- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 358
- Fat Content: 19g
- Saturated Fat Content: 3g
- Carbohydrate Content: 4g
- Sugar Content: 2g
- Fiber Content: 1g
- Protein Content: 42g
- Sodium Content: 0.9g
Chicken vindaloo
Ingredients
- vegetable-oil - 4 tbsp vegetable oil
- cinnamon - 1/2 tsp flaked cinnamon stick
- chilli-flakes - 1/2 tsp chilli flakes
- cayenne-pepper - 1/2 tsp cayenne pepper
- onion - 1 onion, finely chopped
- salt - 1/2 tsp salt
- coriander - coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
- lemon-juice - 1 tbsp lemon juice
- chicken - 4 boneless, skinless chicken breasts, diced
- white-wine-vinegar - 2 tbsp white wine vinegar
- garlic-clove - 2-3 garlic cloves, crushed
- ginger - 2 tsp finely grated ginger
- garam-masala - 1 tsp garam masala
- cumin - 1 tsp ground cumin
- coriander - 1 tsp ground coriander
- cayenne-pepper - 1/2 tsp cayenne pepper
- 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.
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.
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