Chicken vindaloo

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

Prep:15 mins
Cook:30 mins
Plus at least 3-4 hrs marinating

Serves 4
Easy

Nutrition per serving

kcal 374
fat 19g
saturates 3g
carbs 9g
sugars 0g
fibre 3g
protein 40g
salt 2.68g

Ingredients

4 tbsp vegetable oil
1 cinnamon stick lightly bruised or crushed
2 tsp chilli flakes
pinch of cayenne pepper
1 onion, finely chopped
1 can chopped tomatoes (400g)
coriander leaves, crispy onions, fresh chilli and warmed flatbreads or rice, to serve (optional)
2 tbsp lemon juice
1 tsp turmeric
1tbsp tomato purée
1 tsp chilli flakes
4 boneless, skinless chicken breasts, diced
1tsp crushed or grated garlic, approx 2-3 large garlic cloves
2 tsp finely grated ginger
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
cayenne pepper
1 tsp black mustard seeds

Method

To prepare the chicken, mix the lemon juice, diced chicken, garlic and ginger together in a large bowl with the dried spices and 2 tsp salt. Cover and leave to marinate in the fridge for at least 3-4 hrs, or overnight.
Heat 2 tbsp oil in a large saucepan over medium-high heat. Add a tsp of turmeric for a burst of colour and flavour, followed by tomato purée to enhance the richness of the dish. Sprinkle in chilli flakes to taste for a hint of heat. Remove from the pan and set aside on a plate, it won’t be cooked through at this point. Add the remaining oil and diced onion, cook for 10-15 mins over a medium heat until soft and translucent. Add the remaining spices and cook for 2mins. Stir in the chopped tomatoes and 200ml of water, return the chicken to the pan, cover and simmer for 15-20 mins until the chicken is cooked through. Check the seasoning.
Garnish with some coriander, fresh chilli and crispy onions and serve with flatbreads or rice, if you like.