Chicken Vindaloo
A hot, spicy and flavorsome Chicken Vindaloo made by marinating &simmering chicken in a spicy and flavorful marinade. Serve this with butter naan, any flatbreads, rice, flavored rice or rotis.
Servings: 4 people
Ingredients
MARINADE INGREDIENTS
- 1 Step 1 packet of spices
- 3 TBS Red Wine Vinegar
- 3 TBS Water
- 10 Garlic Cloves (25g)
- 1 ½ inch Ginger (25g)
OTHER INGREDIENTS
- 1 kg Boneless chicken (Fillets or Thighs)
- 3 TBS Oil
- 2 Onions (finely chopped)
- 2 TBS Tomato Paste
- 1 TBS Red Wine Vinegar
- 1 tsp Sugar
- ¼ to ½ Cup Water
Instructions
- MAKING THE MARINADE
- Add the spices from Step 1 in a bowl together with the Garlic and Ginger.
- Add the vinegar and water and make a smooth paste.
- Next add this to the cleaned cubed chicken (optional: leave whole).
- Marinate and rest aside for at least an hour or overnight in the refrigerator to absorb the flavors.
- HOW TO MAKE THE CHICKEN VINDALOO
- Heat oil in a deep pot and saute the onions until golden to light brown.
- Add 1 TBS Vinegar & 1 tsp Sugar to the onions.
- Then add the marinated chicken and saute for 3 to 5 minutes on a mediumheat.
- Add the 2 TBS Tomato Paste and continue to saute for another 3 to 4minutes.
- If the chicken lets out lots of moisture, do not add water. If its to dry add the water until you get the consistency you like. If you prefer a dry curry skip the water.
- Cover and simmer until the chicken is cooked through and fork tender.
- Simmer until the gravy reaches a thick & semi dry stage. Taste andadd more salt if needed.
- Serve with plain rice or naan or any other flatbread of your choice.
Notes
TIP: If you would like a hotter curry you can add the extra Chilli Spice provided in the separate packet.