Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, skinned, washed and cut up; 2 onions; 2 tomatoes; 2 cinnamon sticks (2 inches each); 6 cloves; 4 cardamoms; 1 teaspoon cayenne pepper (or to taste); 1/3 teaspoon turmeric; 3/4 teaspoon cumin; 1/2 teaspoon allspice; 1 1/2 tablespoons ginger-garlic paste (see my recipe for this); salt, to taste; 2 tablespoons chopped green coriander (cilantro); 1 tablespoon pataks vindaloo curry paste; 2 tablespoons oil (for frying)

Servings: persons

1 whole chicken, skinned, washed and cut up
2 onions
2 tomatoes
2 cinnamon sticks (2 inches each)
6 cloves
4 cardamoms
1 teaspoon cayenne pepper (or to taste)
1/3 teaspoon turmeric
3/4 teaspoon cumin
1/2 teaspoon allspice
1 1/2 tablespoons ginger-garlic paste (see my recipe for this)
salt, to taste
2 tablespoons chopped green coriander (cilantro)
1 tablespoon pataks vindaloo curry paste
2 tablespoons oil (for frying)

1
Heat oil.
2
Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
3
In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
4
Add it to the onions.
5
Fry for about 3 minutes.
6
Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
7
Cook for about 2 minutes and add chicken and a cup of water.
8
Cover and cook, stirring occasionally until done.
9
When it's almost done, add green coriander.
10
Cook until done.

274

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 whole chicken, skinned, washed and cut up, 2 onions, 2 tomatoes, 2 cinnamon sticks (2 inches each), 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