Vindaloo recipe

Vindaloo recipe

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

Nutrition and added data

Nutrition: Per serving

Elements

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  • tsp salt
  • coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
  • For the chicken

    • 1 tbsp lemon juice
    • 4 boneless, skinless article” information-tooltip-w >chicken breasts, diced

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    Garam masala

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  • one tsp ground coriander
  • tsp cayenne pepper
  • tsp black mustard seeds
  • To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a big bowl with the dried spices. Cover and depart to marinate in the fridge for at least 3-four hrs, or overnight.

    Heat the oil in a massive saucepan over medium-high heat and include the spices, onion and salt. Cook, stirring, right up until the onion is browned but not burnt, about ten-15 mins. Minimize the heat to medium and include the marinated chicken. Cook, stirring, for an additional 5 mins. Add a splash of water, decrease the heat slightly, cover and simmer for 15-20 mins till the chicken is cooked by means of.

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

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