This is a chicken Vindaloo...but knock yourself out and go with pork, beef or even lamb. It is pretty spicy, and you could go harder kids, I was a little laid back with the heat in this one. The curry powder is all made in one seamless recipe from start to finish, thus the long list of ingredients...so don't be put off. It is super easy! Super tasty and so versatile, the kids could do it!
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- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon ground cloves
- 1/2 Teaspoon ground cardamom
- 1/2 Teaspoon ground fenugreek
- 1/2 Teaspoon cayenne powder
- 1/2 Teaspoon Yellow Mustard Seeds
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon ground sweet paprika
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams brown onion, cut into pieces
- 20 Grams Fresh Ginger peeled
- 8 Garlic Cloves
- 500 Grams tomatoes, cut into pieces
- 20 Grams red wine vinegar
- 2 Teaspoons Pink Salt Flakes BUY
- 900 Grams Chicken thigh fillet, cut into large pieces
- Steamed rice to serve
- 1 Handful Fresh Coriander leaves
- 1 small cucumber, diced
- 1 Punnet cherry tomatoes, diced
- Pot set yoghurt or Greek yoghurt to taste Recipe
Place all dry spices into a dry frying pan and toast over a medium high heat until just smoking. Tip into Thermomix bowl.
Add EVOO, onion, ginger and garlic and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Add tomatoes and vinegar and cook 10 min/100ºC/speed 2.
Add salt and chicken and cook further 10 min/100ºC/Reverse/speed 1.
Serve with fresh coriander, sliced chillies and chopped cucumber and tomato. A little dollop of plain yoghurt is nice with this too…and the obligatory steamed rice or quinoa.