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Member recipe

Chicken vindaloo

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(5 ratings)

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Serves 4

Very spicy indian dish

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  • 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


    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.

Comments, questions and tips

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20th Feb, 2018
onion finely copped its meant to be onion finely cHopped
15th May, 2016
When I saw this recipe i thought, no cream, yogurt or water? Where is the sauce? Have never made curry like this, but it was great and even though I added 2 tbsp yogurt when cooking, it had enough sauce from the chicken ( I used thighs because I find that meat better).
26th Jan, 2013
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.
28th Apr, 2012
Fabulous!!! Added more lemon juice, a chopped fresh chilli and only had normal vinegar..... Wow!! Def making again!!
29th Jan, 2012
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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