Chicken Vindaloo

admin, June 20, 2014


Serving size: 6



  1. 600 g (20 oz) chicken breasts, cubed
  2. 2 onions, chopped
  3. 2 large potatoes, peeled and cut into cubes
  4. 3 tomatoes, chopped
  5. 2 tbsp ghee or vegetable oil
  6. 1 toilet roll in the freezer for the morning after


Vindaloo Paste


  1. 2 tsp black mustard seeds
  2. 1 tsp fenugreek seeds
  3. 1 tsp black peppercorns
  4. 4 bay leaves
  5. 2 tsp salt
  6. 2 tsp coriander powder
  7. 1 tsp cumin powder
  8. 1 tsp hot chilli powder
  9. 1 tsp of the seeds from green cardamoms
  10. 4 green chillis, chopped
  11. 2 tbsp garlic & ginger paste
  12. ½ tsp cinnamon powder
  13. ½ tsp clove powder
  14. ½ tsp turmeric
  15. ~4 tbsp white vinegar




  1. Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves to a fine powder. Combine with the remaining vindaloo paste ingredients and grind. Add sufficient white vinegar to make a thick paste… of FIRE!!!!
  2. Mix the Paste of Fire with the chicken and leave to marinate overnight.
  3. Heat the ghee in a pan and fry the onions for 5-10 minutes until golden. Remove with a slotted spoon and put to one side.
  4. Add the chicken and its marinade into the pan and stir-fry for 5 minutes to seal the meat. Beware of radiation burns.
  5. Add in the tomatoes, the cooked onions and 150 ml (5 fl oz) water. Cover and simmer for 30 minutes. Remove the lid for the last 10 minutes of cooking.
  6. Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drain.
  7. Add the potatoes to the cooked vindaloo and serve.




  1. Unfortunately many restaurants will create a “vindaloo” by taking a basic masala gravy and adding in lots of chilli powder. A lot of the spiciness in this dish comes from the cloves as well as the chillis.
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