Chicken Vindaloo and Bombay potatoes

Chicken Vindaloo and Bombay Potatoes

Big curry cook here for the past 35-40 years and these are both staples of ours. Tonight I made a calorie friendly version of both just so that we could enjoy Nann breads with them that were not home made today,  Everything else was made from scratch inc the masala mixes.

Ingredients for 4 people. Either day 2 or freezer

Vindaloo ingredients

  • 500gm lean chicken diced, we used breast but thighs would work too
  • 4 tbsp garam masala I will share this recipe if needed
  • 4 cloves garlic crushed
  • 3 large onions chopped
  • 2″ piece of ginger peeled and grated
  • Tin chopped tomatoes
  • 2 tbsp tomato puree
  • 350ml chicken stock, we used stock pots but cubes would be fine
  • 2 tbsp brown granulated low cal sweetener (Sainsbury’s) this is also amazing on my porridge
  • 10 green cardamon pods cracked

Bombay potato ingredients

  • 500gm Cooked new potatoes chopped in half
  • 1 tbsp garam masala I will share this recipe if needed
  • 1 cloves garlic crushed
  • 1 large onions chopped
  • 1″ piece of ginger peeled and grated
  • half Tin chopped tomatoes
  • 1 tbsp nigella seeds
  • 1 green or red chilli
  • fresh coriander

Method for Vindaloo

Dice the chicken and toss in the Masala spice mix and marinade, I do mine overnight in the fridge but an hour or so will suffice.   Fry the onions with low fat spray in a heavy wok, I use a cast iron Karahi and cook for 10-15 minutes until tarka (brown and scrummy)  Then add the ginger for a minute out 2 then the marinated chicken and cook until the chicken is sealed which is about 10 minutes stirring regularly.

Add the remaining ingredients and cook uncovered on a medium bbq 180c for about 30 minutes this will help reduce and combine flavours. Garnish with fresh coriander and enjoy.

Method for Bombay Potatoes

Heat your Karahi or heavy pan and spray with oil. Cook the masala mix for a few seconds then add the Onion garlic, chilli and ginger and fry for 5 minutes. Add  the masala spices and continue to cook for a few minutes. then add the tin of tomatoes and cooked potatoes and bring back to the boil, Simmer for 10-15 minutes adding a little water if needed and then add the Nigella seeds and coriander and stir to serve.

Today I cooked this on my kamado Klever Joe using my cast iron Karahi over and the accessory ring but you could cook this inside quite easily.

Not low calorie but much lower than my usual curry night.


We served ours with Nann bread to make the perfect Friday night Dinner

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.