Chicken Vindaloo
A classic British Indian Restaurant chicken vindaloo made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 tbspn oil
- 1 tbspn tomato purée
- 2¼ tspn g2 vindaloo spice mix
- 1 portion of g2 pre-cooked chicken
- 2 tspn chilli powder (adjust to taste)
- 1 tspn red or green chilli
- 300 ml c46 base sauce (see note 1)
- 50 gm potato (prepared weight)
- ½ tspn ginger
- 20 ml wine vinegar
- ½ tspn garlic
- ¼ tspn salt
Method
- 1
Peel the potatoes and cut into ½ inch cubes.
- 2
Boil the potato in salted, boiling water for 5 - (do not over cook).
- 3
Finely chop the red or green chilli, including seeds if you want more heat.
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 5
Heat the oil in a suitable pan and fry the c41 vindaloo spice mix and chilli powder, stirring, for adding a little c46 base sauce if needed to prevent drying and burning.
- 6
Add the ginger/garlic paste and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for adding c46 base sauce if needed to prevent drying.
- 8
Stir in the c41 pre-cooked chicken, red/green chilli, potatoes, vinegar, salt and 80 ml c46 base sauce and cook, stirring regularly, for , gradually adding more c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Serve with rice and garnish with a little freshly chopped coriander.