Chicken Vindalooish | Recipe – The Food and Booze Logs

A chicken curry, very moderately on the hotter side, but not overly so, with a taste that lingers.

For two you’ll need 200 g chicken fillet, 3/4 tsp roughly ground cardamom, 3/4 tsp ground cinnamon, 3/4 tsp ground cumin, 1 onion, 3 cloves of garlic, 2 cm fresh ginger, 1 fresh chili with seeds, 1/2 dl water, 1 tbsp tomato paste, 4 tbsp yoghurt, rapeseed oil and salt.

Cut the onion in half, then slice it thinly. Peel and finely grate the ginger. Chop the chili without removing the seeds. Chop the chicken fillets into smaller pieces.

Heat some rapeseed oil in a skillet on medium high to medium and fry the sliced onion until caramelised.

When the onion is browned, add the cardamom, cinnamon, cumin, grated ginger and minced garlic. Stir and let fry a moment to release the aromas.

Add the chicken and fry until sealed. Add the chopped chili, seeds included and stir until everything is mixed.

Add the water and tomato paste and bring to a simmer. Add the yoghurt while whisking to make a smooth sauce. Let simmer a few minutes until the chicken is cooked through. Check the spice balance and add salt to taste.

Serve with basmati rice, a salad and a few spoons of yoghurt.

List of ingredients