Chicken Vindaloo Curry

with Basmati Rice

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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.

This dish takes inspiration from the popular Brit curry 'chicken vindaloo' which is often thought of as the most spicy member of the gang!

Cooking Time: 30 min

Cals 750 · Prot 52 · Carbs 83 · Fat 22

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

This dish takes inspiration from the popular Brit curry 'chicken vindaloo' which is often thought of as the most spicy member of the gang!

Cooking Time: 30 min

Cals 750 · Prot 52 · Carbs 83 · Fat 22

Instructions

photo

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). 

photo

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. 

photo

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.

photo

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.

photo

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.

photo

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.

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
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