If you’re looking for an authentic Indian meal that is quick and easy to prepare, then you need to try chicken vindaloo. This dish is made from the chicken breast that is simmered in a spicy sauce made from curry powder, garam masala, and vinegar.
It’s a great dish to cook for a crowd, and it can be served over rice or naan bread. If you’re looking for a delicious and easy recipe that you can prepare in just a few minutes, then this chicken vindaloo is perfect for you!
If you’re a fan of Indian food, then you’re going to love this chicken vindaloo recipe! It’s a hearty dish that is sure to satisfy your taste buds. The key to making this dish perfect is to cook the chicken until it is fully cooked and then add the flavorful spices. You won’t be disappointed in this easy chicken vindaloo recipe!
Quick and Easy Chicken Vindaloo Recipe for an Authentic Indian Meal
Print RecipeIngredients
- 675 g chicken breast, cubed
- 2 medium potatoes
- 100 g coriander
- 250 ml passata
- 8 garlic cloves
- One 5 cm piece root ginger
- 6 tbsp. white wine vinegar
- 5 tbsp. ghee
- 5 tbsp. water
- 2 large onions
- 3 tsp. ground coriander seed
- 1/2 tsp. ground turmeric
- 1-1/2 tsp. cayenne pepper
- 1 tsp. brown sugar
- 1 tsp. salt
- 1 tsp. ground cardamom
- 3 tsp. fenugreek seeds
- 2 tsp. ground cumin
- 1-1/2 tsp. black mustard seeds
- 1 tsp. black peppercorns
- 1 cinnamon stick
Instructions
Grind the cumin, peppercorns, mustard seeds, fenugreek seeds, cardamom and cinnamon together until you have a fine powder. Finely chop the onions.
Mix in the vinegar, salt, brown sugar and cayenne pepper. Leave to one side.
Heat the ghee in a pan until melted and add the onions. Cook until brown and then place in a food processor. Leave the ghee behind to cook in later on.
Blitz the onions to a paste with half of the water until a paste forms then mix with the spice blend and set to one side. Blitz the garlic and ginger with the rest of the water until smooth.
Cook the ginger paste in the reserved oil and cook until browned. Add the coriander and turmeric, fry for another few minutes, then add the spice and onion paste with the passata and simmer for an hour.
Cube the potatoes and cook in boiling salted water until tender, around 15 minutes.
Fry the chicken until brown, then add to the tomato curry with the potato. Simmer for 15-20 minutes until everything is cooked through.
Rip some fresh coriander to sprinkle over the top of the curry for added freshness. If you like it hotter, add a few green chillies for extra heat.
