Indian chicken vindaloo

    9 hours 25 min

    Vindaloo is a famous, spicy curry from Goa in India, and I learnt to make this from my mum. Traditional spices make this authentic Indian curry unbeatable.

    14 people made this

    Serves: 6 

    • 6 dried red chillies
    • 4 tablespoons vinegar
    • 10 cloves garlic, crushed
    • 2 tablespoons minced root ginger
    • 1 (5cm) piece cinnamon stick
    • 10 black peppercorns
    • 8 cloves
    • 1 tablespoon cumin seeds
    • 2 teaspoons Kashmiri mirch (chilli powder)
    • 1 teaspoon turmeric
    • 1 teaspoon salt
    • 3 tablespoons water
    • 1.5kg cubed chicken thighs
    • 2 onions, quartered
    • 2 tablespoons ghee
    • 2 potatoes, peeled and cubed
    • 2 teaspoons Kashmiri mirch
    • 1 litre chicken stock
    • 2 tablespoons vinegar

    Prep:15min  ›  Cook:1hr10min  ›  Extra time:8hr marinating  ›  Ready in:9hr25min 

    1. Soak the dried red chillies in 4 tablespoons vinegar for 30 minutes while you prepare the other ingredients.
    2. Pour chillies and vinegar into a blender with garlic, ginger, cinnamon, peppercorns, cloves, cumin seeds, 2 teaspoons Kashmiri mirch, turmeric, salt and water. Grind to a smooth paste.
    3. In the same blender, pulse onions into a fine paste. Mix chicken with marinade and onions, cover, and chill overnight.
    4. Melt the ghee in a large frying pan over medium heat. Add the chicken and cook until lightly coloured, about 10 minutes. Add potatoes, 2 teaspoons Kashmiri mirch, stock and 2 tablespoons white vinegar. Lower heat to medium-low, cover and cook until potatoes are tender and chicken is cooked through, about 60 minutes.
    5. Serve over white rice or with naan.

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    Reviews in English (2)


    a listen..great dish,,but mega disappointment..the truth is I have tasted vindaloo Madras for yrs,,,,this is far the real..this should be nice curry..#no offence taken..but good job  -  24 Aug 2015


    Great recipe! Very straightforward and absolutely delicious. Made a couple modifications just for my own convenience: 1) Used chicken breast (still super tender!) 2) Used generic chili powder instead of Kashmiri mirch, but want to try again once I get it 3) Added 8 fl oz of passata and used less chicken broth. Thank you so much Goa18 for this awesome recipe!  -  20 Oct 2013