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Chicken Vindaloo Curry (Indian Takeaway Style)

Recreate the king of the hot curries with this Indian takeaway style chicken vindaloo curry recipe.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, vindaloo, vindaloo curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 3 fresh green chillies, thinly sliced
  • Pinch sea salt
  • 2 teaspoons vegetable oil
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/2 teaspoon extra hot red chilli powder
  • 1 teaspoon dried fenugreek leaves
  • 1 small handful fresh coriander leaves, finely chopped
  • 80 milllilitres curry broth (for the second stage)
  • 1 portion cooked chicken for curry dishes
  • 80 millilitres curry broth (for the third stage)
  • 1 fresh lemon slice

Instructions

  • In a pestle and mortar, add 3 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli splashback!). Add 2 teaspoons vegetable oil, mix and set aside.
  • Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/2 teaspoon extra hot red chilli powder, 1 teaspoon dried fenugreek leaves, 1 small handful fresh coriander leaves, finely chopped and another 80 milllilitres curry broth. Add 1 portion cooked chicken for curry dishes and the prepared green chilli paste, mix well and simmer for 2 minutes.
  • Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Transfer the chicken vindaloo curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.