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Chicken vindaloo

Chicken vindaloo served with Indian flatbread

Chicken vindaloo

Name: Chicken vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 4 tbsp vegetable oil; 1 cinnamon stick lightly bruised or crushed; 2 tsp chilli flakes; pinch of cayenne pepper; 1 onion finely chopped; 1 can chopped tomatoes (400g); coriander leaves, crispy onions, fresh chilli and warmed flatbreads or rice, to serve (optional); 2 tbsp lemon juice; 1 tsp turmeric; 1tbsp tomato purée; 1 tsp chilli flakes; 4 boneless, skinless chicken breasts, diced; 1tsp crushed or grated garlic approx 2-3 large garlic cloves; 2 tsp finely grated ginger; 2 tsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; cayenne pepper; 1 tsp black mustard seeds

danone9

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

Plus at least 3-4 hrs marinating

A star rating of 3.3 out of 5.30 ratingsRate

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Turn up the heat with this member recipe for homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper

Freezable

Dairy-free

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp vegetable oil
1 cinnamon stick

lightly bruised or crushed
2 tsp chilli flakes
pinch of cayenne pepper
1 onion

finely chopped
1 can chopped tomatoes

(400g)
coriander

leaves, crispy onions, fresh chilli and warmed flatbreads or rice, to serve (optional)

For the chicken

2 tbsp lemon juice
1 tsp turmeric
1tbsp tomato purée
1 tsp chilli flakes
4 boneless, skinless chicken

breasts, diced
1tsp crushed or grated garlic

approx 2-3 large garlic cloves
2 tsp finely grated ginger
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
cayenne pepper
1 tsp black mustard seeds

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Nutrition: Per serving

kcal374
fat19g
saturates3g
carbs9g
sugars7g
fibre3g
protein40g
salt2.68g

Method

step 1

To prepare the chicken, mix the lemon juice, diced chicken, garlic and ginger together in a large bowl with the dried spices and 2 tsp salt. Cover and leave to marinate in the fridge for at least 3-4 hrs, or overnight.
step 2

Heat 2 tbsp oil in a large saucepan over medium-high heat. Add a tsp of turmeric for a burst of colour and flavour, followed by tomato purée to enhance the richness of the dish. Sprinkle in chilli flakes to taste for a hint of heat. Remove from the pan and set aside on a plate, it won’t be cooked through at this point. Add the remaining oil and diced onion, cook for 10-15 mins over a medium heat until soft and translucent. Add the remaining spices and cook for 2mins. Stir in the chopped tomatoes and 200ml of water, return the chicken to the pan, cover and simmer for 15-20 mins until the chicken is cooked through. Check the seasoning.
step 3

Garnish with some coriander, fresh chilli and crispy onions and serve with flatbreads or rice, if you like.

Note: this recipe was retested and updated on 19 September 2023.

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A star rating of 3.3 out of 5.30 ratings

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