Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken, cut up; 2 teaspoons turmeric powder; 5 dried red chilies; 1 1/2 teaspoons black pepper; 1/4 teaspoon dry mustard; 1/4 teaspoon cumin seed; 4 cloves; 1 stick cinnamon; 2 cardamom seeds; 2 teaspoons ginger, thinly sliced; 2 teaspoons garlic, diced; 10 unsalted cashews, soaked to soften; 10 raisins; 2 tomatoes, peeled and diced; 3 onions, peeled and thinly sliced; 1 bunch cilantro leaf; 1 1/2 cups water

Servings: persons

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

1
Rub chicken with turmeric and set aside.
2
Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
3
Mix the masal with enough water to make a thick paste.
4
Grind the cashews and raisins to a paste.
5
In a wok, chow the onion until soft and browned.
6
Reduce heat.
7
Add the ginger and garlic, stir together until aroma is released.
8
Add the masala paste, stir until the oil separates out of the mixture.
9
Add the diced tomato, cook for about 2 minutes.
10
Add the chicken to the wok, toss to coat.
11
Add 1 1/2 cup of water, stir well, reduce heat further and cover.
12
Simmer until chicken is done and tender.
13
Stir in the cashew/raisin paste.
14
Remove from heat, garnish with cilantro leaves.

504

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 2 lbs chicken, cut up, 2 teaspoons turmeric powder, 5 dried red chilies, 1 1/2 teaspoons black pepper, and more.

Yes, Chicken Vindaloo 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 Vindaloo

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