Roast Chicken Vindaloo
Get ready to embark on a flavorful culinary journey with this delectable Chicken Vindaloo recipe. The aromatic blend of spices in the vindaloo paste creates a mouthwatering marinade, infusing the chickens and carrots with rich flavors. The vindaloo gravy, with its perfect balance of tangy and spicy notes, serves as a delightful accompaniment to the succulent chicken. And don't forget the zesty masala corn, adding a sweet and spicy kick to the meal. Your taste buds are in for a treat with this vibrant and fragrant dish that will surely become a favorite at your dining table. Enjoy every bite of this tantalizing feast!
— Constant Cookbook
Ingredients
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground black pepper
- ½ tsp ground fenugreek
- 1 tsp mustard powder
- 1 tsp red chili powder
- 3 tbsp garlic
- 3 tbsp palm vinegar or red wine vinegar
- 2 tbsp vindaloo spice mix (from above)
- 2 tbsp oil
- , to taste salt
- 2 double (large) poussin or small chickens
- 16-20 baby carrots
- leaves, to garnish watercress
- 2 tbsp sunflower oil
- 1 cinnamon
- 3 garlic
- 2 medium onions
- 1 tbsp vindaloo spice mix
- 2 medium tomatoes
- 2 tbsp palm vinegar or red wine vinegar
- 1 tsp palm sugar
- 100ml/3½fl oz chicken stock
- , to taste salt
- 1 tbsp chopped fresh coriander
- 70g/2½oz butter
- ½ tsp red chilli powder
- 2 tbsp lime juice
- 1 tsp chaat masala
- 1 tsp caster sugar
- 300g/10½oz frozen sweetcorn
- 2 tbsp chopped fresh coriander
Instructions
- For the vindaloo spice mix, put all the ingredients in a container and mix to combine.
- For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour.
- Preheat the oven to 200C/400F/Gas 6.
- For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve.
- For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes.
- Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve.
- Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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