Turn up the heat with this quick chicken vindaloo serving aromatic spices.
Ingredients
- 4 tbsp vegetable oil
- ½ tsp flaked cinnamon stick
- ½ tsp chilli flakes
- ½ tsp cayenne pepper
- 1 onion, finely chopped
½ tsp salt - coriander leaves, crispy onions and bread, to serve (optional)
For the chicken:
- 1 tbsp lemon juice
- 4 boneless, skinless chicken breasts, diced
- 2 tbsp white wine vinegar
- 2-3 garlic cloves, crushed
- 2 tsp finely grated ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp black mustard seeds
Instructions
- To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, but it’s best to leave it overnight!
- Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
- Garnish with some coriander and crispy onions. Serve with bread, rice or potatoes.
Tips & Tricks
- Add chopped fresh chilies if you like it spicier;
- Swap the chicken breasts out for thighs if you want more flavour.
Variations
- Swap the chicken out for your meat of choice.
Dietary Restrictions
To make this vegan/vegetarian, replace the chicken an equivalent volume of vegetables or meat subsitute.