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Chicken Vindaloo Recipe

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Ingredients

Adjust Servings:
2 Tbs Oil Vegetable oil
2 Crushed Chilli Kashmiri chillies
1 Tbs Garlic/ginger paste
A good pinch of leaves leaves Methi leaves
2 Tsp Mix powder
1.5 Tsp Kashmiri Mirch
1.5 Tsp Deggi Merch
0.5 Tsp Pepper Ground black pepper
0.25 Tsp salt Salt
less than 0.25 Tsp Cardamon Ground Cardamon
450 ML Gravy Base Gravy
2 Chicken Breast from a roast chicken cut into 4 pieces each
2 fingers Chilli Finely chopped
1 small squirt Lemon Lemon juice
3 small Potatoes Pre cooked
2 Tsp Apple Cider Vinegar
1 Tsp Ketchup Tomato Ketchup
0.5 Tsp Garlic paste
1 Coriander Fresh and finely chopped

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Chicken Vindaloo Recipe

Features:
  • Spicy

Chicken Vindaloo by SoberRat

  • 30 mins
  • Serves 2
  • Medium

Ingredients

Directions

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I found a portion of base in my freezer, enough for 1 large curry, so I decided to make another Vindaloo. The base was JB’s other takeaway base gravy.


Steps

1
Done

Heat oil on a medium flame, add the kashmiri chilli and infuse. (pic 1)

2
Done

Add g/g paste and cook out (pic 2) followed by the tomato puree and methi leaves.

3
Done

Stir in the ground spices with a little splash of base to make a paste. (pic 3 and pic 4)

4
Done

Add the chicken and mix well with a squirt of lemon juice.

5
Done

Add the chopped finger chillies and some coriander stalks. (pic 5 out of focus)

6
Done

Add 150 ml of base and increase the heat to near maximum and stir well to fully de-glaze the pan.

7
Done

Add a handful of the chopped coriander and mix and wait for the sauce to reduce. (pic 6)

8
Done

Add garlic paste and vinegar and mix. Cook for another minute or so. (pic 7)

9
Done

Add 150 ml of base and mix well.

10
Done

Reduce on high heat then add 100ml of base, potatoes and ketchup. Mix well. (pic 8 )

11
Done

Continue reducing then reduce the heat a bit and add the remaining base and chopped coriander.

12
Done

Thicken to your desired consistency and serve. (pic 9)

Omar

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