Indian Chicken Vindaloo


  • 2 lbs boneless, skinless, chicken thighs, cut into 1 inch chunks
  • 6 cardamon pods
  • 1 tsp black peppercorns
  • 6 dried red chilies
  • 1 tsp cloves
  • 4 inch piece of cinnamon stick, broken
  • 1 tsp cumin seed
  • 1 tsp ground turmeric
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 4 tbs white vinegar
  • 1 tbs balsamic vinegar
  • 4 tbs oil
  • 2 onions, finely sliced
  • 10 garlic cloves, thinly sliced
  • 2 inch piece of fresh ginger, cut into matchsticks
  • 3 ripe tomatoes, roughly chopped
  • 1 tsp brown sugar
  • Cut the chicken into 1 inch cubes.
  • Split open the cardamom pods and remove the seeds.
  • Finely grind the seeds and all the other spices in a spice grinder.
  • In a large bowl, mix the ground spices with the vinegar’s, then add the chicken and mix to coat well.
  • Cover and marinate for 3 hours.
  • Heat a large saucepan over low heat add a little oil and fry the onion until lightly browned.
  • Add the garlic, ginger, tomato and chili and stir well.
  • Add the chicken, then increase the heat to high and fry for 3-5 minutes, or until browned.
  • Add 1 cup of water and any remaining marinade, then slowly bring back to a boil.
  • Once boiling reduce heat to a simmer, cover and simmer for 1 hour or until the meat is very tender.
  • Season with salt and pepper.
  • Serve with basmati rice.

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