Chicken Vindaloo
Too often, the restaurant's chicken vindaloo is only referred to as the "hottest" item on the menu. However, the freshly ground spices and aromatics in this popular dish give it a flavour that is out of this world.
Ingredients
Vindaloo Paste
- 8-10 Whole Kashmiri Chillies Dried
- 5 Cloves
- 1 tsp Black Peppercorns
- 1 tsp Cumin Seeds
- 5 cloves Garlic
- 1 inch Ginger
Curry
- 600 g Chicken Whole chicken
- 50 ml Oil
- 1 Large Onion
- 2 Tomatoes
- 2 tbsp Vinegar
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Crushed Chilli
- 1 tbsp Tomato Puree
- 1 handful Coriander Fresh
Instructions
- Add the ingredients for the marinade into a blender with 100ml water and blend to make a smooth paste, set aside.
- In a large pan, add the oil over medium heat.
- When the oil is hot, add the onion and cook for 4-5 minutes until lightly browned.
- Add the tomatoes and cook for 3-4 minutes until softened.
- Add the salt, turmeric, chilli powder, cumin powder, and chilli flakes and cook for 2-3 minutes.
- Add the chicken pieces and cook for 4-5 minutes, stir frequently.
- Once the chicken has changed colour, add the vindaloo paste and 200ml water and mix well.
- Cover and cook on medium heat for 20 minutes, stirring occasionally.
- Garnish with finely chopped coriander.
- Serve with homemade rice or naan bread and enjoy!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 342kcalCarbohydrates: 18gProtein: 17gFat: 24gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 666mgPotassium: 739mgFiber: 4gSugar: 8gVitamin A: 1874IUVitamin C: 144mgCalcium: 64mgIron: 3mg
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