Chicken Vindaloo Curry

with Basmati Rice
This dish takes inspiration from the popular Brit curry 'chicken vindaloo' which is often thought of as the most spicy member of the gang!
Cals 752 · Prot 52 · Carbs 84 · Fat 22
Family-Friendly
Try Hello Chef Now
30 min
photo
This dish takes inspiration from the popular Brit curry 'chicken vindaloo' which is often thought of as the most spicy member of the gang!
Cals 752 · Prot 52 · Carbs 84 · Fat 22
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Marinade
Chicken breast
400 Grams
Red vinegar
30 ML
White vinegar
30 ML
Ginger garlic paste
15 Grams
Chilli flakes
2 Grams
Cinnamon powder
2 Grams
Turmeric powder
2 Grams
Chipotle powder
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Sauce
White onion
1 Piece
Green pepper
1 Piece
Cardamom pods
4 Pieces
Ghee
30 Grams
Tomato paste
30 Grams
Water
300 ML
Chicken stock cube
1 Piece
Honey
20 Grams
Extras
Basmati rice
150 Grams
Water
350 ML
Greek yogurt
170 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

This one's super spicy, watch out!

Pro tip

Marinate the chicken for 24 hours in advance.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Marinate chicken

Slice the chicken breasts into goujons. Place the chicken, vinegars, ginger garlic paste, chilli flakes (spicy!), cinnamon, turmeric, chipotle (spicy!)cumin and coriander powder in a large bowl with a generous pinch of salt. Give everything a good mix up and set aside to marinate for as long as possible (see pro tip). 
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2 Prep vegetables

Peel and finely chop the onion. De-seed and very finely chop the pepper. Split the cardamom pods open with the back of a knife. 
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3 Fry

Heat a very large pan over a medium-low heat. Once hot, add the ghee, onion, green pepper and cardamom pods and cook, covered, for 10 min, stirring occasionally, until very soft but not browned.
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4 Simmer

Once the onion is softened, add the chicken and its marinade to the pan and cook for 2 min. Add the tomato paste, measured water, chicken stock cube and honey. Simmer over a low heat for 20 min. Do not let the curry boil or the chicken will dry out.
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5 Boil rice

Meanwhile, add the basmati, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
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6 Serve

Serve the chicken curry over the rice with a dollop of Greek yogurt. Garnish with the fresh coriander leaves. 

Tips for fussy eaters

This one's super spicy, watch out!

Pro tip

Marinate the chicken for 24 hours in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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