Recipe for Chicken Vindaloo

Curry is one of my favorite dishes to cook, although I must admit that my husband can cook a better curry than me now. Here is a recipe we use when cooking Chicken Vindaloo. Depending on what spices we have in the cupboard, we tend to adapt the recipe when necessary. The dish doesn’t take too long to prepare and beautiful aromas fill the kitchen when cooking this meal.

First the marinade.

I teaspoon crushed coriander seeds
1 teaspoon cumin seeds
1 teaspoon chili powder
Good pinch of ground turmeric
3 cloves of garlic chopped (you can add more or less depending on your own taste)
1 teaspoon of grated ginger
1 teaspoon of salt (sea salt if possible)
1 tablespoon of tomato puree
Half a cup of malt vinegar
1 teaspoon of sweet paprika
300ml/10fl oz of water

Other ingredients

500gm of skinless, boneless chicken breasts
1 tablespoon of olive oil or vegetable oil
1 onion sliced
1 large potato (cubed)
2 Green Thai Chillies
6 Fresh Curry leaves(these are optional but I do find they give a subtle flavour)

Before you start cooking you have to make the marinade. In a large baking dish, any sort will do, put together all the ingredients for the marinade. Stir so they all blend together. Add the cubed chicken and make sure it has been tossed in the marinade so that the pieces are covered. Place in the fridge for about 20 – 30 minutes.

Prepare a wok by heating the oil to medium heat. Fry the onion and curry leaves (or paste and powder). Fry until onions are soft usually for only about a minute. Reduce heat and then add chicken and marinade. Fry for 2 minutes then add the potato. Cover the wok and simmer for about 10 minutes or until potato is cooked and chicken is tender. Remove from heat and stir in the chilies.

This amount serves 4 and it can be served with basmati rice or Nan bread.

You will find that it is quite hot but delicious. Enjoy!


  1. Vindaloo
  2. Chicken Vindaloo Recipe –

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