Ingredients

The following ingredients have 2 Servings
  • 350 g chicken breast fillets cut into chunks
  • 25 g No fat Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 6 cardamom pods
  • 2 inch piece of cinnamon stick
  • 3 tbsp white wine vinegar
  • ½ tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp brown sugar
  • 1 tsp vegetable oil
  • 1 large onion finely chopped
  • 4 garlic cloves sliced
  • 1 thumb sized piece of ginger finely chopped
  • 4 chopped small green chillies with seeds
  • 2 tbsp water
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 225 ml tomato passata
  • 200 ml water
  • Freshly chopped coriander
  • Freshly ground salt and pepper to season

Instruction

  • Season the chicken breast fillet chunks with salt and pepper and then coat in the yogurt and chill in the fridge in a covered bowl for a minimum of 30 minutes, but ideally 2 – 6 hours.
  • In a pestle and mortar grind the cumin, black mustard seeds, fenugreek seeds, cardamom pods and cinnamon stick into a fine powder. Remove the cardamom pods, you just need their crushed seeds.
  • Mix the fine spice powder with the white wine vinegar, salt, cayenne pepper and sugar and set aside this vindaloo mixture.
  • Heat the oil in a heavy based saucepan and sauté the onion until soft and lightly coloured.
  • Put the sautéed onion into a blender or food processor add the garlic cloves, ginger, vindaloo mixture, green chillies and seeds and the water and blitz all into a paste.
  • Put the paste back into the saucepan, add the coriander and turmeric and cook together for a few minutes.
  • Add the tomato passata and the water and bring the sauce to the boil, then turn down and simmer over a low heat for 30 – 45 minutes tasting and adding more water if necessary to a sauce consistency you prefer.
  • Add the chicken in their coated yogurt mixture and cook for 10 – 15 minutes until the chicken is cooked.
  • Serve decorated with the coriander.