Chicken vindalooNew Recipes

Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper

  • Prep:10 mins
    Cook:35 mins
    Plus at least 3-4 hrs marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 358
  • fat 19g
  • saturates 3g
  • carbs 4g
  • sugars 2g
  • fibre 1g
  • protein 42g
  • salt 0.9g

Ingredients

  • 4 tbsp vegetable oil
  • ½ tsp flaked cinnamon stick
  • ½ tsp chilli flakes
  • ½ tsp cayenne pepper
  • 1 onion, finely chopped
  • ½ tsp salt
  • coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
  • 1 tbsp lemon juice
  • 4 boneless, skinless chicken breasts, diced
  • 2 tbsp white wine vinegar
  • 2-3 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp black mustard seeds

Method

  1. 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. 

  2. Heat the oil in a large saucepan over 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. 

  3. Garnish with some coriander and crispy onions and serve with flatbreads, if you like.