Indian Chicken Vindaloo
Chicken, red chilies and mustard come together in this British curry-house dish, fragrant with turmeric and cumin and simmered on the stove. Finish with cilantro leaves.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 45 min · 55 min total
- medium
- 1
Rub chicken with turmeric and set aside. Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
- 2
Mix the masal with enough water to make a thick paste. Grind the cashews and raisins to a paste.
- 3
In a wok, chow the onion until soft and browned. Reduce heat. Add the ginger and garlic, stir together until aroma is released.
- 4
Add the masala paste, stir until the oil separates out of the mixture. Add the diced tomato, cook for about 2 minutes.
- 5
Add the chicken to the wok, toss to coat. Add 1 1/2 cup of water, stir well, reduce heat further and cover.
- 6
Simmer until chicken is done and tender. Stir in the cashew/raisin paste. Remove from heat, garnish with cilantro leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
