Chicken Vindaloo Recipe

Chicken Vindaloo Recipe

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.