Chicken Vindaloo

Chicken Vindaloo

Serves 4

Points: 4 per serving
Core recipe

450 g potato(es)
4 medium chicken breast, uncooked, skinless
1 large onion(s)
6 fresh green chilli(s)
10g fresh ginger
10 g fresh garlic
3 tsp tomato puree
2 teaspoon turmeric
1 teaspoon ground ginger
1 tsp garlic powder
2 teaspoon chilli powder
2 teaspoon Lo Salt Lo Salt
2 tsp garam masala
2 tsp tandoori powder
150 ml water
10 spray Fry Light Sunflower Oil Spray

Peel the potatoes and cut into medium-large cubes about an inch square.

Cut the chicken into 3 inch long pieces.

Place the onion, chillies, ginger,and garlic in a liquidiser and process until finely chopped.

Spray the pan and heat, add the processed items and cook, stirring continuously, until the onion is golden brown.

Add the tomato puree, turmeric, chilli powder, garlic powder, salt, ginger powder, garam masala, tandoori powder, and the chicken.

Mix well, lower the heat and simmer gently for about 10 minutes, stirring every 2-3 minutes.

Add the water and let the chicken simmer for another 20 minutes, stirring every 5-7 minutes.

Add the potatoes and simmer for another 20 minutes, stirring every 5-7 minutes.

This is an authentic Indian recipe, and it's pretty hot!
Serve with rice, chapatti or naan bread, or all three if you like