Description

CHICKEN VINDALOO
Ingredients provided:
• Marinated chicken piece(s)
• Onion
• Ginger
• Garlic
• Tomato puree
• Mustard seeds
• Curry leaves
• Fresh coriander leaves
• Rice (if selected)
• Vegetables (if selected)
Ingredients from own source:
• Salt and pepper
• Oil or butter, or ghee if you’re a foodie and have that
• Sugar
• Cutting board and sharp knife
• Silicone spatula
Equipment required:
• Frying pan and oven dish with lid, or a lidded pot that can be used stovetop and oven
• Stick blender and jug or food processor
Instructions:
• Allow the chicken to reach room temperature – no need to get rid of the marinade you will use it all.
• Cook rice and vegetables if using.
• Finely chop the onion and mince or grate the garlic and ginger
• Heat some oil or butter or ghee in the frying pan over medium high heat. Cook onion, garlic and ginger 5 minutes. Add mustard seeds and tomato puree and continue to cook 5 minutes then turn off the heat.
• Set oven to 180°C.
• Scrape the sauce into the jug or food processor and process until smooth. Taste the sauce and flavour with salt, pepper and sugar to your taste.
• Transfer the chicken including any marinade in the bag or container into the oven dish and pour the sauce over.
• Place the dish in the oven and bake 45 minutes to one hour.
• Serve with rice, vegetables and garnished with fresh coriander leaves.