Chicken Vindaloo

Recipe by
Total Time:
1 hour 30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • Chicken - 1 Kg
  • Marinade:
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 2 tsp
  • Turmeric powder - 1 tsp
  • Dry red chillies - 10
  • Coconut grated fresh - 1/3 cup
  • Fresh ginger-garlic paste - 1 tbsp
  • Oil - 5 tbsp
  • Cinnamon - 1 inch
  • Cloves - 6
  • Onions - 1 cup
  • Red paprika - 1 tbsp
  • Jaggery - 1/2 tsp
  • Water - 1 cup
  • Juice - 1 lemon
  • Salt as per taste

How to Make Chicken Vindaloo

  • Clean, wash and cut the chicken into medium sized pieces.
  • Prick the chicken with fork on all sides.
  • Combine coriander, cumin, mustard, coconut and red chillies and grind to a fine powder.
  • Add turmeric, lime juice and half of the ginger-garlic paste and mix.
  • Then add the chicken, coat each piece well, cover and marinate for 1 hour.
  • Heat oil in a pan or kadai over medium-high flame.
  • Add cloves, cinnamon and onions and fry until light brown.
  • Then add ginger-garlic paste and stir for a second.
  • Add the marinated chicken, reserving the liquid.
  • Cook until the pieces are well seared.
  • Add paprika, jaggery, salt and reserved liquid and bring the contents to boil.
  • Cook until chicken pieces become tender.
  • Serve with plain or ghee rice, pulav, steamed idiappam (Indian rice noodles), naans or parathas.

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