Chicken Vindaaloo Recipe

Name: Chicken Vindaaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g boneless chicken, cut into pieces; 240 g tomato puree; 150 g sliced potatoes; 2 teaspoons whole cumin seeds; 1 teaspoon black peppercorns; 1 teaspoon cardamom seed; 3 cinnamon sticks; 1 ½ teaspoons black mustard seeds; 1 teaspoon fenugreek seeds; 5 tablespoons vinegar; 1 teaspoon salt; 1 teaspoon cayenne pepper; 1 teaspoon light brown sugar; 10 tablespoons vegetable oil; 2 large onions, cut into half rings; 6 tablespoons water; 8 -10 garlic cloves, coarsely chopped; 1 tablespoon coriander powder; ½ teaspoon turmeric powder

Servings: persons

500 g boneless chicken, cut into pieces
240 g tomato puree
150 g sliced potatoes
2 teaspoons whole cumin seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seed
3 cinnamon sticks
1 ½ teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon light brown sugar
10 tablespoons vegetable oil
2 large onions, cut into half rings
6 tablespoons water
8 -10 garlic cloves, coarsely chopped
1 tablespoon coriander powder
½ teaspoon turmeric powder

1
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.
2
In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar.
3
Set aside.
4
Heat oil in a pan over medium heat.
5
Fry onions, stirring frequently, until they are a rich, dark brown.
6
Remove onions and put them in a blender.
7
Add 3 tablespoons water to the onions and blend until you have a smooth paste.
8
Add this onion paste to the spices in the bowl.
9
This mixture is the vindaloo paste.
10
Put the ginger and garlic in a blender.
11
Add 3 tablespoons water and blend until you have a smooth paste.
12
Heat the remaining oil in a pan over medium heat.
13
When hot, add the ginger-garlic paste.
14
Stir until the paste browns slightly.
15
Add the coriander and turmeric.
16
Stir a few seconds.
17
Add the chicken, and brown lightly.
18
Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan.
19
Stir and bring to a slight boil.
20
Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender.

1102

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 500 g boneless chicken, cut into pieces, 240 g tomato puree, 150 g sliced potatoes, 2 teaspoons whole cumin seeds, and more.

Yes, Chicken Vindaaloo falls under the Meat & Poultry 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.

Chicken Vindaaloo

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