Chicken vindaloo

curry danone9 gluten free indian spicy vindaloo

N/A

Source

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)

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.