Cut the chicken into bite-sized pieces. Finely dice the onion, garlic and ginger.
Heat the coconut oil in a saucepan and cook the onion until soft and translucent. Briefly fry the garlic and ginger with it.
Stir in the paprika, cayenne pepper, cumin, cinnamon and the lightly crushed cardamom pods and toast briefly until fragrant.
Add the chicken and brown it on all sides. Stir in the apple cider vinegar and passata and bring everything to the boil.
Reduce the heat and simmer, covered, until the chicken is cooked and the sauce has thickened a little. Season with salt and remove the cardamom pods.
Serve with fresh coriander.
Good to know
If you're in the mood for something spicy, this chicken vindaloo is a great choice for dinner. Bold, warming and without a long cooking time.
Swaps
Chicken breast → skinless chicken thighs (a little juicier; also provide iron and zinc) | Coconut oil → ghee (carries fat-soluble flavours and gives a rounded taste; contains milk) | Apple cider vinegar → lime juice (fresh acidity, plus a little vitamin C) | Coriander → parsley (milder, provides vitamin K among other things)
Allergens
The recipe is naturally gluten-free and dairy-free and contains none of the most common allergens, apart from possible sensitivities to spices. For children, reduce the heat considerably, and in pregnancy make sure the chicken is cooked right through.
