Chicken Vindaloo - British Indian Restaurant Classic

Step 1: Prepare and Marinate Chicken

Unpack and cut 350g of chicken breast into approximately 2-inch cubed pieces. Wash the chicken thoroughly. In a bowl, add the cut chicken, 1 tsp salt, 1 tsp Kashmiri chilli powder, 1 tsp ground turmeric powder, and 1-2 tbsp cooking oil. Mix well to coat the chicken evenly. Marinate in the fridge for 30 minutes.

Step 2: Prepare Potatoes

Peel and cut 2 Maris Piper potatoes into halves. Place them in a pot with cold water and bring to a boil. Boil for 20 minutes until nice and soft.

Step 3: Pre-fry Chicken

While the potatoes are boiling, heat 1 cup of cooking oil in a large pan (karahi) over high heat. Once the oil is hot, carefully add the marinated chicken pieces. Fry the chicken for 6-8 minutes, flipping after 4 minutes, until golden brown on all sides. Remove the fried chicken and set aside, keeping the oil in the pan.

Step 4: Prepare the Curry Base

Transfer the leftover oil from frying the chicken into a separate bowl for later use, leaving a small amount in the pan. Heat the pan over high heat. Add 2-3 tbsp pure ghee. Once melted, add 1 tsp garlic paste, 1 tsp ginger paste, 1 pinch of salt, and 1 tsp kasoori dried methi. Stir and cook until the ginger and garlic are nicely colored. Reduce the gas to low.

Step 5: Add Spices and Tomato Puree

Add 1/4 tsp ground turmeric powder, 1 tsp Madras curry powder, 1/4 tsp ground coriander powder, 1/4 tsp ground cumin powder, and 4 tsp Kashmiri chilli powder (use 6 tsp for extra hot). Add 1 tbsp tomato puree. Mix all the spices and tomato puree well. Immediately drizzle some boiling water from the kettle into the pan to deglaze and prevent the spices from burning. Stir well.

Step 6: Cook Spices and Add Vinegar

Increase the flame to high and let the spices cook for 3-5 minutes until the oil separates from the mixture. Add 1 tbsp Apple Cider Vinegar and mix well. This secret ingredient adds a tangy taste that lifts the spice.

Step 7: Combine Chicken, Potatoes, and Gravy

Add the pre-cooked chicken along with any juices to the curry base. Add the boiled and softened potatoes. Pour in 500ml of base gravy. Mix everything thoroughly.

Step 8: Simmer the Vindaloo

Increase the heat to high and bring the curry to a boil. Once boiling, reduce the gas to low, cover the pan with a lid, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken to a custard-like consistency with oil separation.

Step 9: Final Touches and Garnish

After simmering, remove the lid. The curry should be thick and the oil separated. Garnish with a sprinkle of dried kasoori methi, homemade garam masala powder, and fresh coriander. Stir gently. Let it sit on the lowest gas for 3-5 minutes before serving.

Step 10: Serve and Enjoy

Serve the hot Chicken Vindaloo with steamed rice. Garnish with fresh green chillies and a habanero/scotch bonnet for an extra kick. Enjoy your authentic British Indian Restaurant classic!

• Marinate the chicken for at least 30 minutes for best flavor.

• Cook the chicken in hot oil for 4 minutes on each side until golden, then finish cooking in the curry to prevent overcooking.

• Always have your ingredients prepped and ready when cooking British Indian Restaurant style dishes.

• Deglaze the pan with boiling water after cooking the spices to prevent burning and incorporate all flavors.

• Allow the oil to separate from the spices during cooking for a richer taste.

• The addition of vinegar provides a tangy note that uplifts the spice and overall flavor profile.

• Simmer the curry until it reaches a thick, custard-like consistency and the oil separates for an authentic restaurant finish.

• For a spicier Vindaloo, increase Kashmiri chilli powder to 6 teaspoons.

• If you prefer, you can use other types of potatoes, but Maris Piper is recommended for its fluffy texture.