Ginger Chicken Vindaloo

    1 hour 30 minutes

    I like a milder vindaloo, but if you want you can easily add a few chillies. The balance of the spices is the important thing.

    24 people made this

    Serves: 4 

    • 2 teaspoons ground cumin
    • 1 teaspoon black peppercorns
    • 1 1/2 teaspoons black mustard seeds
    • 3 teaspoons fenugreek seeds
    • 1 teaspoon ground cardamon
    • 1 (10cm) cinnamon stick
    • 6 tablespoons white wine vinegar
    • 1 teaspoon salt
    • 1 teaspoon brown sugar
    • 1 1/2 teaspoons cayenne
    • 2 large onions
    • 3-5 tablespoons ghee or olive oil
    • 5 tablespoons water
    • 8 garlic cloves, peeled
    • large piece of ginger root, peeled and roughly chopped
    • 3 teaspoons ground coriander seeds
    • 1/2 teaspoon ground turmeric
    • 1 cup (250ml) tomato passata or puree
    • 750g chicken breasts, cubed
    • 2 medium potatoes
    • 1/2 bunch freshly chopped coriander

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. To make the vindaloo paste, first grind the cumin, peppercorns, mustard seeds, fenugreek leaves, cardamon and cinnamon together until they are a fine powder.
    2. Mix in the vinegar, salt, cayenne and brown sugar; set aside.
    3. Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
    4. Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
    5. Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth. Cook the garlic/ ginger paste in the reserved oil, stir until the paste browns.
    6. Add the coriander and turmeric and cook for a few minutes, stirring.
    7. Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour.
    8. Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.
    9. Cube the chicken and fry in a little olive oil until white. Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
    10. Serve with fresh coriander, basmati rice and naan bread.

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    Reviews in English (24)


    i found this quite nice. plenty of flavour and the perfect amount of spice. Was surprised that there was no chilli in this dish, just cayenne pepper, but it works well. Was quite time consuming to make though.  -  23 Feb 2012


    Great flavour. Be careful though when simmering the sauce - had to keep stirring/adding water to keep it from sticking. Also added a bit more vinegar and cayenne pepper towards the end to make sure it had the classic vindaloo flavour. Definitely making again  -  12 Feb 2011


    First off, 30 minutes to prepare and an hour to cook? No! Give yourself 3 hours for this. Second: As others have said, as the sauce simmers, add water, maybe a half a cup. Third: Do NOT overcook the potatoes. When you put them in the sauce, they need to be a little hard. Having said that, this is the BEST vindaloo recipe I have found. Well worth the effort and as close to Indian restaurant quality I have found. Delicious and oh so fantastically spicy! Thanks for sharing. A family in Kansas thanks you.  -  05 Apr 2013