Chicken Vindaloo
Contains statutory allergens: Sulphites
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Ingredients (18)
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Instructions (6)
Cut chicken breast into bite-sized pieces. In a bowl, combine red wine vinegar, ginger garlic paste, Kashmiri chili powder, cayenne pepper, cumin, coriander, turmeric, cloves, brown sugar, and half of the salt.
Toss chicken in the marinade paste and leave to marinate for at least 15 minutes at room temperature.
Heat oil in a large skillet or casserole over medium heat. Add finely sliced onions and cook for 8–10 minutes until deeply golden brown.
Stir in tomato paste and cook for 1 minute. Add the marinated chicken with all its marinade. Cook for 4–5 minutes, stirring frequently.
Pour in water and the remaining salt. Bring to a simmer, then reduce heat to low, cover, and let simmer gently for 20 minutes until chicken is tender and sauce is rich. Cook basmati rice according to package directions.
Remove lid, stir in garam masala, and simmer uncovered for 2 minutes. Garnish with chopped fresh coriander and serve hot with basmati rice.
