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!

    Cheshire, England, UK
    52 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)