Kumar’s Vindaloo Chicken Curry

Prep Time:

Cook Time:

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Basmati rice
Green or black cardamom
Hard fresh mango
Half a lime
Dried goji berries
Fresh coriander
2 chicken fillets
80 g Vindaloo Paste
300 ml coconut milk
1 tbsp of concentrated chicken stock
Grated coconut to garnish (or serundeng)


Cook the chicken with the sous-vide technique at 56 °C for 1 ¼ hours. Alternatively cook in the oven at 58 °C for 1 ¼ hours.
Mix the coconut milk, Vindaloo Paste and the chicken stock and bring to the boil before serving.
Cut the mango into small cubes.
Chop the coriander.
Cook the rice with cardamom.
Then add the mango, goji berries and coriander.

To serve: Cut the chicken into pieces and serve
with the heated sauce. Serve with the rice.
Garnish with some serundeng or grated coconut.