Chicken Vindaloo is a traditional Indian recipe for a classic curry of chicken and onions cooked in a traditional spicy and sour vindaloo paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Vindaloo.
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Ingredients:
60ml ghee
500g skinless and boneless chicken breasts, cut into 3cm cubes (or whole drumsticks and thighs)
400g onions, minced
5 tbsp vindaloo curry paste
120ml water
Method:
Heat the ghee in a wok or large pan. When hot, add the chicken pieces and fry until golden brown all over. Remove the chicken pieces with a slotted spoon and set aside.
Stir the minced onions into the ghee remaining in the pan and fry for about 6 minutes, or until soft and translucent. Now stir in the vindaloo paste and return the chicken pieces to the pan.
Cover and cook over medium heat for about 5 minutes. Stir in the water at this point then bring to a simmer, cover and cook for about 20 minutes, or until the chicken is tender and the sauce has thickened.
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