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Classic Chicken Vindaloo with a Blend of Indian Spices

Richard.Blaine's picture
  White wine vinegar 1⁄2 Cup (8 tbs) (for the marinade)
  Onion confit 3 Tablespoon, prepared (for the marinade)
  Red chili 1 1⁄2 Tablespoon, flaked (for the marinade)
  Garlic 6 Clove (30 gm), peeled (for the marinade)
  Ginger 1 1⁄2 Tablespoon, roughly chopped (for the marinade)
  Lemon juice 1 Tablespoon, freshly squeezed (for the marinade)
  Garam masala 1 Tablespoon (for the curry powder)
  Paprika 1 Tablespoon (for the curry powder)
  Ground cloves 1 Teaspoon (for the curry powder)
  Cardamom powder 1 Teaspoon (for the curry powder)
  Ground cinnamon 1 Teaspoon (for the curry powder)
  Black peppercorn 1 Tablespoon, powdered (for the curry powder)
  Cumin powder 1 Tablespoon (for the curry powder)
  Coriander powder 1 Tablespoon (for the curry powder)
  Olive oil 2 Tablespoon (for the rice pilaf)
  Rice 2 Cup (32 tbs) (for the rice pilaf)
  Salt 1 Teaspoon (to taste, for the rice pilaf)
  Water 4 Cup (64 tbs) (for the rice pilaf)
  Chicken 2 Pound (for the curry)

1. In a medium sized sauce pan heat olive oil and drop in the rice.
2. Season with salt and pepper.
3. Fry for 5 minutes until the rice kernels are well coated and heated through.
4. Pour in the water and let it come to a boil.
5. Reduce the heat and let it simmer till the water reduces to just about the volume of rice.
6. Turn off the heat and cover with a lid and let it rest for about 15 minutes.

1. In a bowl pour in the white wine vinegar, lemon juice and add the garlic, ginger, red chili flakes and let it sit for 1 hour.
2. In the bowl of a food processor, put the above ingredients and the onion confit and blend to a paste.
3. In a large mixing bowl, throw in the chicken and the marinade and mix well to coat the pieces generously. Refrigerate for at least 4 hours.
4. In a bowl, drop the garam masala, paprika, clove, cinnamon, cardamom, cumin, coriander, black pepper powder and give it a mix and keep the curry mix ready.

5. Heat olive oil in a skillet and add the mustard seeds.
6. Let it splutter and drop the slivered onions.
7. Fry for about 3 minutes until the onions are browned.
8. Add the marinated chicken and give it a stir.
9. Let the chicken cook with the onions for 8 minutes.
10. Put the chicken vindaloo curry powder in the skillet and mix it in.
11. Stir and cook for about 2 minutes.
12. Cover with a lid and let it simmer for 10 minutes.
13. Add honey and incorporate it in.

12. Take a bowl and pack in the rice pilaf in it. On a plate, invert the bowl and unmold the rice. Spoon in two ladles full of curry on the rice mound and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
A classic Indian chicken curry which is steeped with exotic spices from the far east. An elaborate step by step account as to what goes into it awaits you here. This recipe definitely requires a little preparation but the final result is absolutely divine when paired up with long grained rice.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 932 Calories from Fat 322

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 8.6 g43%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 761.4 mg31.7%

Total Carbohydrates 93 g30.9%

Dietary Fiber 6.2 g24.7%

Sugars 1.6 g

Protein 55 g110.8%

Vitamin A 46.9% Vitamin C 30.3%

Calcium 19.4% Iron 32.2%

*Based on a 2000 Calorie diet

Classic Chicken Vindaloo With A Blend Of Indian Spices Recipe Video