Spicy chicken vindaloo

    55 min

    Loads of aromatic spices, including cardamom, cinnamon and cloves, are used in this hot and spicy vindaloo. Serve with garlic naan and pilao rice for a homemade takeaway!


    Essex, England, UK
    3 people made this

    Serves: 5 

    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cloves
    • 1 teaspoon chilli powder, or to taste
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 4 cloves garlic, crushed
    • 1 tablespoon grated fresh root ginger
    • 1 tablespoon tomato puree
    • 450g skinless chicken breast fillets, cubed
    • 2 large potatoes, peeled and cubed
    • 250ml passata
    • 250ml chicken stock
    • 1 tablespoon vinegar
    • salt and freshly ground black pepper, to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Toast turmeric, coriander, cumin, paprika, cardamom and clove in a large pan or casserole over medium-low heat until fragrant, about 2 minutes. Stir constantly, taking care not to let spices burn. Add chilli powder to taste (you can always add more later.) Stir in olive oil, onion, garlic and ginger. Increase heat to medium and cook until onion is soft, about 5 minutes.
    2. Mix in tomato puree until no lumps remain. Add chicken, potatoes, passata, stock and vinegar. Bring to the boil over high heat, reduce heat to medium-low and cover. Simmer until potatoes are tender and chicken is no longer pink in the centre, about 15 minutes. Remove cover and cook an additional 5 minutes to thicken slightly. Season with salt and pepper.


    The heat of chilli powder varies from brand to brand, so if I'm not familiar with the brand I have, I always start out with a little and add more as I go. It's better than making a curry that's so spicy you can't eat it! For this recipe I sometimes add more chilli powder than 1 teaspoon - it all depends on the chilli powder I'm using. Enjoy!

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