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Chicken Vindaloo

Chicken Vindaloo

Course : Main Course
Regions : Asian
Servings : 4
Cooking Time : 25 Minutes

Chef Gautam Kumar


Chicken with Curry Cut (1X8) 1 kg
Onions (chopped) 150 g
Tomatoes (chopped) 100 g
Coconut Vinegar (Todi) 20 ml
Garlic (chopped) 30 g
Ginger (chopped) 15 g
Turmeric Powder 1 tsp
Tamarind Pulp 1 tbsp
Goan Gram Masala (mixture of cardamom, Star Anise, clove and cinnamon stick) 1 tbsp
Kashmiri Chilies 10-12
Vegetable Oil 80 ml


  1. Grind garlic and ginger, coconut vinegar, chillies separately in a grinder. Mix it with garam masala, and tamarind pulp. Blend well to form a thick paste.
  2. Heat half of oil in a pan over medium flame, add onions and fry till they turn translucent. Then add chopped tomatoes to it and stir for 5 mniutes.
  3. Add spice paste, some oil and fry onions for another 2-3minutes.
  4. Add chicken and a little turmeric powder to the pan. Saute the dish for 5 minutes.
  5. Add some water and bring the dish to boil. Now add salt and and stir well.
  6. Cover the pan with a lid on a low flame for approx 15 - 18 minutes, till the chicken is cooked.
  7. Chicken Vindaloo is ready to savour. Serve hot with steamed basmati rice.