Ingredients
Chicken vindaloo
Raita
Method
1.In a shallow dish combine chicken drumsticks and vindaloo paste until well coated. Cover and marinate, in fridge 2 hours.
2.In a large heavy based saucepan, heat half oil on high. Brown chicken in 2 batches, 3-4 minutes each. Transfer to a plate.
3.Reduce heat to medium and add remaining oil to pan. Saute onion 2-3 minutes, until tender. Stir in paste, garlic, ginger and chilli and cook 1 minute, until fragrant.
4.Return chicken to pan with stock. Bring to the boil on high. Reduce heat to low and simmer, covered, 1 hour, until meat is very tender and sauce thickens.
5.Meanwhile, make raita: In a small bowl, combine all ingredients. Season to taste. Serve curry with raita and naan bread.
If vindaloo is too hot for your taste, use any other store bought curry paste and skip the chilli.
Note
