Preparing Indian cuisine at home might seem a little overwhelming. With our 5-ingredient curry recipe, making this popular British dish couldn’t be easier.
For our delicious curry meal, follow our recipe here: https://www.poundstopocket.co.uk/poun....
2 tbsp. peanut oil
2 chicken breasts, finely sliced
4 tbsp. vindaloo curry paste
2 cans (14 oz.) tomatoes
4 – 6 large green chilies
Heat a few tablespoons of peanut oil in large frying pan or wok over high heat.
Stir-fry chicken, moving it constantly around the pan until its no longer pink. Remove from heat and transfer to bowl.
Return pan to heat and add curry paste. Stir for 30 seconds.
Add tomato, making sure to break them up.
Add the chilies and bring to simmer. Cook for 3 – 4 minutes until sauce thickens. Taste and season.
Return chicken to pan and allow to heat through.
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