Sheree's Indian Vindaloo using Chicken Recipe

Name: Sheree's Indian Vindaloo using Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 peppercorns... more or less according to spice; 4 geen cardamom pods; 6 clove; 1 tsp cumin seeds; 1 tsp brown mustard seeds; 1 tsp ground ginger; 6 clove garlic; 1 onion, chopped; 1/2 tsp tumeric; 1/4 tsp chili powder; 1/2 tsp cinnamon; 1 dried red chili... i use 2 dashes of red pepper flakes; 2 tbsp white vinegar; 2 lb meat... pork, chicken, goat, lamb; 1 tsp tomato paste; 1 tbsp brown sugar; 1 1/2 tsp salt; 1 large potato in bite size pieces . i peel and cut up potato that day... so it doesnt turn brown..

Servings: persons

10 peppercorns... more or less according to spice
4 geen cardamom pods
6 clove
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp ground ginger
6 clove garlic
1 onion, chopped
1/2 tsp tumeric
1/4 tsp chili powder
1/2 tsp cinnamon
1 dried red chili... i use 2 dashes of red pepper flakes
2 tbsp white vinegar
2 lb meat... pork, chicken, goat, lamb
1 tsp tomato paste
1 tbsp brown sugar
1 1/2 tsp salt
1 large potato in bite size pieces . i peel and cut up potato that day... so it doesnt turn brown..

1
**** I LOVE INDIAN FOOD...over the years I learned to get my spices together before I even start.... usual Indian food it cooked fast like Asian food ... to release oils in the spices...
2
put the first 5 items in a bowl.. pour into a hot skillet..... in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool....
3
**** this is to release the flavors and oils
4
add the remainder of the spices and the roasted seeds... in a food processor
5
blend until there is a paste....
6
cut up meat into bite size pieces .... pour paste onto meat and cover... put cut up meat in a Rubbermaid container with lid... can also use large bowl and Saran wrap.
7
it can sit refrigerated overnight...
8
the morning that you plan on cooking Peel and dice a potato (aloo)... stir fry oil until the start getting tender.....
9
take potato out of skillet.... put more oil in skillet for frying the meat...
10
i let the meat sit overnight in fridge...may need to.add more oil in skillet and fry until meat is browned... add 2 cups very hot water.
11
bring mixture to a boil and turn down to simmer....
12
add salt and brown sugar (I like sweet to balance the tomato taste of the paste)
13
simmer for 20-30 minutes until thick.. meat should be very tender.
14
can b served over basmati rice..
15
*** keep an eye on this if it seems to be getting dry add 1/2 cup of water..... do not add cream as there is vinegar in this dish and it may seperate...

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 10 peppercorns... more or less according to spice, 4 geen cardamom pods, 6 clove, 1 tsp cumin seeds, and more.

Yes, Sheree's Indian Vindaloo using Chicken 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.

That's it — enjoy your meal!

Sheree's Indian Vindaloo using Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions