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Spicy Chicken Vindaloo, Cardamom Rice & Naan

Spicy Chicken Vindaloo, Cardamom Rice & Naan

Rating
4.5rating out of 5

(1629 reviews from our customers)

Prep Time

40 min

Cuisine

Indian

A fusion of East and West, the hot & sour flavours of vindaloo are what make this dish so delicious. If you like it spicy you’ll vinda-love this!

Prep Time

40 min

Cuisine

Indian

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!

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)
Onion
1 brown onion
garlic-clove
3 garlic cloves
basil 3.18
10g basil
Cherry-tomatoes
125g cherry tomatoes
large British chicken breast
1 large British chicken breast fillet
ground-cumin
2 tsp ground cumin
cayenne-pepper
1 tsp cayenne pepper
paprika
2 tsp ground paprika
mini naan
2 mini coriander naans †
basmati-rice
130g basmati rice
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
Cardamom-pod-(3)
6 cardamom pods
Tamarind
1 tamarind paste sachet (15g)
cider-vinegar
1 cider vinegar sachet (30ml)
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 10g basil
  • 125g cherry tomatoes
  • 1 large British chicken breast fillet
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 tsp ground paprika
  • 2 mini garlic & coriander naans<span class="strong">†</span>
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • cardamom pods
  • 1 tamarind paste sachet (15g)
  • 1 cider vinegar sachet (30ml)
Typical Values per 100g per serving
Energy 654 kJ
155 kcal
2743 kJ
651 kcal
Fat
of which saturates
1.6 g
0.4 g
6.8 g
1.5 g
Carbohydrate
of which sugars
22.8 g
2.4 g
95.8 g
10 g
Fibre 1.2 g 4.8 g
Protein 11.7 g 48.9 g
Salt 0.75 g 3.14 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 brown onion
brown onion
1 garlic clove
garlic
10g basil
basil (100%)
125g cherry tomatoes
cherry tomatoes
1 large British chicken breast fillet
chicken breast fillet (100%)
2 tsp ground cumin
ground cumin
1/2 tsp cayenne pepper
cayenne pepper
2 tsp ground paprika
ground paprika
2 mini garlic & coriander naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), dried coriander, kalonji seeds, salt, preservative: calcium propionate, milk powder, garlic flavouring
130g basmati rice
basmati rice
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
cardamom pods
cardamom pod
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 cider vinegar sachet (30ml)
cider vinegar (100%)
Allergens
  • Allergens highlighted by † (milk, gluten, celery)

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 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 7-8 min or until softened

2 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Meanwhile, cut the chicken breast[s] into bite-sized pieces

Add the chicken to a bowl with the cider vinegar, ground cumin, ground paprika and half the cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt 

Tip: Only add half the cayenne pepper now, then taste later and add the rest if it needs more kick!

Give everything a good mix up

3 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Boil a kettle

Chop the cherry tomatoes in half

Peel and finely slice the garlic

Dissolve the Knorr chicken stock cube[s] and tamarind paste in 150ml [250ml] boiled water – this is your tamarind stock

4 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Once the onions have softened, add a knob of butter with the chopped tomatoes and sliced garlic and cook for 6-8 min further or until the tomatoes are starting to break down

Crush the cardamom pods open by squashing them with the side of a knife 

5 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Add the basmati rice, cardamom pods, a pinch of salt and 300ml [600ml] 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 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving - this is your cardamom rice

6 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Once the tomatoes have started to break down, add the chicken (scrape out all of the spices from the bowl too!), half the basil leaves and a grind of black pepper and cook for 3-4 min or until the spices are fragrant

Add the tamarind stock and cook, covered, for 8-10 min or until the sauce has thickened and the chicken is cooked through – this is your spicy chicken vindaloo 

 

7 Spicy Chicken Vindaloo, Cardamom Rice & Coriander Naan

Add the mini coriander naans to a baking tray

Put the tray in the oven for 3 min or until the bread is hot

Slice the remaining basil leaves finely

Tip: Once the vindaloo is done, taste the sauce and stir through the remaining cayenne if it needs more kick!

 

8

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Serve the spicy chicken vindaloo with the cardamom rice and coriander naan to the side

Garnish with the chopped basil

Enjoy!

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