Chicken Vindaloo Curry (version 1) Recipe - Serves 4-6

Chicken Vindaloo Curry (version 1) Recipe

From 290 to 435 calories each serving (488 to 633 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium


2 teaspoons (10ml) whole cumin seeds
2 dried red chillis
8 black peppercorns
10 green cardamom pods, with shells discarded (you just want the seeds)
7.5cm (3 inches) stick of cinnamon
1 teaspoon (5ml) black mustard seeds
5 tablespoons (75ml) white vinegar
4 tablespoons (60ml) vegetable oil
4 medium onions, peeled and sliced
900g (2 lb) boneless and skinless chicken breast
2.5cm (1 inch) cube fresh ginger, peeled and grated
1 garlic clove, peeled and crushed
2 teaspoons (10ml) coriander powder
1 teaspoon (5ml) ground turmeric
3 cups (750ml) water


Grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon and black mustard seeds in a grinder
Put the ground spices in a medium sized bowl
Add the vinegar, mix well and set aside
Heat 2 tablespoons (30ml) of the oil in a large frying pan over a medium heat
Put in the onions. Stirring frequently, fry the onions till they turn brown and are crisp (between 18 and 25 minutes, depending on the heat level)
Remove the onions and puree them in a blender, adding a little water if necessary
Add this puree to the ground spices in the bowl and mix well
Remove any fat from the chicken and cut into bite-sized pieces
Make a paste out of the garlic, ginger and a tablespoon of water
Heat the remaining 2 tablespoons (30ml) of oil in the frying pan over a medium-high heat
Add the chicken chunks and brown them lightly on all sides (about 8 minutes)
Remove the chicken from the frying pan and set aside
In the same frying pan, add the ginger-garlic paste and stir-fry for 1 minute
Add the coriander and turmeric and stir-fry for 30 seconds
Add the chicken, puree paste and the 3 cups of water
Mix well
Bring to a boil
Reduce the heat, cover and simmer gently for an hour, until the chicken is tender, stirring now and again
Serve on basmati rice

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Recipe submitted on 4 January 2007

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