Ingredients:

• 400g Chicken breast (Cubed)
• 250g (half a large pot) Plain Yogurt
• 1-2 tbsp Lime Juice (or lemon)
• 1 tbsp Naga Masala Seasoning
• 1 tsp Paprika
• 1 tsp Salt
• 3 tbsp Cooking Oil
• 1 Large Onion
• 2″ Piece Root Ginger (chopped)
• 4 Garlic Cloves
• 2 Red Chillies (Sliced)
• 1 400g can chopped tomatoes
• 1 tbsp Tomato Puree
• 1 tsp Garam Masala
• Fresh coriander & Lemon slices to Garnish

Method:

• In a Bowl add the Chicken, yoghurt, Naga Masala, Paprika, Lime juice & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours or over night for better results. (1x tbsp of Naga Masala seasoning will give you a HOT curry, just use 1-2 tsp for a milder taste)
• Finely whiz the Onions, Garlic & Ginger in a food processor (Or chop finely if you dont have a processor) Put to one side.
• Mix Tomatoes,tomato puree & Chillies. Again put to one side.
• Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side.
• Heat the oil in a pan & add the Onion, garlic & ginger to the oil & fry on a medium heat until soft & golden. Stir frequently
• add the Tomato chilli mixture, cover and cook for 10 mins.
• add the grilled chicken & contents of the roasting tin into the pan, stir well. Cover & cook for a further 10 mins on a low heat. add a little water or more yogurt if the sauce is a little thick.
• When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices. Enjoy!

Serves 4

Marinade Ingredients:

• 1 tsp mixed white/brown mustard seed
• 1 tsp cumin seed
• 1 whole clove
• 8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

• 1 x large cooking Onion, roughly chopped
• 20-25g fresh garlic
• 10-15g fresh ginger
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 tbsp cider vinegar
• 1 tbsp water
• A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

• 2 tbsp oil
• 1 onion, sliced into half rings
• 3 chicken breasts, cubed
• 15-20 curry leaves
• 2 tsp cayenne pepper
• ½ cup (125ml) cider vinegar
• A good pinch of salt
• ½ tsp sugar
• halved chilies & fresh coriander to decorate

Method:

1. Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
2. In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
3. Pour in the paste you made earlier, stir & cook for a couple of minutes.
4. Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
5. Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
6. Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.

Serve with rice or Naan bread & Enjoy!

Serves 4

Cooks tip: If the word ‘Vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habanero‘ or ‘Naga‘s