British Asian & UK Halal
Chicken Vindaloo
Chicken, apple cider vinegar and potato come together in this British curry-house dish, fragrant with coriander and cumin and simmered on the stove.
52 min · Serves 4 · Medium
4
Ingredients
Marinade
Curry
Method
Start cooking mode- Prep 30 min · Cook 22 min · 52 min total
- medium
- 1
Marinade:. In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
- 2
Curry:. In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
- 3
Reduce the heat and add the chicken and marinade and fry for 2 minutes. Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
- 4
Remove from the heat and stir through the chilies. Serve over rice or with naan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Malt vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
