Chicken vindaloo curry

Chicken vindaloo curry


9 people made this

About this recipe: My vindaloo curry gets its distinctive taste from garam masala and other spices. The best part of this recipe: there is no need to marinate the chicken first!

andreab Cheshire, England, UK

Serves: 4 

  • 300g chopped onion
  • 180g chopped tomatoes
  • 2 tablespoons vinegar
  • 2 cloves garlic, chopped
  • 2 teaspoons minced fresh root ginger
  • 1 tablespoon tomato puree
  • 2 teaspoons garam masala
  • 1 teaspoon mustard powder
  • 1/2 teaspoon turmeric
  • 1/2 teasoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons butter
  • 4 skinless chicken breast fillets, cubed
  • 450g potatoes, peeled and cubed
  • 250ml water
  • 1 teaspoon chilli powder, or to taste
  • salt and freshly ground black pepper, to taste

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Blend onion, tomatoes, vinegar, garlic, ginger, tomato paste, garam masala, mustard, turmeric, cumin and coriander in a processor until a smooth paste forms.
  2. Melt butter in a large heavy pan over medium-high heat. Add paste and cook until golden and fragrant, stirring constantly, about 3 minutes. Add chicken and potatoes, cooking for 5 minutes. Pour in water and add chilli powder; bring to the boil then reduce the temperature to medium-low. Simmer, covered, until potatoes are tender, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with salt and pepper before serving.

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