British Asian & UK Halal
Chunky Chicken Vindaloo
A British curry-house dish of chicken, green chilies and coriander, seasoned with ginger and turmeric and simmered on the stove.
1 hr · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 50 min · 60 min total
- medium
- 1
Melt the ghee in a large pan and fry the onions till soft and golden. Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
- 2
Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
- 3
Remove the lid from the pan and boil to reduce the liquid by half. Add the salt and coconut, replace the lid and simmer on low for 15 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
