Name: Chicken vindaloo with raita
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: Chicken vindaloo; 8 (1.25kg) chicken drumsticks; 1/3 cup vindaloo curry paste; 1 tablespoon vegetable oil; 2 onions, finely sliced; 1 tablespoon tomato paste; 3 clove garlic, crushed; 2 teaspoon finely chopped ginger; 1 birds eye chilli, finely chopped; 2 cup chicken stock; 1/2 cup coriander leaves; naan bread, to serve; Raita; 1 cup thick natural yoghurt; 1/2 cup grated cucumber, drained; 2 tablespoon lemon juice; 2 tablespoon finely chopped mint leaves; 1 clove garlic, crushed

Chicken vindaloo with raita

Recreate this classic Indian chicken curry at home with this easy-to-follow recipe. It's brilliant served with warm naan bread to dip into the sauce, and finished off with a cooling yoghurt raita.

Skip to Recipe

Serves 4

Prep

20M

Cook

1H 15M

Marinate

Total

1H 35M

Ingredients

Chicken vindaloo

8 (1.25kg) chicken drumsticks

1/3 cup vindaloo curry paste

1 tablespoon vegetable oil

2 onions, finely sliced

1 tablespoon tomato paste

3 clove garlic, crushed

2 teaspoon finely chopped ginger

1 birds eye chilli, finely chopped

2 cup chicken stock

1/2 cup coriander leaves

naan bread, to serve

Raita

1 cup thick natural yoghurt

1/2 cup grated cucumber, drained

2 tablespoon lemon juice

2 tablespoon finely chopped mint leaves

1 clove garlic, crushed

Method

1.In a shallow dish combine chicken drumsticks and vindaloo paste until well coated. Cover and marinate, in fridge 2 hours.

2.In a large heavy based saucepan, heat half oil on high. Brown chicken in 2 batches, 3-4 minutes each. Transfer to a plate.

3.Reduce heat to medium and add remaining oil to pan. Saute onion 2-3 minutes, until tender. Stir in paste, garlic, ginger and chilli and cook 1 minute, until fragrant.

4.Return chicken to pan with stock. Bring to the boil on high. Reduce heat to low and simmer, covered, 1 hour, until meat is very tender and sauce thickens.

5.Meanwhile, make raita: In a small bowl, combine all ingredients. Season to taste. Serve curry with raita and naan bread.

If vindaloo is too hot for your taste, use any other store bought curry paste and skip the chilli.
Note

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Ingredients

Method

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