Chicken vindaloo


Chicken    –  1 kg

Tomato  chopped   – 1 no

Onion chopped      – 2 no

Coconut oil      – 1/4 cup

Salt to taste

Curry leaves

To grind

Onion      – 1 nos

Garlic        – 1 pod

Ginger        – 1 piece

Mustard seeds crushed – 1 tsp

Turmeric powder – 1/2 tsp

Kashmiri chillli powder – 2 tbsp

Cumin seed powder -1 1/2 tsp

Vinegar       –  4 – 5 tsp

Cinnamon     – 1 inch piece

Cloves          – 5 nos

Fennel seeds   – 1 tsp

Cardamom       – 2 nos


Clean and cut chicken in to small pieces. Grind( Above to grind items) into a smooth paste. Marinate the chicken pieces with ground paste and salt for about 3-4 hours.

Heat oil in a kadai, saute onion till light brown. Add tomato, when tomato is half cooked, add marinated chicken and saute well. Add 1/4 cup of boiling water. Close the lid and allow it to cook. Stir in between. When chicken is cooked and coated with the gravy, sprinkle 1 pinch of sugar, and switch off the stove. Serve chicken vindaloo with rice, rotis, sannas, etc.

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