Saturday Special – Easy Chicken Vindaloo

Hola!  Or should I say, ‘Namaste’ dear readers.  Today’s Saturday Special is a delightful and simple curry recipe which I routinely mess up and have to ask my mum to help me with.  This recipe will be using chicken breast (I’m a leg woman, personally), and you can add in vegetables and potatoes if you want, but dammit those things take time and I’m hungry as hell RIGHT NOW.

Also, I could tell you that this serves 4, but it’s going to be just my brother and me eating this curry, so it serves 4 normal people and 2 greedy Anglo-Indian idiots.

A little note about the ginger and garlic – I’m using a puree made of ginger and garlic that my mum makes using fresh ingredients, with a 2:1 ratio of ginger to garlic.  You can buy cubes of this ginger and garlic mix in shops like ASDA in the frozen section, and it’s easier than peeling and crushing all that ginger and garlic by yourself.

You gon’ have t’get:

  • 1 1/2 lb chicken breast, cut up into approx 1 inch pieces.
  • 3 tbsps vegetable oil
  • 2 medium white onions, chopped
  • 3 Tbsps ginger and garlic
  • 1-2 heaped tbsps tomato puree
  • 2 heaped tsps cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp salt
  • Approx 750ml water

You might be wary of using 3 tablespoons of vegetable oil, but suck it up already, jeez.

1.  Get a nice large pan and start heating the vegetable oil

2.  Add the chopped onions, and cook until they’re translucent, starting to brown


3. Add in the ginger and garlic, tomato puree, cumin, chilli powder, turmeric, salt and a drop of water, and stir in to make a paste in the saucepan.

4.  Over the next 10 minutes or so, gradually add in some (around half) of the water as the spices cook over a low heat, watching for the oil to bubble at the sides as your cue to add in more water.  Don’t add in too much at once – you’re trying to get the spices to cook together and if you drown them THEY WILL DIE.  Just keep gradually watering down the paste.


5.  When the oil starts to bubble up all over the mix, add in the rest of the water (there should be around 350ml or so left, give or take.  Stir it in.

6.  Add in your chopped chicken, stir the whole thing and let it cook for 20 minutes or until the chicken is cooked.

7. Additional cooking time might be needed if you feel the curry sauce is too watery, which might sometimes be the case.  Simply lower the heat and leave it to simmer as the water cooks off and the curry dries up a little, it will thicken and be awesome as hell.


8.  Serve with rice or chapatis.  A little note to all you rice-lovers out there – if you cook rice, please, for the love of god, drain it after cooking.  I see people measuring the water to match the rice so that the water will all be gone once the rice is cooked, but you need to use more water than that, so that there’s still water in the pan when the rice is ready.  You will notice the water is thicker and white, which is because the starch from the rice has come out in the cooking process and needs to be drained.  If you’re not draining it, you’re eating it.




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