Chicken Vindaloo

Chicken Vindaloo

So I have a confession to make ... I have never actually enjoyed eating Vindaloos at Indian restaurants .. either the meat wasn't fresh or the taste was weird ...  but since I make a curry on a Sunday, and since I am also a food blogger, I decided to give vindaloo a good ... I read up on a LOT of recipes, and then came up across one that I thought might actually work
I was quite excited when I decided to make this dish and there was definitely a lot of anticipation as I waited for the meat to cook through just so that I can see if I like it or not ... I loved the flavors and my Indian husband thought it was pretty delish too :)
This one is for all you Vindaloo fans!

Beula Pandian Thomas


  1. 1 Chicken whole
  2. 1 Onion : chopped
  3. 1 tbsp Tomato paste :
  4. Oil
  5. to taste Salt
  6. Marinade :
  7. 1/2 cup Vinegar :
  8. Chile Dried Red :
  9. Cloves Garlic :
  10. 1/2 inch Ginger : piece
  11. 1 tsp Paprika powder:
  12. 1/4 tsp Cinnamon Powder:
  13. 1 // 2 tsps Cumin Powder:
  14. 1/2 tsp Mustard Dry :
  15. 1 tsp Sugar :


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    First mix all the ingredients mentioned under the marinade with 1/2 cup of Vinegar and let it soak for about 15mins. After which blend into a fine paste

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    After the chicken has been skinned, and prepped and washed, place the pieces in a nice large bowl, add the marinade, and toss well to evenly coat the chicken pieces. Place in the fridge and allow it to marinate for atleast 4hrs

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    Once the time has past, to some heated, add the marinated chicken and cook for about 5 mins. Next add the chopped onions, the tomato paste, and season with some salt. Mix everything really well, add 1/2 cup of water, reduce the flame to medium low, cover the pot with a lid, and let the chicken simmer on low for 20 mins until you can start to see the oil oozing out of the chicken

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    You might want to add some water or maybe you wouldn't have to. Keep an eye on the stove

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    Once done, serve it some hot white rice

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