🌟🔥 Curry Fans Will Love This High Protein Chicken Vindail Recipe
🥰 It’s often considered a milder ancestor of the Vindaloo, which has is a fiery staple found in takeaways across the UK.
🛒 Ingredients
2 tsp. coconut oil
600 g (1.5 lb) chicken breast, chopped into large pieces
1 clove
1 star anis
1 onion, finely chopped
25 g (1 oz) garlic, puree or very finely chopped
25 g (1 oz) ginger, puree or very finely chopped
1 tbsp curry powder
1 tsp chilli powder
400 g (14 oz) chopped tomatoes
200 ml (7 fl oz) chicken stock
1 tsp sugar
1 tbsp white wine vinegar
Large handful of fresh coriander, leaves and stems
👨🏻🍳 Method
In a wok, or a large frying pan, heat 1 tsp oil on a high heat.
Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.
Remove from the pan and set aside.
Reduce the heat to about medium/high and add the other 1 tsp of oil and the clove and star anis. Let the oil infuse with the whole spices for about 30 seconds.. Add the onion and fry for a few minutes until softened.
Once the onion is cooked, add the garlic and ginger and fry for a further 30 seconds. Then add the curry powder and chilli powder and fry for a further 30 seconds.
Add the cooked chicken back to the pan with the chopped tomatoes, stock, sugar and white wine vinegar.
Reduce the heat to medium/low cover and simmer for about 10 minutes.
After 10 minutes, remove the lid and add the coriander. Simmer for a further 5 minutes with the lid off to allow the madras to thicken.
To serve, remove the clove (if you can find it) and the star anis and garnish with more coriander.
⏰ Timings
Prep time: 10 mins
Cook time: 20 mins
Serves: 3
🍏 Nutritional Info per serving:
Calories: 415
Protein: 64g
Carbs: 15g
Fat: 11g
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