A Chicken’s Vindaloo

15MINS
1HR
335KCAL

If you love curry, but you’re not a fan of really spicy food, then ‘A Chicken’s Vindaloo’ is the perfect compromise! Our version of the hot and spicy Indian dish has all of the flavours of a classic Vindaloo, but is much milder to suit all tastes. If the spice level isn’t quite right for you, then you can easily make this dish hotter by following the instructions in the tip!

Featured On
Pages 76-77

This recipe is currently only available in our book. You can get it here

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Lesley Williams, Hampshire

Lisa, London

Gabby, Salisbury

Karolina Rogers, Peterborough

Rich, Capel St Mary

SophieK, York

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Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap This

Swap the chicken thighs for chicken breast or Quorn 'chicken' fillets, or use pork instead of chicken.

To make this curry hotter, add 2 finely chopped, medium green chillies and an extra 1/2 tbsp mild chilli powder to the onions as you're frying them.

NEW TIP

Don't let the name put you off, it's not too 🔥 this is so tasty and the spice level can be easily adjusted to suit

Brilliant fake-away!

Paired this meal with the Pilau Rice recipe from PON website to give it the complete authentic taste.

Lovely curry! Full of flavour, not too hot!

We love this curry and batch cook it for the freezer! I always do it in the slow cooker and reduce the stock to 300ml so it's not too runny. The spice flavours intensify after freezing so if you don't like a hot curry adjust the spices to your taste.

I use Kashmiri chilli to give a deeper red colour and lovely warm spice to the dish. Snuck in extra veg with a handful of spinach at the end

Great recipe that can easily be tweaked to everyone's taste!

I make this with Quorn instead of chicken and it works really well, served with rice and a little mango chutney - yum!

A Chickens Vindaloo with PON Onion Bhaji’s

Wow 😮 so many delicious flavours coming through with this curry.

Adding sliced red pepper and some chopped spring onions works very well with this dish!

I added a wee bit of Graham masala just to add to the flavour. It was very tasty.

The process is worth the results!

The method looks like it takes a long time to make, but it is so worth the time and effort you put in to making it. If you prefer it a little less spicy reduce the chilli powder a little.