Chicken Vindaloo
Chicken Vindaloo
5 from 2 votes
Prep: 5 minutes
Cook: 40 minutes
Total Time 45 minutes
Servings: 4
Too often, the restaurant's chicken vindaloo is only referred to as the "hottest" item on the menu. However, the freshly ground spices and aromatics in this popular dish give it a flavour that is out of this world.

Nutrition: per serving

Calories342kcal
Carbs18g
Fat24g
Saturates4g
Sugars8g
Protein17g
Fibre4g

Ingredients

Vindaloo Paste

  • 8-10 Whole Kashmiri Chillies Dried
  • 5 Cloves
  • 1 tsp Black Peppercorns
  • 1 tsp Cumin Seeds
  • 5 cloves Garlic
  • 1 inch Ginger

Curry

  • 600 g Chicken Whole chicken
  • 50 ml Oil
  • 1 Large Onion
  • 2 Tomatoes
  • 2 tbsp Vinegar
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Crushed Chilli
  • 1 tbsp Tomato Puree
  • 1 handful Coriander Fresh

Instructions

  • Add the ingredients for the marinade into a blender with 100ml water and blend to make a smooth paste, set aside.
  • In a large pan, add the oil over medium heat.
  • When the oil is hot, add the onion and cook for 4-5 minutes until lightly browned.
  • Add the tomatoes and cook for 3-4 minutes until softened.
  • Add the salt, turmeric, chilli powder, cumin powder, and chilli flakes and cook for 2-3 minutes.
  • Add the chicken pieces and cook for 4-5 minutes, stir frequently.
  • Once the chicken has changed colour, add the vindaloo paste and 200ml water and mix well.
  • Cover and cook on medium heat for 20 minutes, stirring occasionally.
  • Garnish with finely chopped coriander.
  • Serve with homemade rice or naan bread and enjoy!

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