Coq au Vin/Anglo Indian Rooster Curry

Coq au vin is a traditional French recipe of chicken/rooster cooked or braised in red wine. The first time I read about this recipe was from Julie Child's cook book. Recently I found this recipe which is an Anglo Indian version of Coq au Vin. I tried this Indian version and instantly fell in love with the recipe.This recipe is adapted from here

Ingredients
Chicken/rooster- 1 Kg
Potatoes- 250 grams
( or you can add carrots)
Onion- 3 medium
Tomatoes- 3-4
Garlic- 5-6
Ginger paste- 2 tsp
bay leaf-2
Chilly powder- 1 tbs
Coriander powder- 1 tsp
salt to taste
Chopped coriander leaves- 2 tbs
Clove powder- a pinch
Cinnamon- 1/8 tsp
Black pepper powder- 1/2 tsp
Red wine- 1 1/2 cup
Vinegar- 2 tsp
Cognac/brandy-2 tbs (optional)
Oil
salt and sugar

Wash and clean chicken and marinate with ginger garlic paste, chilly powder, coriander powder, masala powder, pepper, salt sugar, brandy and vinegar. Set aside for at least two hours.

Heat oil in a pan and add chopped onion, bay leaves and saute till translucent.
Add the marinated chicken and sear it in high heat till the meat changes color and slightly brown on the crust.
Pour tomato puree and red wine and mix well. Cook till meat is half done and add potatoes or carrots. Add 1/2 cup of water cover and simmer for 15 minutes or till the meat is cooked and gravy thickens. garnish with chopped coriander leaves.
Serve with rice or bread.