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Madhur Jaffrey's Chicken Vindaloo

Madhur Jaffrey's Chicken Vindaloo

Rating
4rating out of 5

(526 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

'Vindaloo implies garlic and vinegar, and this dish certainly has plenty of both. The heat balances the tartness and the Greek yoghurt balances the heat. Served with basmati rice, green beans and a mini coriander naan.' Madhur Jaffrey

Prep Time

35 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
3 garlic cloves
British Chicken Thighs With Skin on - re-touch
4 British chicken thighs
Greek-yoghurt
150g organic Greek-style yoghurt †
ground-cumin
1 tsp ground cumin
cayenne-pepper
1/2 tsp spicy cayenne pepper
ground-coriander
2 tsp ground coriander
basil 3.18
5g fresh basil
Yellow mustard seeds
1/2 tsp yellow mustard seeds †
green-beans
120g fine green beans
Fenugreek
1/2 tsp ground fenugreek
mini naan
2 mini coriander naans †
paprika
2 tsp ground paprika
cider-vinegar
8 tbsp apple cider vinegar †
basmati-rice
75g basmati rice
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 320g British chicken thighs, skin on
  • 1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 tsp ground coriander
  • 5g basil
  • 1/2 tsp yellow mustard seeds<span class="strong">†</span>
  • 120g trimmed fine green beans
  • 1/2 tsp ground fenugreek
  • 2 mini coriander naans<span class="strong">†</span>
  • 2 tsp ground paprika
  • 4 tbsp apple cider vinegar<span class="strong">†</span>
  • 100g basmati rice
Typical Values per 100g per serving
Energy 729 kJ
173 kcal
3275 kJ
776 kcal
Fat
of which saturates
6.5 g
2.1 g
29.2 g
9.4 g
Carbohydrate
of which sugars
19.3 g
1.8 g
86.5 g
7.9 g
Fibre 1.4 g 6.5 g
Protein 10.3 g 46.4 g
Salt 0.15 g 0.68 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
320g British chicken thighs, skin on
chicken thigh meat (100%)
1 Greek-style yoghurt pot (150g)
Organic Greek style natural yoghurt (milk)100%
1 tsp ground cumin
ground cumin
1/2 tsp cayenne pepper
cayenne pepper
2 tsp ground coriander
ground coriander
5g basil
basil (100%)
1/2 tsp yellow mustard seeds
mustard
120g trimmed fine green beans
green beans (100%)
1/2 tsp ground fenugreek
ground fenugreek
2 mini coriander naans
fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), water, yogurt (MILK), rapeseed oil, garlic puree (garlic puree, citric acid (e330)), sugar, yeast, bread improver (flour treatment agent (calcium sulphate), WHEAT flour SOYA flour, emulsifier (e472e), antioxidant: ascorbic acid); kalonji seeds, raising agents: diphosphates, sodium bicarbonate; salt, preservative: calcium propionate, potassium sorbate; acidity regulator: citric acid, 0.075% dried coriander leave
2 tsp ground paprika
ground paprika
4 tbsp apple cider vinegar
cider vinegar (sulphites)
100g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (milk, mustard, wheat-gluten, soya, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Madhur Jaffrey's Chicken Vindaloo

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

2 Madhur Jaffrey's Chicken Vindaloo

Meanwhile, pick the basil leaves from their stalks and discard the stalks 

Peel and finely chop (or grate) the garlic

Grind 1/2 tsp [1 tsp] black pepper into a small bowl 

3 Madhur Jaffrey's Chicken Vindaloo

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add half the yellow mustard seeds (save the rest for later!) and cook for 10 sec or until they're beginning to pop

Once popping, add the ground fenugreek, ground black pepper and the basil leaves and cook for 10 sec further

4 Madhur Jaffrey's Chicken Vindaloo

Add the chicken thighsground cumin, ground coriander, paprika, chopped garlic and half the cayenne pepper (can't handle the heat? Go easy!)

Add the apple cider vinegar, a generous pinch of salt and give everything a good stir

Reduce the heat to low and cook, covered, for 20 min or until the chicken is cooked and coated in the sauce - this is your chicken vindaloo

5 Madhur Jaffrey's Chicken Vindaloo

Meanwhile, chop the green beans in half 

Heat a small pot with a matching lid over a medium-high heat 

Once hot, add the chopped green beans with a splash of water and cook, covered, for 3 min or until they're tender

Once tender, remove the lid and cook for a further 1-2 min or until all of the water has evaporated

6 Madhur Jaffrey's Chicken Vindaloo

Meanwhile, add the mini coriander naans to a baking tray 

Put the tray in the oven for 3 min or until they're warmed through 

Once done, remove the naans from the oven and wrap them in a tea towel to keep warm until serving

7 Madhur Jaffrey's Chicken Vindaloo

Once the water has evaporated from the green beans, reduce the heat to medium-low

Add a drizzle of vegetable oil and the remaining yellow mustard seeds and cook for 1 min or until they begin to pop

Remove the pan from the heat, season with a pinch of salt and the remaining cayenne pepper (can't handle the heat? Go easy!) - these are your spiced green beans

8

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Serve the chicken vindaloo over the basmati rice with the spiced green beansGreek-style yoghurt and warm naan to the side 

Enjoy! 

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