Britains hottest curry, the Vindaloo, is back! We're stuffing this classic curry into fluffy naan bread, not forgetting lathering them with loads of garlic butter! An all in one meal for all the chilli lovers out there!
Firstly let's start by making this super easy yeasted dough. Add all the wet ingredients into your mixing bowl, followed by the yeast and dry ingredients, with salt being added last. Knead on slow speed for 10 minutes, before turning up the speed to just under the fastest for 4 minutes. Allow to rest for an hour or until doubled in size.
For the vindaloo, pop all our ingredients into a food processor, and get blending. Blend until completely combined and set aside.
Sear the chicken thighs in a little bit of oil, until coloured on all sides before adding in the vindaloo paste. Cook off the paste until it becomes slightly darker, and add in the stock. Mix well before transferring to a preheated oven at 200°c, cooking for another 20-30 minutes.
Once the vindaloo is done, remove from the oven and allow to cool. Remove the chicken and shred, adding spoonfuls of the vindaloo sauce to create a nice malleable consistency.
Once your dough has proved, portion them into. 6-8 balls, rolling them out on a floured surface. Add a spoon of our shredded chicken vindaloo, and start wrapping and pinching the dough closed. Flip seam side down, and roll out, trying to avoid making any holes.
Cook them in a dry skillet, a few minutes on each side, until slightly charred. And all that's left to do is brush on some garlic butter and enjoy!
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