Indian chicken vindaloo style / wok

Recipe steps

In the evening, we cut the chicken breasts into cubes and marinate them in tandoori spice and oil. We can use store-bought tandoori spice, but I make my own; however, we can also use spice for grilled chicken. We soak crushed cashews and raisins in a little milk.

The next day, we heat oil in a pan and sauté chopped onion, garlic, and ginger. We add water to the spice mixture, creating masala paste, which we also add to the pan and sauté everything together.

We briefly dip the tomatoes in boiling water so they can be easily peeled. Then we cut them into cubes and add them to the wok pan. We sauté them, then add the marinated chicken and crushed dried chili peppers. We mix everything thoroughly and drizzle a little water to create a cohesive mixture.

Finally, we add the potatoes and the mixture of cashews with raisins. We add hot water to create a sauce. We simmer until softened. In the end, we add half a teaspoon of lemon juice and coriander. The dish should be distinctly spicy; everyone can adjust the intensity to their liking.