Chicken Vindaloo Recipe - Allrecipes.com
Chicken Vindaloo Recipe
  • READY IN ABOUT hrs

Chicken Vindaloo

Recipe by  

"A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
  2. Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2011

This was the best chicken I have ever had. Great recipe and easy to make. Served it over some basmati rice

 
Most Helpful Critical Review
Jan 13, 2012

This was NOT chicken vindaloo by any stretch of the imagination. It was a nice spice filled Indian inspired dish. If you like your Indian food on the mild side, then this is for you.

 
May 17, 2011

This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much for sharing.

 
Jan 28, 2012

I would give it 2.5 starts but that is not an option. I think this dish has potential but it just was not there. I agree with one reviewer that the dish has flaws. I took that person's advice and did not add the toasted spices so early in the process, but I don't know if that made a difference. But the chicken was finished well before the potatoes. In fact we gave up on them likely about 20 minutes after the chicken was done. One option would be to microwave the potatoes some first. However, to me even though we added all those spices I tasted mostly the cayenne pepper. My boyfriend on the other hand said the dish was bland. He suggested the dish would be better slow cooked so the spices can get into the chicken and the potatoes. So perhaps that would help. But as written I would never make it again. I love Indian food and with all the Indian spices I had high hopes though.

 
May 16, 2011

This was okay. It's not quite the right spice combination for my taste and not quite spicy enough - maybe I need to add more cayenne pepper. The potatoes weren't quite done after 20 plus minutes of simmering.

 
Jan 20, 2012

This recipe had all the earmarks of having great flavor and I didn't follow the recipe verbatim, but I will say this. Overpowerfully bitter strong taste! Might be because I used whole cloves instead of ground? Also, when toasting the spices, I almost warn against this. If you do burn them, I think that could add bitterness. Also...when adding the onions the spices dry up all the oil, so it makes it very difficult to get a good sweat on them. toast spices spearately and saute the chicken in the onions and garlic first before adding the spices. Technical flaws galore in this dish.

 
Dec 31, 2011

This was good, but I agree with the other reviewers. The spice combination was just a little off. I think I'd add less cloves, a touch more cinnamon, and some mustard powder next time. We DID finish the leftovers though so it was pretty good.

 
Dec 20, 2011

I made this and was pretty skeptical looking at all the different spices. While it was cooking I started to worry even more because it didn't smell anything like the vindaloo I know. In the end it tastes good but still not like the vindaloo I was hoping for. I found the Cardamon spice to be a bit overwhelming and would leave it out if I made it again.

 

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Nutrition

  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 522 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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