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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!
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Chicken Vindaloo

Lower in fat and lower in calories. This Chicken Vindaloo recipe uses a minimal amount of oil but still explodes with a great spicy (not too hot) taste!
Course Dinner
Cuisine Indian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 2
Calories 451kcal
Author Neil

Ingredients

  • 350 g chicken breast fillets cut into chunks
  • 25 g No fat Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 6 cardamom pods
  • 2 inch piece of cinnamon stick
  • 3 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon 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 tablespoon water
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 225 ml tomato passata
  • 200 ml water
  • Freshly chopped coriander
  • Freshly ground salt and pepper to season

Instructions

  • 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.

Nutrition

Calories: 451kcal | Carbohydrates: 33g | Protein: 38.5g | Fat: 19.6g | Saturated Fat: 4.5g | Cholesterol: 97.7mg | Sodium: 749.1mg | Fiber: 7.5g | Sugar: 14.1g | Vitamin A: 700IU | Vitamin C: 42.9mg | Calcium: 130mg | Iron: 6.8mg