- 2 tsp ground cumin
- 1 tsp black peppercorns
- 1 2/3 tsp black mustard seeds
- 3 tsp fenugreek seeds
- 1 tsp ground cardamon
- 1 (4 inch) cinnamon stick
- 6 tablespoons white wine vinegar
- 1 tsp salt
- 1 tsp brown sugar
- 1 1/2 tsp cayenne
- 2 large onions
- 3-5 tablespoons olive oil (or ghee)
- 5 tablespoons water
- 8 garlic cloves, peeled
- large piece of root ginger, roughly chopped
- 3 tsp ground coriander seeds
- 1/2 tsp ground turmeric
- 250ml (8 fl oz) passata
- 675g (1.5 lb) chicken breast fillets, cubed
- 2 medium potatoes
- 1 (80g) packet of coriander, chopped
Prep:30min › Cook:1hr › Ready in:1hr30min
- To make the Vindaloo paste, first grind the cumin, peppercorns, mustard seeds, fenugreek leaves, cardamon and cinnamon together until they are a fine powder.
- Mix in the vinegar, salt, cayenne and brown sugar; set aside.
- Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
- Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
- Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth.
- Cook the ginger paste in the reserved oil, stir until the paste browns.
- Add the coriander and turmeric and cook for a few minutes, stirring.
- Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour.
- Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.
- Cube the chicken and fry in a little olive oil until white.
- Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
- Serve with fresh coriander, basmati rice and naan bread.
THIS CURRY WAS BANG ON. WILL BE MAKING THIS AGAIN.. IF I WERE TO PICK A FAULT ITS THAT ITS A BIT MILD FOR A VINDALOO BUT WAS VERY TASTY ANYHOW - 10 Oct 2011
Very nice but no where near hot enough for a vindaloo add a few green birds eye chillis if you like a hot curry - 08 Sep 2009
This is one of the nicest, tastiest curries I have made. True, that it's not madly hot but it is very flavoursome - 14 Mar 2010