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Member recipe

Chicken vindaloo

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(3 ratings)

Member recipe by

Cooking time

4 hrs marinating

Servings

Serves 4

Very spicy indian dish

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Ingredients

  • For the marinade
  • splash of a lemon juice
  • 3 chicken breast diced
  • 2tbsp white wine vinegar
  • 1 onion finely copped
  • 5tsp garlic and ginger paste
  • 1tsp garam masala
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp mustard seeds
  • 4tbsp vegetable oil
  • For cooking
  • 1 onion finely copped
  • 1/2 tsp cinnamon stick flaked
  • 1/2 tsp chilli pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Method

    1. In a large bowl add lemon juice to chicken, wine vinegar, garlic and ginger paste together with the dry spices and mix to combine. Cover and refrigerate for 3/4 hours.
    2. Heat oil in a large saucepan on high heat add the spices with onion and mix well so that the onion does not stick to the bottom of the pan cook, stirring till the onion turns brown making sure it does'nt burn. Add the chicken mixture and cook stirring for 5min on medium to high heat. Reduce heat cover and simmer for 15 to 20min till the chicken is cooked through.
    3. To serve garnish with some fresh coriander and pre-fried onions. Serve with indian flat bread.

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Comments

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currylover123's picture
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This is delicious, easily my favourite curry recipe. I doubled the amount of chilli the second time I made it and it turned out just to my taste. Thanks Belle.

sam4027's picture

Fabulous!!! Added more lemon juice, a chopped fresh chilli and only had normal vinegar..... Wow!! Def making again!!

kellydavison's picture
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Absolutely delish. I substituted the chicken breast for thighs as I just prefer the flavour and added a little fat free fromage frais (I went a bit overboard on the cayenne!).

A fabulous dish and it will most certainly be a new houshold fave.

Brilliant Belle.

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