The Ultimate Chicken Vindaloo

Ingredients

• 3 tbsp vegetable oil
• 1 tbsp garlic and ginger paste
• 1 tsp chili paste (or to taste for extra heat)
• 1 tbsp tomato paste (diluted with a little water)
• 1 tbsp mixed powder (Latif's mix or standard curry powder)
• 1.5 tbsp extra hot chili powder (adjust to spice tolerance)
• 0.25 tsp turmeric powder
• 0.5 tsp salt (to taste)
• 300 g pre-cooked chicken breast (cut into bite-sized pieces)
• 300 ml base gravy (standard BIR base gravy)
• 1 tbsp white vinegar
• 1 tbsp fresh coriander (chopped, for garnish)
• 1 potato (small, boiled and peeled (optional))

Steps

1. 1

   Heat 3 tablespoons of vegetable oil in a chef's pan or wok over medium-high heat.

2. 2

   Add 1 tablespoon of garlic and ginger paste. Fry for about 30 seconds until the raw smell disappears and it becomes fragrant, but do not let it burn.

3. 3

   Add 1 teaspoon of chili paste and 1 tablespoon of diluted tomato paste. Stir well to combine with the oil and aromatics.

4. 4

   Lower the heat slightly and add 1 tablespoon of mixed powder (curry powder), 1.5 tablespoons of extra hot chili powder, 0.25 teaspoon of turmeric, and 0.5 teaspoon of salt.

5. 5

   Add a small splash of base gravy (about 50ml) to the spices to prevent them from burning. Stir and cook for 1-2 minutes until the oil begins to separate from the spice paste.

6. 6

   Add the pre-cooked chicken pieces (and the boiled potato if using) to the pan. Toss well to coat the chicken thoroughly in the spice paste.

7. 7

   Pour in the remaining 250ml of base gravy. Increase the heat to high and bring the sauce to a vigorous boil.

8. 8

   Add 1 tablespoon of white vinegar. This provides the signature tanginess of a traditional Vindaloo.

9. 9

   Continue to cook on high heat for 3-5 minutes, stirring occasionally. The sauce should reduce and thicken, and the oil should start to rise to the surface.

10. 10

    Once the sauce has reached your desired consistency, sprinkle with fresh chopped coriander.

11. 11

    Turn off the heat and let the curry sit for a minute before serving to allow the flavors to settle. Serve hot with pilau rice or naan.

Notes

This recipe uses the British Indian Restaurant (BIR) method, which requires a pre-made base gravy. If you don't have pre-cooked chicken, you can use raw chicken breast, but you must sauté it fully before adding the bulk of the base gravy. Adjust the chili powder to your personal heat preference.

Nutrition per serving

• main
• chicken
• spicy
• indian
• curry
• dinner
• restaurant-style