@deanedwardschef
Dean EdwardsA proper fiery curry! One for the spice fans. Full recipe below. 🌶️🔥👇🏼 Chicken Vindaloo (serves 4) Chicken Tikka: 500g boneless and skinless chicken thighs cut into bite size pieces 1 tbsp. garlic and ginger paste 1 tbsp. garam masala 1 tsp. turmeric 1 tsp. salt 1 tbsp. mint sauce ¼ tsp. orange food colouring (optional) 50ml natural yoghurt Vindaloo sauce: 40g ghee or oil 3 cardamon pods 2 bay leaves 2 dried Kashmiri chillies ½ onion chopped 1 tbsp. garlic and ginger paste 1 ripe tomato chopped 1 tbsp. garam masala 1 tsp. turmeric 4 tsp. Kashmiri chilli powder 1 x 300g portion of curry base gravy 1 tbsp. tomato puree mixed with 100ml boiling water 400g potato boiled until tender 1 tsp. dried fenugreek 1 tbsp. tamarind sauce Method: 1: Marinade the chicken in a bowl, along with rest of the ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook in your air fryer set at 210c for 12 minutes, the chicken will not be cooked through at this point, however it will finish cooking within the sauce. 2: Heat the ghee or oil then gently fry the whole spices before adding the onion and garlic and ginger paste, cook for 5 minutes then add the tomato, spices and fry for a further minute. Pour in a portion of my curry Base gravy. You can find the recipe for this pinned to the top of my profile then the tomato puree which has been mixed with water. Add the chicken and potatoes then bring up to a simmer and cook for 10 minutes, at this stage, you can add a little more water if needed. 3: Finally, to finish the Curry gently stir through the tamarind and fenugreek. #fakeaway #vindaloo #chickenvindaloo #currylovers #indianfood
On the profile · Nov 3, 2025, 16:08