Very spicy chicken vindaloo

Very spicy chicken vindaloo


8 people made this

About this recipe: If you like a spicy curry, then this chicken vindaloo is your recipe. Fourteen different spices are used to make the marinade for this hot and spicy curry.


Serves: 6 

  • 2 teaspoons brown mustard seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder, or to taste
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon turmeric
  • 3 green chillies, chopped
  • 4 tablespoons vinegar
  • 750g chicken breast fillets, cubed
  • 1 tablespoon butter
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 2 potatoes, peeled and cubed
  • 3 to 5 tomatoes, chopped
  • 200ml chicken stock or water
  • To serve
  • rice and naan
  • 1 handful fresh chopped coriander

Prep:20min  ›  Cook:40min  ›  Extra time:12hr marinating  ›  Ready in:13hr 

  1. Grind mustard, coriander, fenugreek, peppercorns, bay leaves, salt, cumin, chilli powder, cardamom, cinnamon, clove, turmeric and chillies. Stir in vinegar to make a thick paste.
  2. Mix spice paste with chicken, cover and marinate for 8 to 12 hours.
  3. Melt butter in a large pan or casserole over medium heat. Cook onions and garlic until tender, 5 to 10 minutes. Add chicken and marinade; cook until chicken begins to brown, about 5 minutes. Stir in potatoes, tomatoes and stock. Bring to the boil, cover and reduce temperature to medium-low. Simmer until chicken is cooked through and potatoes are tender, about 30 minutes.
  4. Serve with fresh naan or over steamed rice garnished with coriander.

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