Chicken & Mushroom Vindaloo

Using exactly the same principles as the Chicken Balti, this Chicken & Mushroom Vindaloo gives a very different effect.  Not one for the feint hearted, but you can scale back on the chillies…

Serves 2-3


  • 2 Medium Potatoes, peeled & chopped (New potatoes or waxy varieties are best)
  • 3 tbsp Vegetable Oil
  • 100g Chestnut Mushrooms, thickly sliced
  • 3 cloves Garlic, chopped
  • 1 tsp grated Root Ginger
  • 5 Hot Green Chillies, 2 chopped, 3 whole, including seeds
  • 1 tsp Fenugreek Seeds, ground
  • 1 tsp Cumin Seed, ground
  • 1 tsp Coriander Seed, ground
  • 6 Black Pepper Corns, ground
  • 2 whole Green Cardamon Pods
  • 2 tsp Paprika
  • 1/2 tsp Hot Chilli Flakes
  • 5 Cubes of Base Curry Sauce (about 125-150ml)
  • 1 batch pre-cooked Chicken
  • 1 tbsp Tomato Puree
  • Salt to taste
  • 1 tbsp dried Fenugreek Leaves
  • 1-2 tbsp Lemon Juice
  • Chopped Coriander leaves


  • Microwave odd the potatoes until cooked through then set aside
  • Heat the oil in a large pan and fry off the onions until cooked through and coloured. Remove from the pan and set aside
  • In a pestle & mortar grind the garlic & ginger into a paste then fry off in the oil for a few seconds before adding the chilli
  • Stir in the dry spices and fry for a few seconds before adding the first curry sauce cube
  • Allow the frozen cube to melt and fry off for a few seconds, reducing slightly before adding the next one.  Repeat until all of the cubes have been used
  • Cook the sauce through, reducing down for 5 minutes before adding the pre-cooked chicken and tomato puree.  If the sauce is too thick add a little water
  • Cook for 5 minutes before checking the seasoning
  • Stir through the Fenugreek leaves, lemon juice & coriander leaves then add the potatoes & mushrooms
  • Cook for another 2-3 minutes before serving

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