Chicken Vindail


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This dish originates from Southern India and our curry kit is wonderfully aromatic thanks to the addition of star anise and cloves. It has a similar flavour to that of a Vindaloo, but is nowhere near as hot. For best results, use skinless, boneless thighs and cook slowly in the oven, on a low heat.

Fairly Hot Spice - 4/5

Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil and stir until fragrant. Add approx. 800g of chicken (boneless, skinless thighs work best) to the pan and coat in the spices. Add a 400g tin of tomatoes along with 100ml water and 1 tsp of white wine vinegar. Add spice pack 2 and stir. Simmer until your chicken is tender, then serve!

Dehydrated onions & garlic. Ground spices (Coriander, chilli, turmeric, fenugreek). Whole spices (Kashmiri chilli, cinnamon, star anise, cloves). Salt, Sugar.

May contain traces of nuts.