Ingredients for Chicken Vindaloo Balti Style
- Skinless Chicken
- 2 medium potatoes, peeled and cubed
- Coriander Seed
- Cumin Seed
- Hot Chili Powder
- 1 teaspoon turmeric
- Garlic Cloves
- Ginger
- 1 teaspoon salt
- 1 teaspoon paprika
- Ground Fenugreek
- 4 tablespoons tomato puree
- Warm Water
- Malt Vinegar
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 sprig curry leaves
- Fresh Green Chilies
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How to Make Chicken Vindaloo Balti Style
- In a bowl, combine 1 tsp coriander seeds, 1 tsp cumin seeds, 2 tbsp chili powder (adjust to your spice preference), 1 tsp turmeric, 2 tbsp garlic pulp, 2 tbsp ginger pulp, 1 tsp salt, 1 tsp paprika, 4 tbsp tomato puree, 1/2 tsp fenugreek, 1/4 cup water, and 1 tbsp vinegar. Mix well.
- Add 1 lb boneless, skinless chicken thighs to the spice mixture and let it marinate while you prepare the other ingredients (at least 15 minutes).
- Heat 2 tbsp vegetable oil in a wok or large pan over medium-high heat. Add 1 large onion, thinly sliced, and a sprig of curry leaves. Sauté until golden brown, about 5 minutes.
- Reduce heat to medium. Add the marinated chicken and spice mixture to the wok. Stir-fry for 3 minutes until lightly browned.
- Add 2 medium potatoes, peeled and cubed. Stir to combine. Cover the wok and cook over low heat for 15-20 minutes, or until the potatoes are tender.
- Garnish with 1-2 finely chopped green chilies (optional) before serving. Serve hot with naan or rice.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
33g
Fat
12g
Carbs
17g
