Chicken Vindaloo

This recipe serves four

Vindaloo is traditionally one of the hottest curries. For milder versions, use fewer chillies.


  • 2lb boned chicken
  • 2 onions
  • 4 tablespoons vegetable oil
  • 6 garlic cloves
  • 1 inch fresh root ginger
  • 2 level tablespoons cumin seeds
  • 2 level tablespoons coriander seeds
  • 2 level tablespoons fenugreek seeds
  • 2 level tablespoons black peppercorns
  • 1 level tablespoon ground turmeric
  • 2 level tablespoons sugar
  • Half level tablespoon salt
  • 4 level tablespoons red or white wine vinegar
  • 8 green cardamoms
  • 1 cinnamon stick
  • 6 dried hot red chillies
  • 2 level tablespoons tomato paste


  • Remove any skin from the chicken and cube
  • Chop the onions. Heat half the oil in a frying pan. Add the onions and cook over a fairly high heat until golden brown, stirring all the time. Remove from the pan and drain on kitchen paper
  • Make the vindaloo paste: put the peeled garlic and ginger in a blender with the onions, cumin seeds, corriander seeds, fenugreek seeds, peppercorns, ground tumeric, sugar, salt, and vinegar. Process until smooth, then stir in the cardamoms, cinnamon stick and hot red chillies.
  • Heat the remaining oil in a wok. Cook the chicken until it's sealed on all sides. Add the vindaloo paste and stir so that the chicken is coated on all sides. Cook over a high heat for about five minutes, stirring occasionally.
  • Add the tomato paste and half a pint of water. Bring to the boil then lower the heat, cover and simmer gently for around 45 minutes, or until the chicken is tender. Check from time to time to ensure the sauce hasn't completely evaporated. if it looks to dry, add some more water. If the chicken is cooked and the sauce is too thin, cook it over a high heat for a few minutes to boil off some of the liquid.

Published, 02 March 2003
Last updated 23 December 2006 23:00