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Roast chicken vindaloo
Fruit and vegetables
1 tbsp ground
coriander
½ tsp ground
fenugreek
seeds
3 tbsp
garlic
paste
16-20 baby
carrots
watercress
leaves, to garnish
3
garlic
cloves, sliced
2 medium
onions
, finely chopped
2 medium
tomatoes
, pureed
1 tbsp chopped
fresh coriander
leaves
2 tbsp
lime juice
300g/10½oz frozen
sweetcorn
kernels
2 tbsp chopped
fresh coriander
leaves
Tins, packets and jars
100ml/3½fl oz
chicken stock
Cooking ingredients
1 tsp ground
cumin
1 tsp
turmeric
½ tsp
ground ginger
1 tsp ground
cinnamon
½ tsp ground
cloves
1 tsp ground
black pepper
1 tsp
mustard powder
3 tbsp palm vinegar or
red wine vinegar
2 tbsp
oil
salt
, to taste
2 tbsp
sunflower oil
1
cinnamon
stick
2 tbsp palm vinegar or
red wine vinegar
salt
, to taste
½ tsp red
chilli powder
1 tsp
chaat masala
1 tsp
caster sugar
Dairy, eggs and chilled
70g/2½oz
butter
Meat, fish and poultry
2 double (large) poussin or small
chickens
, oven-ready with skin on
Other
1 tsp red chili powder
2 tbsp vindaloo spice mix (from above)
1 tbsp vindaloo spice mix
1 tsp
palm sugar
Back to recipe
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