Chicken Vindaloo

• vegetable oil↗4 tbsp tbsp
• cinnamon sticks↗1

  lightly crushed or broken

• chili flakes↗2 tsp tsp
• cayenne pepper↗pinch of

  pinch

• onion↗1

  finely chopped

• canned chopped tomatoes1

  (400g)

• cilantro↗

  leaves, crispy onion, fresh chili and warmed lavash or rice for serving (optional)

• lemon juice2 tbsp tbsp
• turmeric↗1 tsp tsp
• tomato paste1tbsp tbsp
• chili flakes↗1 tsp tsp
• boneless skinless chicken breast↗4

  breasts, diced

• minced or grated garlic1tsp tsp

  about 2‑3 large garlic cloves

• finely grated ginger2 tsp tsp
• garam masala↗2 tsp tsp
• мелений кмин↗2 tsp
• мелена кінза2 tsp
• перець кайєнний↗
• чорні гірчичні насіння1 tsp

Step-by-step instructions

1. 1

   To prepare the chicken, combine lemon juice, cubed chicken, garlic and ginger in a large bowl together with the dry spices and 2 tsp salt. Cover and marinate in the refrigerator for at least 3–4 hours or overnight.

2. 2

   Heat 2 tbsp oil in a large pot over medium‑high heat. Add 1 tsp turmeric for bright colour and flavour, then the tomato paste to enhance the richness of the dish. Sprinkle chili flakes to taste for a light piquant note. Remove from the pan and set aside on a plate — the chicken is not yet cooked at this stage. Add the remaining oil and the diced onion, cook for 10–15 minutes over medium heat until it becomes soft and translucent. Add the remaining spices and cook for 2 minutes. Add the chopped tomatoes and 200 ml water, return the chicken to the pot, cover and simmer for 15–20 minutes until the chicken is cooked through. Check the seasoning.

3. 3

   Garnish with cilantro leaves, fresh chili and crispy onion and serve with lavash or rice, as desired.