Chicken Vindaloo with Roasted Cashews

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Chicken Vindaloo with Roasted Cashews

SERVES 2-3

5 MINS PREP

COOKS IN 10 MINS

A new vindaloo recipe, this chicken version of the Portuguese influenced curry is so easy and tasty. Serve it the crispy nut topping for a truly special meal.

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Tailored to Taste

Vindaloo is a spicy Goan curry generally made with pork. Our Fiery Goan Curry makes the most delicious vindaloo. We use chicken here, but if you prefer to go with pork, opt for pork shoulder and cook slowly in the sauce for about 45-60 minutes - or until the pork is tender. I sometimes add some belly of pork for extra flavour. Our dish is finished with some roasted cashews, which is another favourite Goan ingredient that adds a wonderful texture contrast.

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
2 tsp. vegetable oil
350g chicken thigh fillets, fat trimmed off and cut into 2” pieces
Good handful of roasted cashew nuts
10 fresh curry leaves (optional for garnish)
Small fistful of unsweetened coconut shreds (optional for garnish)

Method

Heat half the oil in a medium sized pan and add the whole spices from the spice pouch, including the chilli for added heat (it will really take the heat up, as it will cook for a while, so only add if you live for heat). Stir for 20 seconds, then add both sauces from the two pouches in the kit, along with the chicken and 50ml water.
Bring to a simmer, turn the heat to low, cover and simmer for 6-7 minutes - or until the chicken is cooked through. Give the pan an occasional stir.
In a small non-stick frying pan, heat the remaining oil, add the curry leaves (if you have them) and fry for 20 seconds. Add in the coconut shreds and cook gently until golden, then add the cashews and give the whole thing a good stir.
Serve the vindaloo garnished with the cashew and coconut topping. You can even stir some into the sauce to add texture throughout.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
2 tsp. vegetable oil
350g chicken thigh fillets, fat trimmed off and cut into 2” pieces
Good handful of roasted cashew nuts
10 fresh curry leaves (optional for garnish)
Small fistful of unsweetened coconut shreds (optional for garnish)

Method

Heat half the oil in a medium sized pan and add the whole spices from the spice pouch, including the chilli for added heat (it will really take the heat up, as it will cook for a while, so only add if you live for heat). Stir for 20 seconds, then add both sauces from the two pouches in the kit, along with the chicken and 50ml water.
Bring to a simmer, turn the heat to low, cover and simmer for 6-7 minutes - or until the chicken is cooked through. Give the pan an occasional stir.
In a small non-stick frying pan, heat the remaining oil, add the curry leaves (if you have them) and fry for 20 seconds. Add in the coconut shreds and cook gently until golden, then add the cashews and give the whole thing a good stir.
Serve the vindaloo garnished with the cashew and coconut topping. You can even stir some into the sauce to add texture throughout.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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