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Chicken Vindaloo

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with fresh diced chicken

Well folks, I've published a few types of vindaloo curries in the past, roast pork, fresh pork, roast chicken and that amazing authentic beef vindaloo inspired by Aktar Islam's amazing creation Beef Vindaloo, which is much closer to the Portugese Pork dish that all Vindaloo curries originate from in southern India.

For this curry though, I'm using fresh diced chicken and a sauce that is much closer to the high street takeaways and restaurants that we are used to in the UK.

It has heat, it's spicy and it's just the curry to satisfy those who like it hot! — Just not ridiculously hot!

And "Nutty's" recipe is a clue here... the spice list is a bit mad!

You are going to take a look at this list and think I'm nuts! Don't be daunted! It's actually a very simple curry, if you are organised! Approach it step by step, have everything out on the surface, grab some little pots and remain calm ;-) This is a heavily spiced curry, but, there are no fresh chilli's.

It's flavour packed and the taste is actually delicious. I use exactly the roughly the same base for Roast Pork Indian Vindaloo. You can bulk this out even further by adding some potatoes or mushrooms.

Click the Method tab below to see a step by step guide with pictures.

chicken-vindaloo-and-basmati-rice-closeup

ingredients

Here's what you need :¬)

Serves 4 to 6
To cook with onions
  • 3 Tbsp oil
  • ½ tsp nigella (black onion seeds)
  • ½ tsp brown mustard seeds
  • 3 medium white onions very finely diced
  • 2 Tbsp fresh garlic paste
  • 1 Tbsp fresh ginger paste
whole spices to grind
  • 2 inch piece of cinnamon stick
  • ½ tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 ½ tsp black peppercorns
  • 1 tsp coarse sea salt
ground spices
  • 1 ½ tsp extra hot chilli powder
  • 2 tsp Kashmiri chilli powder
  • 2 tsp garam masala
  • ½ tsp turmeric
wet ingredients
  • 2 x 400ml tin of plum tomatoes pulped
  • 100ml tin of water — If required!
  • 2 Tbsp white wine vinegar*
Meat & mushrooms
  • 200g white mushrooms quartered
  • 500g boneless skinless chicken thighs 1 inch diced

nutty_tip_blue *Note: the quality of the white wine vinegar makes a difference. I find a Chardonnay adds a real depth of flavour as well as the acidity, but, if you can't find that, use what you can get hold of.

method

Be prepared! Is the motto of some wise group somewhere, the name of which escapes me at the moment. But, this is all you need to have a successful, stress free time when cooking Indian food. A lot of ingredients are required, especially spices along with other ingredients that add flavour.

So, this is what I do.

I get some small pots to put my measured spices into. I put the pots in the order that they are going to be used. This is key to stress free! Then I'll prepare the other ingredients, and put them in order along with the spices. Once everything is ready, it's Nutty cook is GO!!!

nutty_tip_blue Note: browning onions in a little oil takes ages. You can't rush it and you have to leave them alone. Stirring them frequently will make the onions release water, and they will take even longer to brown. Just keep your eye on them and turn them only to stop them catching and burning. The colour of the onions, makes the colour of the final dish - brown onions equals brown gravy.

Trust me, you can do this :¬>

Tap to watch the Instagram reel
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Let's Cook!

  1. Prep your ingredients!
get ingredients ready
ingredients
put the spices in order
ingredients-ready
  1. Heat a heavy bottomed pan to med-hot
    • 3 Tbsp oil
    • ½ tsp nigella (black onion seeds)
    • ½ tsp brown mustard seeds
    • cinnamon stick
  2. Add the oil & allow it to heat until it shimmers
  3. Add your nigella, brown mustard seeds & cinnamon stick
add seeds & cinnamon
whole-spices-sizzling-in-oil
  1. Add the onions & brown for about 20 mins
    • 3 medium white onions very finely diced
  2. Turn occasionally so they dont burn
brown the onions
diced-onions-in-pan
turn occasionally
onions-and-seeds-mixed-in-a-pan
cook till brown
onions-borwned-in-a-pan

While your onions are browning, you can prep' the whole spices

  1. get a small frying pan and roast your whole spices
    • ½ tsp fenugreek seeds
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 ½ tsp black pepper corns
  2. once they smell fragrant take off the heat and allow to cool completely
  3. Place all whole spices in a spice / coffee grinder
  4. Grind to a fine powder

Note: you can use a pestal & mortar and a lotta muscle power if you don't have a grinder to hand.

  1. Mix the fresh-ground spices with pre-ground ones
    • 1 ½ tsp extra hot chilli powder
    • 2 tsp Kashmiri chilli powder
    • 2 tsp garam masala
    • ½ tsp turmeric
  2. Check your browning onions regularly

So! Our onions are brown, 20 mins of your life have passed! We are now ready to roll...

  1. Set the onions to med heat
  2. Add ginger & garlic paste
    • 2 Tbsp fresh garlic paste
    • 1 Tbsp fresh ginger paste
add garlic & ginger
garlic-and-ginger-added-to-pan
  1. Stir & cook for a minute or two till the raw smell has gone
mix & cook for 2 mins
ginger-and-garlic-mixed-with-onions-in-pan
  1. Add all the ground and pre-ground spices
add spices
ground-spices-added-to-pan
mix & cook for 2 mins
ground-spices-mixed-with-onions
  1. Once the spices are combined add your mushrooms & stir fry
    • 200g white mushrooms quartered
add mushrooms
mushrooms-added-to-pan
  1. Stir & cook until the aromas fill the kitchen
mix & cook for 2 mins
mushrooms-mixed-with-onions
  1. Add tomatoes and stir again
    • 2 x 400ml tin of plum tomatoes pulped
add tomatoes
tomatoes-added-to-pan
mix well
tomatoes-stirred-into-pan
  1. Add water if needed
    • 100ml of water
  2. Your curry sauce is now ready for the meat
    • 600g boneless skinless chicken thighs 1 inch dice
  3. Turn the pan up to high & once bubbling vigorously
  4. Add the chicken and stir rapidly to combine
add chicken pieces
chicken-added-to-pan
  1. Once bubbling reduce the heat to a simmer, set a timer for 20 mins & cover the pan
pop a lid on
pan-with-lid-on
  1. Remove the lid after 20 mins check the consistancy reduce if required
  2. Allow the sauce to reduce down and thicken a little
reduce to thicken
vindaloo-simmering
  1. Add the white wine vinegar, stir to combine
  2. Check the seasoning and adjust if required

nutty_tip_blue A pro tip here is if the curry feels too hot for your pallet add a table spoon of Ghee this will mellow the heat "Tis a science thing I shall not bore ys with" it basically coats your tounge protecting it from the heat.

serving suggestion:
chicken-vindaloo-and-basmati-rice

Chicken Vindaloo and basmati rice.

nutty_taste_blue This Chicken Vindaloo keeps very well in the fridge and the flavours develop nicely when you do.

Make sure to keep some for Friday / Saturday morning!

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