Chicken and Shrimp Vindaloo Recipe

Name: Chicken and Shrimp Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 large onions finely sliced; 7 whole dried red chiles; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons paprika; 10 whole black peppercorns; 1 inch cinnamon sticks; 6 whole cardamom seeds green; 2 teaspoons mustard seeds; 3 whole cloves; 1 inch ginger root fresh, peeled and chopped; 10 each garlic cloves papers removed; 1 teaspoon kosher salt; 6 tablespoons white wine vinegar; 2 tablespoons tomato paste; 1 pound chicken breasts boneless, skinless, cut into strips; 1 pound shrimp large, peeled and deveined, tails removed

Servings: persons

4 tablespoons vegetable oil
1 large onions finely sliced
7 whole dried red chiles
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons paprika
10 whole black peppercorns
1 inch cinnamon sticks
6 whole cardamom seeds green
2 teaspoons mustard seeds
3 whole cloves
1 inch ginger root fresh, peeled and chopped
10 each garlic cloves papers removed
1 teaspoon kosher salt
6 tablespoons white wine vinegar
2 tablespoons tomato paste
1 pound chicken breasts boneless, skinless, cut into strips
1 pound shrimp large, peeled and deveined, tails removed

1
In dry, non-stick skillet over medium-low heat, toast all the spices, except the kosher salt, for about 3 to 5 minutes to bring out their flavors; set aside to cool.
2
Heat half the vegetable oil in a large skillet, add onion and saute over medium heat until just turning brown.
3
Remove onion and place in food processor.
4
Add the chiles to the processor with the toasted spices, garlic cloves, salt, vinegar, tomato paste and about 4 to 5 Tbs.
5
water.
6
Work until completely smooth.
7
Heat the remaining vegetable oil in the same large skillet; add the chicken strips and saute over medium heat until lightly browned, about 5 minutes.
8
Add the onion and spice mixture and cook for a few minutes over medium-high heat, stirring constantly to prevent sticking.
9
Turn down heat to low; cover and cook very gently for about 20 minutes or until chicken is very tender.
10
Add a bit more water if sauce reduces too much.
11
Uncover and add the shrimp; cook over medium-low heat for 2 minutes.
12
Cover, reduce heat to low and cook an additional 3 minutes or until the shrimp are just cooked through.
13
Serve hot over basmati or jasmine rice with mint chutney and warm nan on the side, if desired.

997

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 large onions finely sliced, 7 whole dried red chiles, 2 teaspoons cumin seeds, and more.

Yes, Chicken and Shrimp Vindaloo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Shrimp Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions