I've gotten a few PM's already so I may aswell just copy and paste the recipe for you all here in the thread
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You will need:
4 chicken breast (diced into cubes)
3 large onions (chopped)
8 cloves of garlic (chopped)
3 inches of ginger (peeled and chopped)
1 tablespoon of tumeric
1 tablespoon of paprika
1 table spoon of ground sinnamon
1 red & 1 yellow sweet bell pepper
6 red cayenne chillies (chopped and keep the seeds) add more depending on how hot you like it, 6 is very hot
4 peeled potatoes
1 tin of chopped tomatoes
1 small tub of fresh cream
1 pint of chicken stock (or 1 pint of boiling water will do fine)
1 packet of vindaloo spice mix or paste (preferrably green saffron)
For the best results I'd suggest that you marinade your meat over night. I used 4 diced chicken breasts and marinaded them in a bowl with 3 tablespoons of olive oil, 8 tablespoons of malt vinegar, 1 teaspoon of tomatoe puree, and a sprinkling of ground cayenne pepper. Make the marinade in the bowl first, then lob in your diced chicken breast, stir around to coat all the pieces, cover with cling film and pop it in the fridge over night. You can vary the marinade if you like. I just do it because it adds flavour to the chicken.
The cooking:
I like everything to be pre prepared before the pot goes on the hob so I'd suggest using the following procedure
1. Chop your onions, garlic cloves, and ginger, and put in a bowl. Don't chop them too finely, keep them nice & chunky
2. Chop your red and yellow bell peppers, aswell as your cayenne chillies, but put them in seperate bowls.
3. Peel your potatoes
4. Make sure the spices you need are at hand. e.g the sinnamon, tumeric, and paprika, aswell as your tin of chopped tomatoes and tub of cream
5. Heat 2 tablespoons of olive oil and a large knob of butter in a large saucepan on medium heat
6. Add your onions, garlic and ginger and fry until slightly golden (about 4 or 5 minutes)
7. Then add your chicken breasts (including the marinade) and fry until the chicken is white/brown on the outside (about 6 to 8 minutes)
8 Then add your tin of chopped tomatoes, tub of cream, and pint of chicken stock (or boiling water)
9. Turn the heat up to full whack for one minute whilst stirring continuosly until a broth forms.
10. Add your vindaloo spice mix or paste and reduce to low heat
11. Continue stirring for a minute until everything settles.
*At this stage it shouldn't be too thick, it should be nice and thin, like soup. Add a little bit more water if needs be
12. Add your bell peppers and cayenne chillies
13. Add your table spoons of tumeric, paprika, and sinnamon, aswell as your peeled potatoes
14. Turn down to lowest heat, cover with a lid and leave it to simmer for 40 minutes (stir it ever 10 minutes)
15. Remove lid and let simmer on low heat until the sauce reduces.
*If you want it thicker just add a stock cube, if you prefer thinner then you can add water again
Serve with corriander, garlic naan bread, and a cold beer. Enjoy squires
