Chicken Vindaloo

Made  times
p0lym0rph 0

"After moving to the States and no longer having an Indian takeaway at the end of my street, I experimented with many Vindaloo recipes, and after changing a few ingredients/quantities around I ended up with this delicious recipe that my friends and family adore. It can be easily tweaked to your own tastes too."
Added to shopping list. Go to shopping list.


1hr 30 min 4 servings yields n/a
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Grind the cumin, peppercorns, mustard seeds, fenugreek leaves, cardamon and cinnamon together to a powder.
  2. Mix in the vinegar, salt, cayenne and brown sugar, set aside.
  3. Heat the oil in a large skillet. Finely chop the onions and fry over a medium heat until slightly brown.
  4. Keeping the oil for later use, put the onions in a blender with 50ml of water and blend until a paste consistency.
  5. Add the onions to the spices and mix. This is the Vindaloo paste.
  6. Put the ginger and garlic in a blender, add 50ml water and blend until smooth.
  7. Heat the remaining oil and add the onion/garlic paste, stir until the paste browns.
  8. Add the coriander and turmeric and cook for a few minutes, stirring.
  9. Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour.
  10. Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.
  11. Cube the chicken and fry in a little oil until white.
  12. Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
  13. Test the sauce, add more water if necessary.
  14. Serve with fresh coriander, basmati rice and naan bread.