An easy curry to prepare using a vindaloo curry paste, this curry can be varied by using different styles of curry paste, similarly you could use cubed pork shoulder instead of chicken thighs. For a really hot curry add the odd red chilli when frying the onions for more fire!
Ingredients
Method
A bit of this, a bit of that
- 4 tbsp vegetable oil
- 1 large onion peeled and sliced
- 4 – 5 tbsp (1/2 jar of vindaloo curry paste
- 8 skinned and boned chicken thighs
- 230g canned chopped tomatoes
- 200g potato, peeled and cubed
- 50ml water or chicken stock
- To serve:
- Onken Natural Set yogurt
- Coarsely chopped fresh coriander, optional
Step-by-step
- 1 Heat 2 tbsp oil in a large saucepan or casserole dish and fry the onion until golden brown. Set aside.
- 2 Heat the remaining oil and cook the chicken until it is lightly browned on all sides.
- 3 Stir in the paste, and fry a further 1 – 2 minutes, add the cooked onion, tomatoes and diced potato, stir well, cover and reduce the heat, simmer for 45 minutes - 1 hour until the chicken is tender.
- 4 Top with a lovely dollop of yogurt on each serving and sprinkle with chopped coriander if desired. Accompany with basmati rice, Naan and pickles.
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An easy curry to prepare using a vindaloo curry paste, this curry can be varied by using different styles of curry paste, similarly you could use cubed pork shoulder instead of chicken thighs. For a really hot curry add the odd red chilli when frying the onions for more fire!
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