Easy curry recipe for 4 people, takes only 35 mins; recipe has vegetable oil, cinnamon, chilli flakes, cayenne pepper, onion, salt, coriander, lemon juice, chicken, white wine vinegar, garlic clove, ginger, garam masala, cumin, coriander, cayenne pepper and black mustard seeds.
Chicken vindaloo
Course: Easy curry
Servings
4
servings
Prep time
10 mins
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
Directions
- 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.
