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  • Writer's pictureRosy Pereira

Chicken vindaloo

Chicken Vindaloo is a quick, easy and a no oil dish.If you are a spice lover then this fiery curry is for you as it has flavour,heat and pure satisfaction.Vindaloo is a Goan curry dish it is based on a Portuguese dish vinha d'alhos. It is known globally in British Indian form as a staple of curry house and is on Indian restaurant menus, often regarded as a feiry,spicy dish. The traditional recipe uses pork but alternate versions can be prepared.


👉750 gms chicken on bones

👉2 large finely chopped onions

👉2 tbsp of Tamarind pulp

👉small piece of jaggery(optiona)

👉salt to taste

Grind to paste:

👉10 Kashmiri chillies

👉1/2 tsp black pepper corns

👉1/2 tsp cumin seeds

👉1/4 tsp fenugreek seeds

👉1 ''ginger

👉5 cloves of garlic


👉5 cloves

👉1/2 tsp turmeric powder

👉3 tbsps of malt vinegar

👉1/2 cup water


👉Take a blender and grind the above mentioned ingredients which says grind to paste.

👉Wash the chicken under running water twice apply salt and marinate with the ground masala paste, when done set it aside for 1/2 hour.

👉Heat up a pot add the marinated chicken and chopped onion fry it on a high flame combining everything together.

👉As you get a nice aroma and the chicken is coated lower down the heat add in a cup of water and 2 tbsps of tamarind pulp add salt to taste and a piece of jaggery, cover it and let it cook for 15 mins till the chicken is tender and it has absorbed the gravy.

👉The delicious chicken vindaloo is ready to serve.

👉You can have it with pao, rice,roti, paratha or naan or with whatever you prefer

👉I had made veg pulao so my son took the chicken vindaloo over the pulao.

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