Daniel`s Hellish Chicken – Curry Vindaloo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch coriander
- 1 bulb garlic
- 4 chilli pepper (s), green
- 4 chilli pepper (s), red
- 6 chicken breasts
- 2 onions)
- 1 glass spice paste (Vindaloo Paste, Asia Shop)
- 1 teaspoon spice mix (Garam Masala)
- 2 tablespoon vinegar (white wine vinegar)
- 5 large potato (s)
- 2 cans mushrooms, cut
- 2 cans tomato (s), peeled
- 8 small cherry tomatoes
- 1 piece (s) ginger
- pepper
- Tabasco
- sea-salt
Print Recipe
Pin Recipe Instructions
- Warning: very HOT !!!
- Grind the coriander, ginger, garlic and chillies in a blender to make a paste. Heat the olive oil in a frying pan. Coarsely chop the onions and chicken breast fillets.
- Fry the onions in oil for about 1 minute, then add the paste, and after a minute add the chicken.
- When the chicken is done, add the Vindaloo paste from the Asia shop and simmer for about 5 minutes.
- Turn down the heat on medium heat, add the canned tomatoes, mushrooms, chopped potatoes, vinegar, salt, pepper and Tabasco (if you like).
- Set the heat as low as possible and simmer for at least 6 hours, preferably 24 hours.
- 5 minutes before serving, add the garam masala and halved cherry tomatoes.
- With basmati rice and a cold beer.
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