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

A Chicken’s Vindaloo pinchofnom.com

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
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.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘Who needs a calorific takeaway when this fakeaway tastes as good as it does! A perfect Saturday night substitute. Beautiful, clean, food.’

VW04

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