Chicken Vindaloo (version #3)

Chicken Vindaloo (version #3)

A very hot and sour Indian chicken dish. Also works well with pork or lamb. Serves 2-3. This is a refined version of the two recipes published previously on this site, and I think I prefer it to the other two.

Step 1:

  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, chopped
  • 2 teaspoons hot red chili powder
  • 2 teaspoons turmeric
  • 1 teaspoon ground cardamom seeds
  • 4 cloves
  • 6 ground black peppercorns
  • 1 piece cassia bark
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon groud cumin seeds
  • juice of 1 large lemon

Put all these ingredients in a blender and whizz until you have a thick paste.

Step 2:

  • 350-400g boneless chicken breast, cut in cubes
  • 4 potatoes, skinned and cut in thick slices
  • 6 tablespoons vegetable oil or ghee
  • 2 teaspoons brown mustard seeds
  • 2 peeled tomatoes
  • 450ml water
  • salt to taste

Heat the oil in a large frying pan or wok. Add the meat and fry until lightly browned on all sides. Remove from the pan with a slotted spoon and put aside.

Put the mustard seeds in the oil. When they begin to pop, add the spice paste from the blender. Reduce the heat and fry briefly for a couple of minutes. Then add the water.

Whizz the tomatoes in the blender until very smooth and put them in the pan. Bring everything to boil. Add the potatoes and the chicken meat and cook with the lid on for 20 minutes, stirring occasionally.

Serve with rice.



excellent! just finished eating - many thanks for this wonderful recepe. against my usual habit, I tried to stick 100% to the directions.
however, I would like to make some minor suggestions:
1) I added 1/2 teaspoon of salt - actually, I think this should go into the paste at the beginning
2) I found a tablespoon of sugar to make the dish even "rounder".
3) two tablespoons of chili powder are fine if one likes his or her vindaloo rather mild. for those who can handle a little spicier, I suggest taking 3 - 4 teaspoons.

Hm... seems I forgot to list the salt among the ingredients -- this has now been corrected. I usually add it after pouring in the water. The amount of chili powder depends on which kind you are using. I use TRS's "extra hot" brand, and 2-3 teaspoon of that are usually sufficient, but of course you can add as much as you like.

that´s the same chili powder I have been using. mind you, it has been in that tin for a while now, so it may have lost some of its strength...either that, or I have sucessfully managed to kill my tastebuds.

Mine is still fairly fresh. Mind you, I find the effect of this particular brand non-cumulative, i.e. while two teaspoons make it twice as hot as just one, three and four teaspoons add only minor increments. Or my tastebuds are warped.

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