Chicken Vindaloo
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
342 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chicken Vindaloo
Description
Vindaloo paste is made by blending dried Kashmiri chilies, cloves, peppercorns, cumin seeds, garlic, and ginger into a smooth paste. The cooking starts by sautéing onions until lightly browned, then adding tomatoes to soften. Ground spices like turmeric, chili powder, cumin, crushed chili, and tomato puree are cooked in with salt to form the curry base.
Chicken pieces are added and cooked briefly before mixing in the vindaloo paste and water to create a flavorful sauce. The dish simmers covered for twenty minutes allowing the chicken to absorb the spice and vinegar flavors. Finally, fresh coriander is sprinkled on top before serving.
Vindaloo is traditionally served with steamed rice or warm naan bread, making a complete meal with a balance of spicy, tangy, and savory components. The vinegar and spice paste characterize the dish's distinctive punch.
Ingredients
Vindaloo Paste
- 8-10 kashmiri chili Dried, whole
- 5 cloves Laung
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 5 cloves garlic
- 1 inch ginger
Curry
- 600 g chicken Whole chicken
- 50 ml neutral cooking oil generic cooking oil
- 1 Large onion
- 2 tomato
- 2 tbsp vinegar
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp crushed chili
- 1 tbsp tomato puree
- 1 handful Coriander Fresh
Instructions
- Add the ingredients for the marinade into a blender with 100ml water and blend to make a smooth paste, set aside.
- In a large pan, add the oil over medium heat.
- When the oil is hot, add the onion and cook for 4-5 minutes until lightly browned.
- Add the tomatoes and cook for 3-4 minutes until softened.
- Add the salt, turmeric, chilli powder, cumin powder, and chilli flakes and cook for 2-3 minutes.
- Add the chicken pieces and cook for 4-5 minutes, stir frequently.
- Once the chicken has changed colour, add the vindaloo paste and 200ml water and mix well.
- Cover and cook on medium heat for 20 minutes, stirring occasionally.
- Garnish with finely chopped coriander.
- Serve with homemade rice or naan bread and enjoy!
Notes
- Nutritional information is provided as a courtesy but should not be considered definitive.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 666mg | 28% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1874IU | 37% |
| Vitamin C | 144mg | 160% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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