balti chicken vindaloo sw
Recipe by Debsxx
Ingredients
- 1 large potato, approximately 283gm (10oz) (10 Syns Original)
- 142ml (¼ pt) malt vinegar
- 1½ tsp crushed coriander seeds
- 1tsp crushed cumin seeds
- 1½ tsp chilli powder
- ¼ tsp ground turmeric
- 1 tsp garlic pulp
- 1 tsp ginger pulp
- 1 tsp salt
- 1½ tsp paprika
- 1tbsp tomato puree (½ Syn)
- large pinch of ground fenugreek
- 284ml (½ pt) water
- 227gm (8oz) chicken breast fillets, skinned and cubed (12 Syns Green)
- Fry Light
- 2 medium onions, sliced
- 4 curry leaves
- 2 green chillies, chopped
1. Method
1. Peel the potato, cut into large, irregular shapes, place in a bowl of water and set aside.
2. Mix together the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt paprika, tomato puree, fenugreek and water.
3. Pour the spice mixture over the chicken and set aside.
4. Heat a wok or heavy-based frying pan sprayed with Fry Light & quickly fry the onions with the curry leaves for 3-4 minutes without burning.
5. Lower the heat and add the chicken mixture to the pan with the spices. Continue to stir-fry for a further 2 minutes. Drain the potato pieces and add to the pan. Cover with a lid and cook over a medium to low heat for 5-7 minutes or until the sauce has thickened slightly and the chicken and potatoes are cooked through.
6. Add the chopped green chillies before serving.
main courses November 22, 2011 18:44
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