Chicken vindaloo

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This recipe needs advance preparation!
Chicken vindaloo
Chicken vindaloo
Served with rice and peas
Servings:Serves 4 to 6
Calories per serving:358
Ready in:13 hours 10 minutes
Prep. time:12 hours 10 minutes
Cook time:1 hour
Recipe author:Chef
First published:3rd November 2012
Cooked with a little water added
Chicken pieces marinading in a Lock and Lock box

Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai based East Indians also includes a variation of the dish. However, it is known globally in its Anglo Indian form as a staple of curry house menus. Make this one at home!


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  • 2 tablespoons of ghee or vegetable oil
  • 2 medium onions, peeled and chopped
  • 6 chicken pieces (legs or breast - skin removed)



  1. Make a paste with all of the marinade spices, brandy and vinegar
  2. Cut a few slashes right down to the bone in each piece to allow the marinade to penetrate.
  3. Put the marinade and the chicken pieces in a Lock and Lock-style box, fit the lid and shake like mad!
  4. Marinade overnight in a refrigerator
  5. Fry the onions in a tablespoon of ghee until brown
  6. Fry the meat for a few minutes with the onion
  7. Cover, lower the heat and cook gently for 35 to 40 minutes
  8. Add a little water or chicken stock if it starts to dry out.

Serving suggestions

Serve with plain boiled rice and a mint and onion raita.

Chef's notes

Recently made this with 3 large dried chile de árbol (powdered) and no chilli powder. It was warm and spicy with a bite, but not too hot.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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