Chicken Vindaloo Curry (version 2) Recipe - Serves 4-6

Chicken Vindaloo Curry (version 2) Recipe

From 461 to 692 calories each serving (659 to 890 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium to Hot


1 large potato, peeled and cut into 1cm (1/2 inch) cubes
1/2 teaspoon (2.5ml) chilli powder
6 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger, peeled and grated
1 teaspoon (5ml) cumin seeds
4 tablespoons (60ml) white vinegar
3 tablespoons (45ml) cooking oil
2 large onions, peeled and thinly sliced
1.5KG (3 lbs 4 oz) skinless chicken thighs
2.5cm (1 inch) cinnamon stick
3 fresh green chillies, finely chopped
1 teaspoon (5ml) salt


Parboil the potato by boiling a saucepan of water, adding the potato and boiling for 5 minutes before draining and setting aside the potato
Put the chilli powder, garlic, ginger, cumin seeds and first 2 tablespoons of vinegar into a small bowl, mix well and set aside
Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the onions, and saute until they become lightly browned (15-25 minutes), turning often
Add the spice and vinegar mixture that you made earlier, mix well and saute for 5 minutes, turning often
Add the chicken, the second 2 tablespoons of vinegar, cinnamon stick, fresh green chillies and salt, mix well and cook for 10 minutes, stirring often
Add 1 cup (250ml or 9 fl oz) boiling water and the parboiled potato, mix well, bring to the boil, adjust the heat to maintain a gentle boil, cover and cook until both the chicken and potato are cooked (15-20 minutes)
Serve hot on rice

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Recipe submitted on 21 July 2016

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