Jonagold's Chicken Vindaloo

Jonagold's Chicken Vindaloo

Made  times
Brittney Tun 26

"A popular sour dish from Goa. Serve with hot rice."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 25 m servings 717 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 48.4 g
  • 74%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
  2. After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.


  • Editor's Note:
  • We have determined the nutritional value of oil for deep frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Another excellent recipe! The only change I made was to use chicken breasts.

I would like more vinegar and less oil...excellent and true flavour.

Almost perfect,I used less oil and it needed some tomato paste in my opinion

Great flavor! Definitely go to an Indian Market and pick up dried curry leaves. SO DELICIOUS

From around the web