Ingredients
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3 tablespoons Vegetable Oil
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1 Cloves
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1 medium very finely chopped Brown/White Onion175g each
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2.5 tablespoons Tomato Paste
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2 large grated Garlic Clovesor 2 teaspoon of lazy garlic/puree
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2 cm grated Ginger (Grated)or 1 teaspoon of lazy ginger/puree
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4 chopped Green Finger Chillies
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2 teaspoons Kashmiri Chilli Powder
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2 teaspoons Chilli Powder
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1.5 teaspoons Coriander Powder
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1/2 teaspoon Cumin Powder
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3/4 teaspoon Turmeric Powder
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1/2 teaspoon Salt
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1/4 teaspoon Fennel (seeds)
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1/4 teaspoon Black Pepper - Course Ground
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1 Chicken Breastapprox. 250g each
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250ml Water or Curry Base
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1 Sliced Tomato
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1 teaspoon Sugar
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1.5 teaspoons Vinegarwhite, malt or cider
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1/4 teaspoon Garam Masala Powder
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1/8 cup Fresh/Chopped Coriander
Directions
Ever wondered how to recreate your favourite Indian Restaurant or takeaway vindaloo in your Ninja Speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your Ninja Speedi
Ignite your taste buds with the bold and intense flavours of our Fiery Chicken Vindaloo—an iconic dish that hails from the vibrant tapestry of Indian cuisine. Renowned for its bold spiciness, this curry has made its mark on the UK-Indian culinary scene as a true testament to the art of balancing heat and flavour.
In this recipe, succulent chicken pieces are cooked in a potent mix of fiery red chili, cumin, coriander, and fragrant seeds. The marination process ensures that each bite is infused with the intense spice blend, creating a dish that is not for the faint of heart.
The hallmark of my Fiery Chicken Vindaloo lies in its vinegar-infused gravy. The tangy notes of vinegar, combined with the heat from the spices, result in a tantalizing and unforgettable flavour profile. This dish pays homage to the traditional Goan Vindaloo, with its roots deeply embedded in the culinary diversity of India.
Serve the Fiery Chicken Vindaloo with cooling raita and steamed basmati rice to temper the heat and savour the full range of flavours. This dish is a fiery symphony that promises an exhilarating culinary experience for those who crave the thrill of bold and intense spices.
Prepare to embark on a gastronomic adventure with my Fiery Chicken Vindaloo—a dish that encapsulates the spirit of Indian culinary mastery, leaving you with a lingering warmth that will keep you coming back for more. Brace yourself for a spice-laden journey that will tantalize your palate and redefine your appreciation for the bold flavours of UK-Indian cuisine.
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Steps
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1
Done
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flip the smartswitch to air fry/hob add the oil, clove and onions and sauté for 7 minutes stirring occasionally to soften |
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2
Done
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add the tomato paste, garlic, ginger and chopped green finger chillies, stir and sauté for 3 minutes |
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3
Done
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add the Kashmiri chilli, chilli, coriander, cumin, turmeric, fennel seeds, salt, black pepper and a little water, stir and sauté for 5 minutes slowly add the remaining boiling water and combine |
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4
Done
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select start/stop to finish cooking pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot place the chicken pieces on the tray and drizzle over 1 teaspoon of oil pull out the legs on the cook & crisp tray, then place the tray in the top position in the pot |
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5
Done
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close the lid and flip the smartswitch to rapid cooker |
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6
Done
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when the time is up remove the chicken and lift the tray using silicone-tipped tongs add the seared chicken back into the sauce along with the tomato pieces, sugar, vinegar and garam masala combine then close the lid |
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7
Done
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flip the SmartSwitch back to AIR FRY/HOB to reduce to a thicker sauce you can open the lid up to allow more water to evaporate sprinkle over the chopped coriander, stir and serve == NOTE== for each additional serving you may need to increase the reduction time by 5 minutes |
