Name: Creamy Chicken Vindaloo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: indian
Ingredients: 1 1/2 kg (fillets) chicken thighs diced fat trimmed; 283 g vindaloo curry paste; 300 g mushrooms sliced; 1 onion diced large; 3 garlic clove crushed; 300 ml cream; 3 tbs cornflour

by pom99 Last updated on 07/09/2019

Hot creamy chicken curry with mushroom, onion and garlic. - pom99

Ingredients

1 1/2 kg (fillets) chicken thighs diced fat trimmed
283 g vindaloo curry paste
300 g mushrooms sliced
1 onion diced large
3 garlic clove crushed
300 ml cream
3 tbs cornflour

Method

Step 1

Fry onion until caramel in colour. Stir in garlic and add chicken.
Step 2

Cook until chicken browns.
Step 3

Add vindaloo sauce and a can of water.
Step 4

Simmer for 15 minutes then add mushrooms.
Step 5

Combine cream and cornflour. Mix well. And cream and stir constantly until sauce starts to simmer and thicken.
Step 6

Simmer for a further 10-15 minutes.

Recipe Notes

from Australia’s Best Recipes team

This is a recipe for those who like hot stuff. I use Pataks vindaloo chilli and cumin sauce. Serve with rice. Try adding a couple of tablespoons of curry powder to your water when cooking your rice.