Chicken Vindaloo

Print Friendly, PDF & Email



Prep Time2 minutes


Cook Time30 minutes


Total Time32 minutes


Servings6 servings




1 tablespoon coriander seeds


1 teaspoon cumin seeds


4 cardamom pods


4 cloves


5 chili peppers


5 cloves garlic


1 inch ginger


1 cinnamon stick


8 dried chilies


1/2 cup water


2 tablespoon white vinegar


2 tablespoons tamarind paste


1/4 cup olive oil


1 large white onion thinly sliced


4 chicken quarters skin on and separated


200 mls tomato sauce


1 teaspoon salt


1/2 teaspoon turmeric


1/2 teaspoon sugar


2 tablespoons coconut cream




Add coriander seeds, cumin seeds, cardamom pods, cloves, pepper, garlic, ginger, cinnamon, and red chilies to a skillet. Dry roast on medium heat with continuous stirring, until the pepper starts browning.


Add the spices, except for the cinnamon stick, to the blender and blend into a paste, adding water slowly. Add vinegar and tamarind paste as well and blend.


Heat oil in a pot over medium-high heat. Add onions and cook until translucent, stirring frequently. Next, add the chicken and fry for 4-5 minutes, until it is no longer pink.


Add the tomato sauce and the blended spice mix, and bring to a boil. Once the curry boils, reduce the heat to low. add the salt, turmeric, and sugar, and cook for 30 minutes.


Remove the vindaloo from the heat, stir through the coconut cream, and serve immediately.




TO STORE: Allow the curry to cool before placing it in an airtight container and storing it in the fridge for up to three days.


TO FREEZE: This curry freezes very well in an airtight container. Use within 6 months.


TO REHEAT: Place in a skillet to reheat, or just pop it in the microwave.



Leave a Reply

Your email address will not be published. Required fields are marked *