- 700g chicken cut into 2cm cubes
- 1packet of Elfred’s Vindaloo Curry Powder
- One large potato cut into 2cm cubes
- 2-3 cloves garlic – chopped
- 1 large onion – diced
- 4 Tbs ghee or oil
- 300ml stock or water
- 1 can crushed tomatoes
An aromatic curry traditional to the South of India. Elfreds Vindaloo Curry Powder is perfect with chicken, pork, prawns or duck.
Drain meat of any juices and sprinkle a packet of Elfreds Vindaloo Curry Powder over the meat, rub the mix into the meat and leave covered in the fridge for one hour.
In a saucepan fry the onions and garlic until transparent. Add the meat and cook until it is all sealed. Stirring occasionally to prevent the spices from burning.
Add the diced potato and tomatoes, season then add the stock or water to barely cover the meat. Simmer gently until the meat is tender.
Serve with boiled rice poppadums and a side serve of yoghurt.