Pataks Quick Easy Chicken Vindaloo Recipes

Steps:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Steps:

• Heat 1 tbsp vegetable oil in a large pan.
• Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins).
• While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave.
• Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
• Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
• Cook the rice: Add rice to water in saucepan and bring to a boil. Then turn down to low and cook covered for 20 minutes. Until the burner actually achieves low heat, you will need to manage its desire to boil over and make a mess of your stove.

Steps:

• To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
• Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
• Garnish with some coriander and crispy onions and serve with flatbreads, if you like.