Balti Chicken Vindaloo Curry (version 2) Recipe - Serves 4-6

Balti Chicken Vindaloo Curry (version 2) Recipe

From 228 to 341 calories each serving (426 to 539 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium



Ingredients

140ml (5 fl oz) malt vinegar
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) garlic paste
1 teaspoon (5ml) ginger paste
1 teaspoon (5ml) salt
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
2 teaspoons (10ml) paprika
1 tablespoon (15ml) tomato paste/puree
1/4 teaspoon (1ml) ground fenugreek
125ml (4 fl oz) cold water
500g (1 lb 1 oz) boneless and skinless chicken breast, cut into 9mm (3/4 inch) cubes
1 large potato
3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely chopped


Method

Add the malt vinegar, chilli powder, ground turmeric, garlic pate, ginger paste, salt, ground cumin, ground coriander, paprika, tomato paste/puree, ground fenugreek and cold water to a medium bowl and mix well (this is the marinade)
Put the chicken cubes into a large glass bowl, gently pour in the marinade that you made, mix well, cover with kitchen film and out into the fridge for at least 4 hours (overnight is better)
Peel the potato and cut into 6mm (1/4 inch) cubes
Parboil the potato by boiling a saucepan of water, adding the potato and boiling for 5 minutes before draining and setting aside the potato
Heat the cooking oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a medium heat
Add the onions and stir-fry until soft and golden (5-12 minutes)
Add the chicken and the marinade, bring to a simmer and simmer for 2 minutes, stirring a couple of times
Add the parboiled potato cubes to the frying pan (or saucepan), mix well, bring to a good simmer, cover and simmer until the potato and chicken are cooked (10-20 minutes), stirring every few minutes (this is a dry curry but add a little hot water if the curry becomes too dry)
Serve hot on basmati rice

Check out a review of this recipe


Recipe submitted by Meg Richards on 27 February 2016

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