Chicken Vindaloo Recipe

Chicken Vindaloo Recipe
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Just like its name, the Chicken Vindaloo is quite different from most Indian non-vegetarian delicacies. A bit of Jaggery and coconut vinegar makes this dish much unconventional and exotic when compared to the rest.
Chicken Vindaloo Recipe
Difficulty Easy
Rating 6.3 / 10 (4 votes)
Recipe Type Non Veg.
  • 3 Large Onions (chopped)
  • 3 Chicken Breast Fillets (cleaned)
  • 1- ½ cup Tomatoes (chopped)
  • 2 tbsp Coconut Vinegar
  • 2-inch Ginger (chopped)
  • 3 pods Garlic (chopped)
  • 1 tbsp Tamarind Paste
  • 1 tbsp Garam Masala
  • 1 tsp Turmeric Powder
  • 10-12 Kashmiri Chilies
  • 2 tbsp Vegetable Oil
  • Palm Jaggery
How to make Chicken Vindaloo:
  • Make a smooth paste of garlic and ginger by adding coconut vinegar. Set it aside.
  • Now grind the poppy seeds and chilies separately in a grinder. Mix it with garam masala, ginger-garlic paste and tamarind puree. Blend well to form a thick paste.
  • Heat 1 tbsp of oil in a pan over medium flame, add onions and fry till they turn dark brown.
  • Add spice paste, some oil and fry onions for another 5 minutes.
  • Add chicken and a little turmeric powder to onions. Sauté the dish for 5 minutes.
  • Add some water and bring the dish to boil. Now add salt and jaggery, and stir well.
  • Cover the pan with a lid and keep it on a low flame for at least 30-40 min, till the chicken is cooked.
  • Chicken Vindaloo is ready to savor. Serve hot with steamed basmati rice and raita.