Manor Farm Chicken Vindaloo

Method:
1. In a large pan heat the peppercorn, mustard, cumin, coriander, fenugreek, cloves and cinnamon, over a medium-high heat until toasted, 2 mins approx. Allow to cool in a bowl.
2. Grind the roasted spices in a grinder. Place ground down spices to a processor along with paprika, vinegar, turmeric, brown sugar, 1/2 the ginger and 4 garlic cloves.
3. Transfer spices to a bowl and the chicken, cover the chicken with the spices. Cover and leave to marinade in a fringe for 4 hours.
4. Heat the oil in a saucepan, over a medium heat and add the onions. Cook until caramelised before adding in the garlic, ginger and chillies. Cook, while stirring, until soft, approx. 5 mins.
5. Add the chicken to the pan, along with any excess marinade, add in potatoes and 500 ml of water and bring to a boil. Once boiling reduce to medium-low and cook while covered, stirring occasionally until chicken is thoroughly cooked, approx. 25 mins. Remove from heat, season and serve with rice.

Total Recipe Time: 31-60 minutes

Ingredients:
900g Manor Farm chicken thighs halved.
1 tablespoon whole black peppercorn.
1 tablespoon black mustard seed.
2 teaspoons cumin seeds.
2 teaspoons coriander seeds.
1 teaspoon fenugreek seeds.
5 cloves.
A  1" cinnamon stick.
60ml Paprika.
60 ml palm vinegar.
1 teaspoon turmeric.
1 teaspoon brown sugar.
16 garlic cloves, minced.
A 2" thumb of ginger, minced.
3 tablespoons of canola oil.
2 large onions, chopped.
10 thin green Indian chillies; stemmed, deseeded and minced.
450g New potatoes, quartered.
White rice - to serve.

Preparation / Cooking Steps:

Method:
1. In a large pan heat the peppercorn, mustard, cumin, coriander, fenugreek, cloves and cinnamon, over a medium-high heat until toasted, 2 mins approx. Allow to cool in a bowl.
2. Grind the roasted spices in a grinder. Place ground down spices to a processor along with paprika, vinegar, turmeric, brown sugar, 1/2 the ginger and 4 garlic cloves.
3. Transfer spices to a bowl and the chicken, cover the chicken with the spices. Cover and leave to marinade in a fringe for 4 hours.
4. Heat the oil in a saucepan, over a medium heat and add the onions. Cook until caramelised before adding in the garlic, ginger and chillies. Cook, while stirring, until soft, approx. 5 mins.
5. Add the chicken to the pan, along with any excess marinade, add in potatoes and 500 ml of water and bring to a boil. Once boiling reduce to medium-low and cook while covered, stirring occasionally until chicken is thoroughly cooked, approx. 25 mins. Remove from heat, season and serve with rice.

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Keep a pint of milk at the ready tonight's r‪‪ecipe‬ is red-hot

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