- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 358
- Carbohydrate Content: 4g
- Fat Content: 19g
- Fiber Content: 1g
- Protein Content: 42g
- Saturated Fat Content: 3g
- Sodium Content: 0.9g
- Sugar Content: 2g
Chicken vindaloo Recipe
Chicken vindaloo is a Easy curry recipe for 4 people, takes only 35 mins; recipe has vegetable oil, cinnamon and chilli flakes.
Ingredients
- Cumin - 1 tsp ground cumin
- Coriander - coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
- Vegetable Oil - 4 tbsp vegetable oil
- Garlic Clove - 2-3 garlic cloves, crushed
- Onion - 1 onion, finely chopped
- Chilli Flakes - 1/2 tsp chilli flakes
- Chicken - 4 boneless, skinless chicken breasts, diced
- Cinnamon - 1/2 tsp flaked cinnamon stick
- Cayenne Pepper - 1/2 tsp cayenne pepper
- Lemon Juice - 1 tbsp lemon juice
- White Wine Vinegar - 2 tbsp white wine vinegar
- Ginger - 2 tsp finely grated ginger
- Garam Masala - 1 tsp garam masala
- Salt - 1/2 tsp salt
- Black Mustard Seeds - 1/2 tsp black mustard seeds
Instructions
- To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
- Heat the oil in a largesaucepanover medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
- Garnish with some coriander and crispy onions and serve with flatbreads, if you like.