Chicken vindaloo curry
45 min
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!
12 people made this
Ingredients
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
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Blend onion, tomatoes, vinegar, garlic, ginger, tomato paste, garam masala, mustard, turmeric, cumin and coriander in a processor until a smooth paste forms.
- 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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