Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper.
Prep: 10 mins
Cook: 35 mins
Difficulty: Easy
Serves: 4
INGREDIENTS
4 tbsp vegetable oil
½ tsp flaked cinnamon stick
½ tsp chilli flakes
½ tsp cayenne pepper
1 onion, finely chopped
½ tsp salt
coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
For the chicken
1 tbsp lemon juice
4 boneless, skinless chicken breasts, diced
2 tbsp white wine vinegar
2-3 garlic cloves, crushed
2 tsp finely grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp black mustard seeds
METHOD
- To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices.
- Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
- Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins.
- Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins.
- Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
- Garnish with some coriander and crispy onions and serve with flatbreads, if you like.
Recipe from bbcgoodfood.com
