Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 T Vindaloo seasoning; 5 T water; 5 T ghee or oil; 4 red potatoes, cubed; 1-1/2 lbs (.7 kg). chicken (or lamb, duck or pork), cubed; 1 large onion, minced; 3 cloves garlic, minced; 1 c water; 6 T vinegar; 1 tsp (5 ml) salt; 1 tsp (5 ml) (more or less) cayenne pepper if additonal heat is desired

Servings: persons

5 T Vindaloo seasoning
5 T water
5 T ghee or oil
4 red potatoes, cubed
1-1/2 lbs (.7 kg). chicken (or lamb, duck or pork), cubed
1 large onion, minced
3 cloves garlic, minced
1 c water
6 T vinegar
1 tsp (5 ml) salt
1 tsp (5 ml) (more or less) cayenne pepper if additonal heat is desired

1
Make a paste of Vindaloo seasoning and water (5 T each).
2
Heat ghee or oil in a large skillet.
3
Brown potatoes and remove from pan.
4
In same pan, brown chicken (or other meat) and remove.
5
Add onion to pan and brown.
6
Return chicken (or other meat) to pan and add Vindaloo paste and garlic.
7
Add water, vinegar and salt and cook 30 minutes.
8
Add potato and cook an additional 30 minutes.
9
Adjust seasoning; achieve desired heat level by adding additional cayenne.

1264

kcal

Calories

126

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 T Vindaloo seasoning, 5 T water, 5 T ghee or oil, 4 red potatoes, cubed, 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

How did you like this recipe?

Frequently Asked Questions