This chicken vindaloo is my take on the amazingly flavoursome classic dish. It’s so tasty it’s actually become one of my most favourite curries. Make it and you’ll see what I mean!
A reasonably hot and spicy Chicken Vindaloo, that was what was requested around last Christmas time by my father in law.
When I received the original request from Chas, my father in law, in my usual fashion I set to work trying out different versions and adding my twist to them, knowing the sort of curries that he normally likes to go for.
“Curry brill”. That was the simple and short text message received after much experimentation to get this Chicken Vindaloo, his curry, right!
I knew from that 2 worded text comment I had finally hit the spot. It had only taken me nearly 6 months to get there! The only thing I was waiting for when I presented him with his container of chicken vindaloo ready to heat up, was the question “Where’s the pakoras”??
- 350g chicken breast fillets cut into chunks
- 25g No fat Greek yogurt
- 1 tsp. ground cumin
- 1 tsp. mustard seeds
- 1 tsp fenugreek seeds
- 6 cardamom pods
- 2 inch piece of cinnamon stick
- 3 tbsp. white wine vinegar
- ½ tsp salt
- 1 tsp cayenne pepper
- 1tsp brown sugar
- 1 tsp. vegetable oil
- 1 large onion finely chopped
- 4 garlic cloves sliced
- 1 thumb sized piece of ginger finely chopped
- 4 chopped small green chillies with seeds
- 2 tbsp. water
- 1 tsp ground coriander
- ½ tsp. turmeric
- 225ml tomato passata
- 200ml water
- Freshly chopped coriander
- Freshly ground salt and pepper to season
- Season the chicken breast fillet chunks with salt and pepper and then coat in the yogurt and chill in the fridge in a covered bowl for a minimum of 30 minutes, but ideally 2 – 6 hours.
- In a pestle and mortar grind the cumin, black mustard seeds, fenugreek seeds, cardamom pods and cinnamon stick into a fine powder. Remove the cardamom pods, you just need their crushed seeds.
- Mix the fine spice powder with the white wine vinegar, salt, cayenne pepper and sugar and set aside this vindaloo mixture.
- Heat the oil in a heavy based saucepan and sauté the onion until soft and lightly coloured.
- Put the sautéed onion into a blender or food processor add the garlic cloves, ginger, vindaloo mixture, green chillies and seeds and the water and blitz all into a paste.
- Put the paste back into the saucepan, add the coriander and turmeric and cook together for a few minutes.
- Add the tomato passata and the water and bring the sauce to the boil, then turn down and simmer over a low heat for 30 – 45 minutes tasting and adding more water if necessary to a sauce consistency you prefer.
- Add the chicken in their coated yogurt mixture and cook for 10 – 15 minutes until the chicken is cooked.
- Serve decorated with the coriander.
We like our chicken vindaloo served with either basmati rice or my home made naan breads.
I’d love to hear what you thought of my chicken vindaloo curry recipe, or indeed any of my other curry recipes. 🙂
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