Chicken Vindaloo

Keith Dallmer

"A spicey curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish"
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1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Heat large saucepan over medium to low heat, add turmeric, cardamon, cinnamon, coriander, cloves, cumin, paprika and cayanne pepper and gently dry roast for 2 minutes. Take care not to burn. Stir constantly.
  2. add oil and stir into mix. Add onions, garlic and ginger; stir to coat and cook for 3 minutes
  3. Stir in chicken, potatoes, tomatoes, broth, vinegar, tomatoe paste and Bay Leaf. Bring to a boil, reduce heat and simmer while covered until potatoes are tender, about 12 to 14 minutes.
  4. Remove cover and cook 5 more minutes. season to taste with salt and pepper add cayanne if desired.
  5. Divide into four servings and searve with Indian Flat bread.


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