Chicken Vindaloo
This delightful chicken curry recipe bursts with flavors of aromatic spices, tangy lime juice, and fresh coriander. The succulent chicken is gently simmered in a rich onion gravy, creating a dish that is both comforting and full of zesty warmth. Each bite delivers a perfect balance of heat and tanginess, making this curry an absolute delight for your taste buds.
— Constant Cookbook
Ingredients
- Chicken breast
- Lime juice from quarter of lime
- Good pinch of chopped coriander
- 1 tsp Garlic and ginger paste
- 11/2 tsp Madras spice mix
- 1 tsp Chilli powder
- 300 ml Onion gravy
- 2 x tbsp Tomato purée
- 2 x tsp malt vinegar
- Salt and black pepper
- 1 x tbsp olive oil
Instructions
- Dice chicken breast into cubes. In a pan heat olive oil and add garlic Ange ginger paste
- Then add diced chicken and cook, once chicken is browned add madras spice and chilli
- Then add tomato purée and cook for 1 minute
- Then add onion gravy and bring to a simmer. Add coriander simmer for 1 minute
- Then add lime juice and vinegar and simmer for another minute
- Season with salt and pepper and taste.
Yield
Serves 3
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