Chicken Vindaloo

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 2/3 cup malt vinegar
• 1 1/2 teaspoons coriander seeds, crushed
• 1 teaspoon cumin seed, crushed
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 3 garlic cloves, finely chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon salt
• 1 1/2 teaspoons paprika
• 1 tablespoon tomato paste
• 1 pinch ground fenugreek
• 1 1/4 cups water
• 500 g boneless skinless chicken breasts, cut into 2 . 5cm dice
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 6 curry leaves
• 1 large potato, peeled and cut into 2 . 5cm dice
• 2 hot green chili peppers, seeded and finely chopped

Recipe

• 1 marinade:.
• 2 in a large bowl, combine all ingredients and stir to combine. add the chicken and toss to coat. refrigerate 30 minutes.
• 3 curry:.
• 4 in a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
• 5 reduce the heat and add the chicken and marinade and fry for 2 minutes.
• 6 add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
• 7 remove from the heat and stir through the chilies. serve over rice or with naan.