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Chicken Vindaloo   HT   Indian  MC  75mins



Serves 4       Hot    Curry   Ind    Poultry    Main Course Dairy free  Eggless




4 Chicken Quarters, skinned

2 Large Onions, sliced

6 tbsp Vegetable Oil

2 Green Chillis, chopped

25g/1oz Fresh Ginger, chopped

3 Garlic Cloves, chopped

   2 teasp Turmeric 

   1 teasp Ground Coriander

   1 teasp Garam Masala

   2 tbsp Vinegar

   300ml/10fl.oz. Water

   1 teasp salt

   50g/2oz Desiccated Coconut





1. Heat the oil in a large pan, add the onions and fry until golden brown.


2. Add the chilies, ginger, garlic, turmeric, coriander and garam masala and fry for a further 3 minutes. If you require a less firey dish, remove the seeds from the chilies before chopping.


3. Add the vinegar and water, mix well then add the chicken pieces and turn to coat thoroughly. Cover and simmer for 30 minutes.


4. After this time, remove the lid and boil rapidly until the sauce thickens then add the salt and coconut and continue to simmer for 15 minutes. Serve hot.


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