Recipe for chicken vindaloo loaded sweet potato

0 Ratings
Cooking time
Cooking time 30 minutes. À la minute: 1 minute.
Chicken vindaloo loaded sweet potato and yoghurt sauce


  • 500 g chicken thighs
  • 3 cloves of garlic
  • 2 onions
  • 5 g ginger powder
  • 5 g mustard powder
  • 2.5 g cinnamon powder
  • 1 g clove powder
  • 2.5 g turmeric powder
  • 4 g ground cayenne pepper
  • 2.5 g mild paprika powder
  • 1 lemon, juiced
  • 200 g full-fat yogurt
  • 1 clove of garlic
  • 2 tbsp chives, cut into rings
  • coriander
  • fried onions
  • Sweet potato Crisscuts


Delicious crispy sweet potato 'loaded' recipe with the famous Indian vindaloo and a fresh yoghurt sauce. A unique mix of sweet potato taste and savoury coating.

  • On a yellow chopping board, chop the chicken thighs into similarly sized pieces of about 2 cm wide.
  • Chop the onion and finely chop the garlic cloves.
  • Mix the powdered spices.
  • Season the meat with salt and pepper and brown in butter.
  • Remove the meat from the pan and set it aside.
  • In the same pan, sauté the onion until it begins to caramelise slightly.
  • Add the garlic and braise briefly.
  • Add the spice mixture and cook briefly.
  • Deglaze with the chicken broth.
  • Return the fried chicken to the pan and cook over a low heat.
  • Season the vindaloo with the tamarind paste, lemon juice and salt.
  • Chop the clove of garlic and stir it into the yoghurt along with the chives.
  • Season the yogurt with salt and pepper.
  • Cut open the bag of Sweet & savoury crisscuts and shake into a bowl.
  • Deep fry until brown and crispy.
  • Serve in suitable tableware.
  • Pour over a generous helping of the chicken Vindaloo.
  • Garnish with the fresh coriander and fried onions.