Chicken Vindaloo Recipe |
Ingredients: Serves 4 |
500g skinless, boneless chicken breast halves, cut into 1-inch cubes 1 tablespoon vegetable oil 1 onion, sliced 6 fresh curry leaves 1 large potato, peeled and cut into 1-inch cubes 2 green Thai or Anaheim chilies, seeded and finely chopped For marinade: ⅔ cup (160ml) malt vinegar 1½ teaspoons coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon chili powder ¼ teaspoon ground turmeric 3 cloves garlic, finely chopped 1 teaspoon peeled and grated fresh ginger 1 teaspoon sea salt 1½ teaspoons sweet paprika 1 tablespoon tomato paste pinch ground fenugreek 1¼ cups (300ml) water |
Method: To make marinade: In a baking dish, combine all ingredients and stir to blend. Add chicken and toss to coat. Cover and refrigerate for 30 minutes. In a wok or large skillet, heat oil over medium heat and fry onion and curry leaves until onions are soft, about 1 minute. Reduce heat, add chicken and marinade, and fry for 2 minutes. Add potato, cover and simmer until potato and chicken are tender, about 10 minutes. Remove from heat and stir in green chilies. This is a traditional hot Indian curry, so serve with steamed basmati rice or naan. |
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