British Asian & UK Halal
Chicken Vindaloo Balti Style
Chicken, potato and tomato puree come together in this British curry-house dish, fragrant with coriander and cumin and cooked in a pan. Finish with green chillies.
35 min · Serves 2 · Medium
2
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 25 min · 35 min total
- medium
- 1
In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
- 2
Add the chicken and allow to stand till needed. In a wok heat the oil and fry the onion and curry leaves till golden.
- 3
Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes. Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked. Garnish with green chillies.
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.
