Category: Chicken
Rating: 4.23
Servings: serve


2 teaspoon cumin seeds, whole
1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered

Directions: How to Cook Chicken Vindaloo

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.


* Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.

* Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

: Difficulty: moderate. : Time: 30 minutes preparation, 2 to 3 hours cooking. : Precision: approximate measurement OK.

: Jim Mattson : University of California at San Diego, La Jolla, Calif., USA :

: Copyright (C) 1986 USENET Community Trust

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Malai Chicken
Chicken Makhani (Butter Chicken)
Samoosas Chicken Filling
Tandoori Chicken
Chicken Curry Crepes Circa 1983

Recent comments and reviews for this recipe:

Russell P writes:


Halved the recipe and it came out perfectly.

Posted on 11 Dec 2007, 07:53 ET

Tony Mitchell writes:

cooked the recipe - fantastic. cooked using the proportions as specified i found it to be v.delicate and flavoursome.

however i prefer my curries rich and spicy so i doubled all the spices and 30% more tomato. for me that is perfect.

garnish with a fresh corriander and chilli. i used the purple tiger chilli variety with indian cooking.

thanks for the recipe. its is excellent.


Posted on 05 Jul 2008, 04:08 ET

CHEF Arun Dindigal writes:

Looks like a great receipe i used more chilli,, it was good

Posted on 15 May 2009, 19:40 ET

Gary Davies writes:

I m and plenty of fresh corrianderore or less stuck to the recipe,(especially the spice grinding)cooked a half of the listed ingredients and it was very good. I did add some chopped chillies towards the end

Posted on 20 Jul 2009, 13:20 ET

Dean Preece writes:

Very good recipe but i found i had to keep adding water, about half a pint in total, to thin the spice/onion mix, and used 4 tsp of chilli powder to get it to the level of heat i consider to be vindaloo.

Posted on 16 Aug 2009, 06:00 ET

Lisa writes:

Excellent. I used chicken breasts. I couldn't find black mustard seeds so some powder. Not sure what the difference would be. Otherwise, would definitely recommend and be sure and cook those onions until brown!!

Posted on 17 Aug 2009, 09:24 ET

Stephen writes:

Very good recipe. We made this last week. I also had to keep adding water to the onion mix to get the paste to turn out. Also, it took a good 45 minutes for the onions to turn dark brown, just as a word of caution. Next time I make it I'll probably add a little less ginger and cardamon and a little more of the hot spices, since we like it spicier. As written this recipe is "American hot" but not quite "Indian hot". Enjoyed the leftovers too!

Posted on 20 Aug 2009, 11:16 ET

rich writes:

awesome came out better than most restaurants I had....thank you

Posted on 01 Nov 2009, 00:38 ET

Platformconvert writes:

This was great! I loved it. I used Tony's advice above and worked really well.

Posted on 13 Dec 2009, 09:26 ET

tahir writes:


Posted on 04 Jan 2010, 16:27 ET

cindi writes:

it is cooking now smells great, i added some extra chili powder as we like it pretty hot

Posted on 26 Apr 2010, 14:33 ET

CurryCritic writes:

Dumb question: Do I use green or black cardamom?

Posted on 27 Jun 2010, 22:23 ET

Babaji in BC writes:

Overall pretty good and easy. Used fresh cayenne chillies instead of powder. And a lot more than called for to crank up the heat.

Posted on 23 Sep 2010, 19:50 ET

pam writes:

RE: dumb question

The cardamom comes in green pods. The black seeds are found inside. You can break open the pods and extract the seeds, or buy the black cardamom seeds.

Posted on 25 Oct 2010, 14:39 ET

David writes:


The green ones (usual in supermarket) and the black ones (rather bigger) are from different genera(plant types). Both can be used. However, the black ones have a rather smokey taste (used in garam masala and chats. Green ones are also used in desert cookery. Seeds within both are blackish

Posted on 08 Nov 2010, 08:30 ET

Ken writes:

I got this cookin on the stove right now. I doubled it, and added more cayenne, basically the what the recipe called for plus another half the recipe recommendation. Also used a little less ginger. It smells AWESOME!! I can't wait to try it!

Posted on 23 Jan 2011, 19:21 ET

Laura writes:

This is delicious. A bit labour intensive so not for a weeknight. Every one loves this.

Posted on 10 Feb 2011, 09:01 ET

Omar writes:

Excellent recipe. I made it exactly as recipe instructs. Next time I will increase the cayenne pepper because I like a little more heat. This recipe will become part of my repertoire.

Posted on 22 Sep 2014, 15:15 ET

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