Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 2/3 cup malt vinegar; 1 1/2 teaspoons coriander seeds, crushed; 1 teaspoon cumin seed, crushed; 1 teaspoon red chili powder; 1/2 teaspoon turmeric; 3 garlic cloves, finely chopped; 1 teaspoon grated fresh ginger; 1 teaspoon salt; 1 1/2 teaspoons paprika; 1 tablespoon tomato paste; 1 pinch ground fenugreek; 1 1/4 cups water; Curry; 500 g boneless skinless chicken breasts, cut into 2 . 5cm dice; 1 tablespoon vegetable oil; 1 onion, sliced; 6 curry leaves; 1 large potato, peeled and cut into 2 . 5cm dice; 2 hot green chili peppers, seeded and finely chopped

Servings: persons

Marinade
2/3 cup malt vinegar
1 1/2 teaspoons coriander seeds, crushed
1 teaspoon cumin seed, crushed
1 teaspoon red chili powder
1/2 teaspoon turmeric
3 garlic cloves, finely chopped
1 teaspoon grated fresh ginger
1 teaspoon salt
1 1/2 teaspoons paprika
1 tablespoon tomato paste
1 pinch ground fenugreek
1 1/4 cups water
Curry
500 g boneless skinless chicken breasts, cut into 2 . 5cm dice
1 tablespoon vegetable oil
1 onion, sliced
6 curry leaves
1 large potato, peeled and cut into 2 . 5cm dice
2 hot green chili peppers, seeded and finely chopped

1
Marinade:.
2
In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
3
Curry:.
4
In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
5
Reduce the heat and add the chicken and marinade and fry for 2 minutes.
6
Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
7
remove from the heat and stir through the chilies. Serve over rice or with naan.

417

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 20 ingredients. The key ingredients include: Marinade, 2/3 cup malt vinegar, 1 1/2 teaspoons coriander seeds, crushed, 1 teaspoon cumin seed, crushed, 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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