About this recipe:My favourite chicken vindaloo recipe! I use curry powder and paprika instead of a measuring out a lot of different spices. The chicken thighs are tender and lime juice adds a bright flavour to the spicy curry. You can use fresh tomatoes or tinned. Serve over hot rice.
2 tablespoons curry powder
2 teaspoons hot paprika
1/4 teaspoon chilli powder, or to taste
1kg skinless, boneless chicken thighs, cubed
3 cloves garlic, crushed
salt and freshly ground black pepper, to taste
2 limes, juiced
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon grated fresh root ginger
1 bay leaf
1 pinch ground cardamom
1 red chilli, seeded and sliced
450g chopped tomatoes
250ml chicken stock
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Combine curry powder, chilli powder and paprika in a small bowl. Place chicken in a shallow dish; stir in spice mixture, garlic, salt, pepper and lime juice. Cover and let stand for 30 minutes.
Heat oil in a large deep frying pan or casserole over medium-high heat. Add onions, ginger, bay, cardamom and chilli; cook until soft, 7 to 8 minutes. Stir in tomatoes, chicken stock and seasoned chicken. Bring to the boil, cover and reduce the temperature to medium-low. Simmer until chicken is tender and cooked through, about 20 minutes.
This makes a curry for a crowd, but can also be frozen if there are leftovers! Simply allow to cool to room temperature, then freeze in containers or freezer bags.