Chicken Vindaloo Curry

Name: Chicken Vindaloo Curry with Basmati Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 30 ML of Red vinegar; 30 ML of White vinegar; 15 Grams of Ginger garlic paste; 2 Grams of Chilli flakes; 2 Grams of Cinnamon powder; 2 Grams of Turmeric powder; 2 Grams of Chipotle powder; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 1 Piece of White onion; 1 Piece of Green pepper; 4 Piece of Cardamom pods; 30 Grams of Ghee; 30 Grams of Tomato paste; 300 ML of Water; 1 Piece of Chicken stock cube; 15 Grams of Honey; 150 Grams of Basmati rice; 350 ML of Water; 150 Grams of Greek yogurt; 15 Grams of Fresh coriander

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!

145 Reviews

Cals 839 · Prot 63 · Carbs 98 · Fat 26

Family Friendly

30 min

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!

145 Reviews

Cals 839 · Prot 63 · Carbs 98 · Fat 26

Family Friendly

Ingredients

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 Piece

Ghee 4*

30 Grams

Tomato paste

30 Grams

Water

300 ML

Chicken stock cube 4*5*9*15*

1 Piece

Honey

15 Grams

Extras

Basmati rice

150 Grams

Water

350 ML

Greek yogurt 4*

150 Grams

Fresh coriander

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3510 / 839
Fats (g)	26
of which saturated (g)	14.8
Carbohydrates (g)	98
of which sugars (g)	13.4
Fibers (g)	6.6
Proteins (g)	63.1
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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).

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.

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.

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.

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.