Chicken Vindaloo

Marinade For Chicken:
4 chicken breasts
half lemon juice
2 tablespoons of white wine vinegar
3 garlic cloves
2 teaspoons ground ginger
1 tbsp garam masala
1 teaspoon cumin
1 teaspoon cinnamon
0.5 teaspoon cayenne pepper
half a teaspoon of black mustard seeds
4 tablespoons of oil
small cinnamon stick
3 chilli
1 red pepper
1 onion
a teaspoon of fennel
1 tablespoon of cayenne pepper
0.5 L chicken broth
salt pepper
fresh coriander
Chicken should be cut into medium cubes and then marinated with the above spices. Set aside for a minimum fifteen minutes in a cool place.
Pour oil into a wide saucepan and warm up. We put chopped onion and fennel on the oil. We throw dill at this stage, just to release the essential oils contained in its seeds. Next, throw in chopped peppers and chillies. Cinnamon lands in a saucepan. Season with salt and pepper and pour over the broth. We bring to a boil and reduce the fire. We add marinated chicken and cook for about half an hour. Sprinkle with lemon.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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