Indian Chicken Vindaloo

Indian Chicken Vindaloo

Source : Marinade Marinate The Chicken In The Vindaloo Paste For 3 Hours Or Overnight Cook In A Wok Heat 4 Tbsp Of Cooking Oil Until Hot Saut The Onions An...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 11, 2025

Step:

  1. MARINADE: marinate the Chicken in the Vindaloo Paste for 3 hours or overnight.

  2. COOK: in a wok, heat 4 Tbsp of Cooking Oil until hot. Sauté the Onions and Fresh Ciriander stems until fragrant. Then add the Chicken with the entire Vindaloo Paste. Stir fry until until the Chicken is cooked all over.

  3. SAUCE: once the chicken is cooked, add in the Tomatoes, Water/Stock and Salt. Cover with a lid and cook until the saice thickens. Garnish with Fresh Coriander Leaves amd serve with rice or Indian flat bread.

Ingredients

  1. 500 g Chicken Meat (cut into bite size)
  2. 50 g Yellow Onion (diced)
  3. 300 g Tomatoes (finely diced)
  4. 15 g Fresh Coriander (roughly chopped, stems & leaves separated)
  5. 4 Tbsp Cooking Oil
  6. 1 cup Water/Stock
  7. as needed Salt to season
  8. [Vindaloo Paste] - process well in a blender
  9. 20 g Dried Chillies (deseed, rehydrate)
  10. 50 g Yellow Onions
  11. 30 g Garlic
  12. 30 g Ginger
  13. 20 g Turmeric Root
  14. 1/4 cup Malt Vinegar
  15. 2 tsp Coriander Seeds (or 1 tsp Powder)
  16. 2 tsp Cumin Seeds (or 1 tsp Powder)
  17. 1-2 tsp Paprika Powder
  18. 1 tsp Black Pepper Powder
  19. 1 pc Cinnamon Stick, grounded (or 1 tsp Powder)
  20. 1/2 tsp Cloves (or 2 pinches Powder)
  21. 1 tsp Salt
  22. 1 Tbsp Palm Sugar (or white sugar)
  23. Juice from 1/2 Lemon (optional)

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