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Goan Chicken Vindaloo

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  Corn oil 4 Tablespoon
  Green cardamoms 4
  Cinnamon stick 1
  Black peppercorns 6
  Whole cloves 4
  Onions 2 , chopped
  Skinless boneless chicken 1 Pound, cut into 1 inch cubes (500 Gram)
  Water 3⁄4 Pint (450 Milliliter)
  Fresh green chilies 3 , chopped
  Tomatoes 2 , quartered
  Potatoes 2 , thickly sliced
For spice paste
  Tomato puree 2 Tablespoon
  Ginger puree 1 1⁄2 Teaspoon (Pulp)
  Garlic puree 1 1⁄2 Teaspoon (Pulp)
  Chili powder 1 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Malt vinegar 3 Tablespoon

1. First make the spice paste, mix together all the ingredients for the paste in a medium bowl and set aside.
2. Heat the oil with the cardamoms, cinnamon, peppercorns and cloves in a medium haandi or saucepan for about 30 seconds. Add the onions and fry until golden brown. Pour in the spice mixture, reduce the heat to medium low and cook for 1-2 minutes, stirring constantly so that the mixture does not burn at the bottom.
3. Add the chicken cubes and stir-fry for 3-4 minutes.
4. Pour in the water, green chillies, tomatoes, and potatoes. Lower the heat and simmer for 12-15 minutes until the chicken and potatoes are tender. Serve hot with rice.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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Your rating: None
Average: 4.6 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1696 Calories from Fat 702

% Daily Value*

Total Fat 79 g122%

Saturated Fat 9.2 g45.9%

Trans Fat 0.2 g

Cholesterol 317.5 mg105.8%

Sodium 2473.8 mg103.1%

Total Carbohydrates 145 g48.3%

Dietary Fiber 27.7 g110.6%

Sugars 36.3 g

Protein 115 g229.5%

Vitamin A 153.5% Vitamin C 381.1%

Calcium 34.9% Iron 86%

*Based on a 2000 Calorie diet

Goan Chicken Vindaloo Recipe