BIR Chicken Vindaloo
BIR Chicken Vindaloo is a modern British recipe (from British Indian Restaurants) for a classic very hot curry made with chicken. The full recipe is presented here and I hope you enjoy this classic British version of: BIR Chicken Vindaloo.
prep time
5 minutes
cook time
15 minutes
Total Time:
20 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesChilli RecipesSpice RecipesChicken RecipesBritish Recipes
It was the Portuguese who brought pork cooked in vinegar to India, where it became Vindaloo. The British caught on to and popularized the dish during the Raj. Later, in the 1960 predominantly Bangladeshi restauranteurs in opening Indian Restaurants in the UK added the dish to their menus as a super-spicy curry. It remains one of the two spiciest curries (after the phaal) on most British Indian Restaurant (BIR) menus to the present day. This is the classic BIR version of vindaloo, made with chicken rather than the original pork. If you want to give you diners a little respite from the heat you can add a few large chunks of pre-cooked potato to the curry along with the chicken.
Method:
Place a wok or curry pan over high heat, add the oil and when shimmering stir in the garlic-ginger Stir fry for 30 seconds until pale golden then add the methi, mix powder, hot chilli powder, black pepper, salt and garam masala. Stir well to yield a thick paste and cook for about 1 minute, until the spices begin to colour and are aromatic. Add a splash of water at this point to step them from burning.
Now add the tomato purée, along with the lemon juice and cook until the sauce begins to thicken. Add 250ml (1 cup) base gravy along with the pre-cooked chicken. Stir well to combine, ensuring the gravy coats the chicken. Simmer the ingredients for 2 minutes.
Add in the remaining base gravy and continue cooking until your curry reaches the desired thickness. Scatter over the chopped coriander and stir to combine.
Turn into a serving dish, garnish with the green finger chillies and serve.