Chicken vindaloo
- Preparation and cooking time
- Prep:
- Cook:
- Plus at least 3-4 hrs marinating
- Easy
- Serves 4
Ingredients
- 4tbsp vegetable oil
- 1 cinnamon stick lightly bruised/ crushed
- 2tsp chilli flakes
- cayenne pepper
- 1 onion, finely chopped
- 1 can chopped tomato (400g)
- coriander leaves, crispy onions, fresh chilli and warmed flatbreads or rice, to serve (optional)
For the chicken
- 1tbsp lemon juice
- 4 boneless, skinless chicken breasts, diced
- 2tbsp white wine vinegar
- 1tsp crushed or grated garlic, approx 2-3 large garlic cloves
- 2tsp finely grated ginger
- 2tsp garam masala
- 2tsp ground cumin
- 2tsp ground coriander
- cayenne pepper
- 1tsp black mustard seeds
- 1tsp salt
Method
- STEP 1
To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices and salt. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
- STEP 2
Heat 2 tbsp oil in a large saucepan over medium-high heat and seal the chicken on all sides. 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 spices and cook for 2mins. Stir in the chopped tomatoes and 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.
