Chicken Vindaloo

Name: Chicken Vindaloo
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 300 gm chicken fillets - cubed; 2 large onions - peeled and sliced; 4 tbs oil; 1 green chilli (2 for full strength), slit at the top; 3 cloves garlic, chopped; 1 tbs ginger, grated; 2 tbs dessicated coconut; 1 tbs coriander leaves, chopped; 100 ml natural yoghurt; 1 tsp garam masala; 1 tsp turmeric; 2 tbs vinegar; 1 tsp chilli powder; 25 gm butter; 1 tsp salt

Rafael Storr @cook_5991340

Cambridge

From Indian cooking course

Rafael Storr @cook_5991340

Cambridge

From Indian cooking course

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Ingredients

30 mins

2 servings

300 gmchicken fillets - cubed
2large onions - peeled and sliced
4 tbsoil
1green chilli (2 for full strength), slit at the top
3 clovesgarlic, chopped
1 tbsginger, grated
2 tbsdessicated coconut
1 tbscoriander leaves, chopped
100 mlnatural yoghurt
1 tspgaram masala
1 tspturmeric
2 tbsvinegar
1 tspchilli powder
25 gmbutter
1 tspsalt

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Steps

30 mins

1

Warm the oil and butter in a saucepan, add onions, green chillies, cook for 3-5 minutes until soft
2

Add the garlic, ginger, salt turmeric, chilli powder and stir fry for 3 minutes
3

Add the chicken and increase the heart to seal the juices and cook for 3 minutes
4

Take the saucepan of the heart and add vinegar and yoghurt one spoonful at a time, mix and add 200ml water
5

Cover and simmer for 20-25 minutes
6

Remove the life and boil vigorously until the gravy thickens then add coconut, garam masala, and coriander leaves
7

Cook for 5 minutes and serve with fitted rice