Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Goan
Ingredients: 500g chicken breast fillets, diced; 2 tbsp cider vinegar; 1½ tbsp kashmiri chilli powder (or hot paprika plus a pinch of cayenne); 1 tbsp mustard seeds; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; ½ tsp ground cinnamon; 1 tbsp neutral oil; 1 large onion, finely chopped; 4 cloves garlic, grated; 20g fresh ginger, grated (thumb-sized piece); 1 tbsp tomato puree; 400g tinned chopped tomatoes; 1 tsp brown sugar (balances the vinegar); ¾ tsp salt (to taste)

Diced chicken breast in a dark red chilli, cider vinegar and mustard seed sauce, served in bowls with rice alongside. Batch it on a Sunday for a few weeknights.

Serves: 4
Prep: 20min
Cook: 35min
Total: 55min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Per serving

Calories: 212kcal
Protein: 27.1g
Carbs: 10.5g
Fat: 7.6g
Fibre: 2.8g

Ingredients

MetricUS

For 4 servings · MetricUS

500gchicken breast fillets, diced
2 tbspcider vinegar
1½ tbspkashmiri chilli powderor hot paprika plus a pinch of cayenne
1 tbspmustard seeds
2 tspground cumin
2 tspground coriander
1 tspground turmeric
½ tspground cinnamon
1 tbspneutral oil
1 largeonion, finely chopped
4 clovesgarlic, grated
20gfresh ginger, gratedthumb-sized piece
1 tbsptomato puree
400gtinned chopped tomatoes
1 tspbrown sugarbalances the vinegar
¾ tspsaltto taste

1 lbboneless skinless chicken breasts, diced
2 tbspcider vinegar
1½ tbspkashmiri chili powderor hot paprika plus a pinch of cayenne
1 tbspmustard seeds
2 tspground cumin
2 tspground coriander
1 tspground turmeric
½ tspground cinnamon
1 tbspneutral oil
1 largeonion, finely chopped
4 clovesgarlic, grated
0.7 ozfresh ginger, gratedthumb-sized piece
1 tbsptomato paste
14 ozcanned crushed tomatoes
1 tspbrown sugarbalances the vinegar
¾ tspsaltto taste

Method

Marinate.
Stir the diced chicken with the cider vinegar, kashmiri chilli powder, mustard seeds, cumin, coriander, turmeric and cinnamon in a bowl until every piece is coated.
Leave it for 15 minutes while you prep the rest, or longer in the fridge if you have the time.
Build the base.
Heat the oil in a wide pan over medium heat. Cook the onion for 6 to 7 minutes until soft and golden.
Stir in the garlic and ginger for another minute until fragrant.
Cook the chicken.
Tip the marinated chicken and all its spice paste into the pan and stir-fry for 3 to 4 minutes until the outside is sealed.
Add the tomato puree, tinned tomatoes, sugar and salt. Bring to a simmer.
Simmer.
Cover and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened and darkened. Add a splash of water if it looks too dry.
Serve.
Taste and adjust the salt and heat. Divide across four bowls with rice alongside.

Add this recipe to your meal plan for the week.

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Chicken Vindaloo

Ingredients

Method

Marinate.

Build the base.

Cook the chicken.

Simmer.

Serve.

Add this recipe to your meal plan for the week.