| • | Make a smooth paste of garlic and ginger by adding coconut vinegar. Set it aside.
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| • | Now grind the poppy seeds and chilies separately in a grinder. Mix it with garam masala, ginger-garlic paste and tamarind puree. Blend well to form a thick paste.
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| • | Heat 1 tbsp of oil in a pan over medium flame, add onions and fry till they turn dark brown.
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| • | Add spice paste, some oil and fry onions for another 5 minutes.
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| • | Add chicken and a little turmeric powder to onions. Sauté the dish for 5 minutes.
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| • | Add some water and bring the dish to boil. Now add salt and jaggery, and stir well.
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| • | Cover the pan with a lid and keep it on a low flame for at least 30-40 min, till the chicken is cooked.
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| • | Chicken Vindaloo is ready to savor. Serve hot with steamed basmati rice and raita. |
