Chicken Vindaloo

Chicken Vindaloo



  • ½ kg chicken
  • 2 large onions
  • 12-15 dried chillies
  • 5 garlic cloves
  • 2 tbsps ginger
  • Cinnamon stick
  • 6 cloves
  • ½ cup malt vinegar
  • 3 cups water




Begin by dicing the onions. Place it in the grinder with garlic, ginger, cinnamon, pepper corns, cloves, cumin seeds, turmeric, salt and dried red chillies.  Add a few tablespoons of vinegar in between pulses to achieve the consistency of a fine paste. Set aside.


For the curry, pour water in the pan. Add chicken and mix in the spice paste. Cover lid and let it simmer for 20 minutes. Turn off the flame but keep the cover for another 15 minutes to allow the chicken and spices to rest and the fat floats on top.

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