Chicken Vindaloo
Savour the vibrant and fiery flavours of our chicken vindaloo recipe, an authentic Indian dish with a tantalizing spice blend. This recipe not only tickles your taste buds but also takes you on a culinary journey of its rich history.
Ingredients
Vindaloo Paste
- 8-10 Whole Kashmiri Chillies Dried
- 5 Cloves Laung
- 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: 739mgFibre: 4gSugar: 8gVitamin A: 1874IUVitamin C: 144mgVitamin D: 0.1µgCalcium: 64mgIron: 3mg
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