Recipes
Chicken Vindaloo with Naan
This recipe was developed using a pressure cooker, but if you do not have one, it can be done in a heavy based pan with a lid, on stove top or in the oven. Vary the times according to your cooking method. Also great in a slow cooker but does take about 5 hours. If using a slow cooker try using 1 kg of maryland instead of fillets
Prep time: 15 mins. Cooking time (pressure cooker) 20 mins.
Ingredients
750 g Chicken fillets, cut each fillet into 4 (breast and thigh combined gives extra flavour)
3 tbsp Henry Langdon Red Vindaloo
2 cups green beans (fresh or frozen)
4 potatoes
1 onion, diced
5 cloves garlic, chopped
2 tbsp fresh ginger, grated
1 bottle tomato puree (680gm)
2 tsp Henry Langdon Sea Salt Flakes
Fresh coriander or parsley (optional)
Method
Place the chicken, beans, potatoes, ginger, garlic and onions into the pressure cooker over a medium heat and lightly brown, stirring occasionally.
Meanwhile, in a separate bowl, add the tomato puree, Henry Langdon Red Vindaloo and salt. Mix well. Add this to the ingredients in the pressure cooker and stir till well mixed.
Cook for 20 minutes, once the pressure cooker is steaming.
Release the pressure and check that the potatoes are cooked through. Before serving, add the coriander and gently fold through.
Serve with freshly cooked naan.
Simple Naan
2 cups plain flour
1 tsp Henry Langdon Sea Salt Flakes
Hot water
Method
Place the flour and salt into a bowl then add enough hot water to form a soft dough. Tip out onto a floured board and knead for about 5 minutes. You are aiming for a soft, slightly sticky texture. Rest the dough for 5 minutes before forming into walnut sized balls.
Take a ball of dough and roll till thin (2mm) then place into a hot dry fry pan. Turn after about 30 seconds and cook the other side. It should balloon out and once it has remove from the heat and keep warm while you cook the rest of the naan.
Option. Add a clove of minced garlic to the dough for garlic naan.
