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Chicken Vindaloo Balti Style

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Ingredients

Adjust Servings:
8 ounces skinless chicken and cubed
1 large potato peeled and cubed
1 teaspoon coriander seed crushed (not ground)
1 teaspoon cumin seed crushed
1 teaspoon hot chili powder
1/2 teaspoon turmeric
3 garlic cloves crushed to a pulp
1 teaspoon ginger pulp
1 teaspoon salt
2 teaspoons paprika

Nutritional information

488.8
Calories
110 g
Calories From Fat
12.3 g
Total Fat
2.5 g
Saturated Fat
96.4 mg
Cholesterol
1287.5 mg
Sodium
51.8 g
Carbs
9.4 g
Dietary Fiber
8.4 g
Sugars
42 g
Protein
697g
Serving Size

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Chicken Vindaloo Balti Style

Features:
    Cuisine:

    Chef #61569 and I were together when we made this tasty dish. As she mentioned, we cut back on the heat (to cater for tamer tastebuds) and had to replace the curry leaves with bay leaves. I felt a little something was missing and am very keen to try this again when I can make it using proper curry leaves. That said, we thoroughly enjoyed our meal. Thanks for sharing so many fine recipes.

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Chicken Vindaloo Balti Style,All balti dishes are eay and quick to cook. The addition a potato in this recipe bulks out the dish as only a small amount of chicken is used. This is a hot one.,Chef #61569 and I were together when we made this tasty dish. As she mentioned, we cut back on the heat (to cater for tamer tastebuds) and had to replace the curry leaves with bay leaves. I felt a little something was missing and am very keen to try this again when I can make it using proper curry leaves. That said, we thoroughly enjoyed our meal. Thanks for sharing so many fine recipes.,Chef #61569 and I were together when we made this tasty dish. As she mentioned, we cut back on the heat (to cater for tamer tastebuds) and had to replace the curry leaves with bay leaves. I felt a little something was missing and am very keen to try this again when I can make it using proper curry leaves. That said, we thoroughly enjoyed our meal. Thanks for sharing so many fine recipes.


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    Steps

    1
    Done

    In a Bowl Mix Together the Coriander Seeds, Cumin Seeds, Chilli Power, Turmeric, Garlic Pulp, Ginger Pulp, Salt, Paprika, Tomato Puree, Fenugreek With the Water and Vinegar.

    2
    Done

    Add the Chicken and Allow to Stand Till Needed.

    3
    Done

    in a Wok Heat the Oil and Fry the Onion and Curry Leaves Till Golden.

    4
    Done

    Reduce the Heat and Add the Chicken With the Spice Mix and Stir Fry For 3 Minutes.

    5
    Done

    Add the Potato, Cover the Wok With a Lid and Cook Over Low Heat Till the Potato Is Cooked.

    6
    Done

    Garnish With Green Chillies.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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