chicken almost vindaloo

chicken almost vindaloo

If you didn’t want to serve the curry with rice, I like to use canned
lentils with wilted spinach to get some more veg into my meal.
There are 2 ways to get tender meat in a curry. Either gently simmering
in the sauce for hours OR stir frying finely sliced pieces of meat over a
high heat to brown the outside of the meat, then removing the meat
from the pan, making the sauce and adding the meat at the end to
just heat though. In my experience, simmering for 1/2 hour or so
usually gives tough meat.
serves 3-4
2 chicken breasts,(approx 500g / 1lb) finely sliced
4 tablespoons vindaloo curry paste (recipe next page)
2 cans tomatoes (400g / 14oz)
4 -6 large green chillies
natural yoghurt, to serve, optional
Heat a few tablespoons peanut oil in a large frying pan or
wok over very high heat.
Stir fry chicken, moving it constantly around the pan until it
is no longer pink. Remove from the heat and place chicken in
a clean bowl. Return the pan to the heat. Add curry paste and stir fry for about 30 seconds.
Add tomato, crushing to break them up a little. Add the chilli. Bring to a simmer and cook for about 3-4 minutes or until the sauce looks a little thickened. Taste and season.
Return chicken and and juices to the pan and allow to heat through.