Chicken Vindaloo
Savour the vibrant and fiery flavours of our chicken vindaloo recipe, an authentic Indian dish with a tantalizing spice blend. This recipe not only tickles your taste buds but also takes you on a culinary journey of its rich history.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8-10 Dried Kashmiri Chillies (whole)
- 5 Cloves
- 1 tsp Black Peppercorns
- 1 tsp Cumin Seeds
- 5 cloves Garlic
- 1 inch Ginger
- 600 g Chicken (whole)
- 50 ml Oil
- 1 Large Onion
- 2 Tomatoes
- 2 tbsp Vinegar
- 1 tsp Salt (adjust to taste )
- 1 tsp Chilli Powder (adjust to taste )
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Chillies (crushed)
- 1 tbsp Tomato Puree
- 1 handful Coriander (fresh)
Instructions
- 1
Add the ingredients for the marinade into a blender with 100ml water and blend to make a smooth paste, set aside.
- 2
In a large pan, add the oil over medium heat.
- 3
When the oil is hot, add the onion and cook for 4-5 minutes until lightly browned.
- 4
Add the tomatoes and cook for 3-4 minutes until softened.
- 5
Add the salt, turmeric, chilli powder, cumin powder, and chilli flakes and cook for 2-3 minutes.
- 6
Add the chicken pieces and cook for 4-5 minutes, stir frequently.
- 7
Once the chicken has changed colour, add the vindaloo paste and 200ml water and mix well.
- 8
Cover and cook on medium heat for 20 minutes, stirring occasionally.
- 9
Garnish with finely chopped coriander.
- 10
Serve with homemade rice or naan bread and enjoy!