Chicken Vindaloo

Ingredients

  • 1 (160g) Each Onion (medium)
  • 3 or 4 (5g) Each Peeled garlic cloves
  • 25mm (10g) Each Fresh ginger
  • 3 Tablespoons Oil
  • 6 (1,225g) Each Chicken breasts
  • 1½ Teaspoons Coriander (Dhanya)
  • 1½ Teaspoons Salt
  • ¼ Teaspoon Turmeric (Haldi)
  • 2¼ Teaspoon Chilli powder
  • 1 Tablespoon Paprika
  • 90g Vindaloo paste

Preparation

  1. Peel and chop the onion, garlic and ginger.  Blend with ( cup of water.
  2. Mix powdered spices with a little water until a paste is formed.
  3. Cut chicken into 1cm3 pieces.

Method

  1. Heat 1/3 cup oil on maximum heat until you can smell it.  Add liquidised mixture.
  2. Leave on maximum heat until frying violently and then reduce heat to just over cooker half way point.  Keep stirring and scraping bottom of pan.
  3. Add spice mixture and vindaloo paste to pan when onions are starting to brown.  Fry until spices are just starting to stick to the pan.
  4. Add chicken and stir to coat in spices.  Stir every couple of minutes and be sure to scrape the bottom of the pan.  Fry until chicken is half cooked.
  5. Add 1½ cups of water and stir.  Bring just to the boil, cover totally and reduce heat to minimum.  Cook for twenty minutes and stir after 10 minutes.  Increase heat a notch and cook for another 10 minutes.

Notes

Serve with plain Pilau rice.