Very spicy chicken vindaloo

    Very spicy chicken vindaloo


    8 people made this

    About this recipe: If you like a spicy curry, then this chicken vindaloo is your recipe. Fourteen different spices are used to make the marinade for this hot and spicy curry.

    Serves: 6 

    • 2 teaspoons brown mustard seeds
    • 2 teaspoons ground coriander
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon black peppercorns
    • 2 bay leaves
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder, or to taste
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon turmeric
    • 3 green chillies, chopped
    • 4 tablespoons vinegar
    • 750g chicken breast fillets, cubed
    • 1 tablespoon butter
    • 2 onions, chopped
    • 3 cloves garlic, crushed
    • 2 potatoes, peeled and cubed
    • 3 to 5 tomatoes, chopped
    • 200ml chicken stock or water
    • To serve
    • rice and naan
    • 1 handful fresh chopped coriander

    Prep:20min  ›  Cook:40min  ›  Extra time:12hr marinating  ›  Ready in:13hr 

    1. Grind mustard, coriander, fenugreek, peppercorns, bay leaves, salt, cumin, chilli powder, cardamom, cinnamon, clove, turmeric and chillies. Stir in vinegar to make a thick paste.
    2. Mix spice paste with chicken, cover and marinate for 8 to 12 hours.
    3. Melt butter in a large pan or casserole over medium heat. Cook onions and garlic until tender, 5 to 10 minutes. Add chicken and marinade; cook until chicken begins to brown, about 5 minutes. Stir in potatoes, tomatoes and stock. Bring to the boil, cover and reduce temperature to medium-low. Simmer until chicken is cooked through and potatoes are tender, about 30 minutes.
    4. Serve with fresh naan or over steamed rice garnished with coriander.

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