[5 ingredients | 10 minutes]
serves 3 -4
If you didn’t want to serve the curry with rice, I like to use canned lentils with wilted spinach to get some more veg into my meal.
And don’t feel constrained to chicken. Beef, lamb, tofu, chickpeas or lentils would all be delicious.
There are 2 ways to get tender meat in a curry. Either gently simmering in the sauce for hours OR stir frying finely sliced pieces of meat over a high heat to brown the outside of the meat, then removing the meat from the pan, making the sauce and adding the meat at the end to just heat though. In my experience, simmering for 1/2 hour or so usually gives tough meat.
Of course, if you have access to great commercial curry pastes, feel free to use them instead.
And as always when cooking with chilli, leaving the seeds in makes it hotter. And it’s better to err on the side of being not hot enough – you can always add more!
2 chicken breasts,(approx 500g / 1lb) finely sliced
4 tablespoons vindaloo curry paste (recipe)
2 cans tomatoes (400g / 14oz)
4 -6 large green chillies
natural yoghurt, to serve, optional
1. Heat a few tablespoons peanut oil in a large frying pan or wok over very high heat.
2. Stir fry chicken, moving it constantly around the pan until it is no longer pink. Remove from the heat and place chicken in a clean bowl.
3. Return the pan to the heat. Add curry paste and stir fry for about 30 seconds.
4. Add tomato, crushing to break them up a little.
5. Add the chilli. Bring to a simmer and cook for about 3-4 minutes or until the sauce looks a little thickened. Taste and season.
6. Return chicken and and juices to the pan and allow to heat through.