Chicken Vindaloo with Roasted Cashews
Chicken Vindaloo with Roasted Cashews
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- 1 pack of The Spice Tailor Fiery Goan Curry
- 2 tsp. vegetable oil
- 350g chicken thigh fillets, fat trimmed off and cut into 2” pieces
- Good handful of roasted cashew nuts
- 10 fresh curry leaves (optional for garnish)
- Small fistful of unsweetened coconut shreds (optional for garnish)
- Heat half the oil in a medium sized pan and add the whole spices from the spice pouch, including the chilli for added heat (it will really take the heat up, as it will cook for a while, so only add if you live for heat). Stir for 20 seconds, then add both sauces from the two pouches in the kit, along with the chicken and 50ml water.
- Bring to a simmer, turn the heat to low, cover and simmer for 6-7 minutes - or until the chicken is cooked through. Give the pan an occasional stir.
- In a small non-stick frying pan, heat the remaining oil, add the curry leaves (if you have them) and fry for 20 seconds. Add in the coconut shreds and cook gently until golden, then add the cashews and give the whole thing a good stir.
- Serve the vindaloo garnished with the cashew and coconut topping. You can even stir some into the sauce to add texture throughout.
- 1 pack of The Spice Tailor Fiery Goan Curry
- 2 tsp. vegetable oil
- 350g chicken thigh fillets, fat trimmed off and cut into 2” pieces
- Good handful of roasted cashew nuts
- 10 fresh curry leaves (optional for garnish)
- Small fistful of unsweetened coconut shreds (optional for garnish)
- Heat half the oil in a medium sized pan and add the whole spices from the spice pouch, including the chilli for added heat (it will really take the heat up, as it will cook for a while, so only add if you live for heat). Stir for 20 seconds, then add both sauces from the two pouches in the kit, along with the chicken and 50ml water.
- Bring to a simmer, turn the heat to low, cover and simmer for 6-7 minutes - or until the chicken is cooked through. Give the pan an occasional stir.
- In a small non-stick frying pan, heat the remaining oil, add the curry leaves (if you have them) and fry for 20 seconds. Add in the coconut shreds and cook gently until golden, then add the cashews and give the whole thing a good stir.
- Serve the vindaloo garnished with the cashew and coconut topping. You can even stir some into the sauce to add texture throughout.
Keep this recipe for later
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
