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.

Serves 4

Prep

20M

Cook

1H 15M

Marinate

Total

1H 35M

Skip to Recipe

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.