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, I set to work over the next few months in my usual fashion trying out different versions and adding my twist to them, knowing the sort of curries that he normally likes to go for.
Then when I finally thought I’d got it right I got the message….
That was the simple and short text message received after SO 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 other thing I was waiting for when I presented him with his curry ready to heat up, was the question “Where’s the pakoras”? 😆
We like our chicken vindaloo served with either basmati rice or my home made naan breads.
You’ll not want to leave a single drop of this on your plate. If you’re not having a bread to go with it, make sure you have a spoon handy!
This is such a rich, succulent and juicy curry.
Even thought I’ve made it low in calories I promise you I haven’t left any of the taste out at all!
- 350 g chicken breast fillets cut into chunks
- 25 g 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
- 1 tsp 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
- 225 ml tomato passata
- 200 ml 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.
All that leaves now is for you to make it and I’d love to hear what you think below.
Then, if you enjoyed this, why not try one of my other curry recipes. 🙂
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