- Meat and poultry
- Chicken curry
- Chicken vindaloo
A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.
91 people made this
- 2 tsp whole cumin seeds
- 1 tsp black peppercorns
- 1 tsp cardamom seeds or 1 tsp curry powder
- 1 cinnamon stick
- 1 1/2 tsp black mustard seeds
- 1 tsp whole fenugreek seeds
- 5 tablespoons white wine vinegar
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp light brown soft sugar
- 10 tablespoons vegetable oil
- 2 large onions, sliced in half and cut into half rings
- 6 tablespoons water
- good knob of fresh root ginger, peeled and coarsely chopped
- 2 cloves garlic
- 1 tablespoon ground coriander
- 1/2 tsp ground turmeric
- 800g chicken breasts, cut into pieces
- 250ml passata
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Grind cumin seeds, black pepper, cardamom seeds/curry powder, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder or mortar and pestle.
- In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
- Heat oil in large frying pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. (Do not undercook the onions, this is important for colour reasons.)
- Remove onions with a slotted spoon and puree them in a food processor or blender.
- Return onions to pan but turn off the heat. Add 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add the spices and mix in well. This mixture is the vindaloo paste.
- Now, put the ginger and garlic in a blender. Add 1 tablespoon water (or more) and blend until you have a smooth paste.
- Heat the remaining oil in a wide saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir for a few seconds.
- Add the chicken, a little at a time, and brown lightly.
- Stir in the vindaloo paste and tomato passata. Stir and bring to a gentle boil.
- Cover the saucepan, reduce heat to low, and simmer for about 45 minutes to an hour, or until chicken is cooked. Serve over rice.
Reviews & ratingsAverage global rating:(10)
Reviews in English (12)
I've made this and although it's quite tasty it definitely is NOT a vindaloo. So if you're after a hot curry, this recipe as it stands doesn't deliver!-22 Jan 2010
I want to make this for a party we are having in a few weeks so I did a trial run. I left out the mustard seed and fenugreek seeds (but I'll try and find them and use them next time). Spice level was pretty good but I think I'll experiment somemore. Blending everything made it a smooth consistency.-09 Sep 2008
Debate on the oil, 2 tablespoons for the onions, 5 for the chicken use at least 5 cloves of garlic and add 6 or more finger chillies to the garlic/ ginger blend, otherwise a great curry......-04 Apr 2013