Chicken Vindaloo


"A spicy authentic East Indian chicken dish, served on rice. Curry powder can be substituted for cardamom seeds, as cardamom tends to be rather expensive. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1h 30min servings
Serving size has been adjusted!
Original recipe yields 0 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. (1) Grind cumin seeds, black pepper, cardamom seeds/curry powder,
  2. cinnamon, black mustard seeds and fenugreek seeds
  3. together in a spice grinder. In a small bowl,
  4. combine ground spices, vinegar, salt, cayenne
  5. pepper and brown sugar. Set aside.
  6. (2) Heat oil in large saucepan over medium heat. Fry
  7. onions, stirring frequently, until they are a
  8. rich, dark brown. Remove onions with a slotted
  9. spoon and put them in a blender. Turn off the
  10. heat, but do not discard the oil. Add 3 Tbsp
  11. water (or more if necessary) to the onions and
  12. blend until you have a smooth paste. Add this
  13. onion paste to the spices in the bowl. This mix-
  14. ture is the vindaloo paste.
  15. (3) Put the ginger and garlic in a blender. Add 1
  16. Tbsp water (or more) and blend until you have a smooth
  17. paste.
  18. (4) Heat the remaining oil in the saucepan over medium
  19. heat. When hot, add the ginger-garlic paste.
  20. Stir until the paste browns slightly. Add the
  21. coriander and turmeric. Stir a few seconds. Add
  22. the chicken, a little at a time, and brown
  23. lightly.
  24. (5) Add the vindaloo paste, tomato sauce and potatoes
  25. to the chicken in the saucepan. Stir and bring to
  26. a slight boil.
  27. (6) Cover the saucepan, reduce heat to low, and simmer
  28. for about an hour, or until potatoes are tender.
  29. (7) Serve over rice.
  30. NOTES
  31. Don't undercook the onions. They should be cooked until
  32. dark brown. If the onion paste turns out gray rather than
  33. brown, then the onions were not cooked enough.
  34. This dish is very hot. It may not seem so at first,
  35. but the spices have a cumulative effect that builds up over
  36. the course of the meal.


Read all reviews 0

Other stories that may interest you