# Chicken Vindaloo

Portuguese-style Chicken Vindaloo is a dish with a deep, rich flavor and proper heat, where chicken is cooked to be juicy and tender.

- Servings: 3 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 kg Chicken curry cuts with bones/boneless
- 300 g onions sliced
- 30 g fresh ginger roughly chopped
- 40 g garlic cloves
- 60 ml white wine vinegar
- 30 g fresh tamarind pulp
- 4 fresh green chillies
- 5 fresh green chillies
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 '' cinnamon sticks
- 1 tsp mustard seeds
- 10 fresh curry leaves
- 12 fresh curry leaves
- 1 tsp sugar
- Salt
- Hot water
- 1 tsp mustard seeds
- 2 tsp black peppercorns
- 3 tsp cumin seeds
- 0.5 tsp cloves
- 6 hot dried red chillies
- 7 hot dried red chillies
- oil

## Instructions

1. Add cumin seeds, cloves, black peppercorns, and mustard seeds to a pan.
2. Gently toast them on a low flame in a heavy bottom pan until they get a little color and a nice aroma.
3. Pull the toasted spices out of the pan immediately and let them cool down completely.
4. Transfer the cooled spices to a spice grinder.
5. Add dry red chilies to the grinder.
6. Grind the spices and chilies into a fine powder.
7. In a grinder jar, add hot green chilies, peeled and roughly chopped ginger, peeled garlic cloves, fresh tamarind pulp, white wine vinegar, and a tablespoon of the vindaloo spice mix.
8. Grind these herbs into a fine paste.
9. Apply deep cuts on the chicken drumsticks, making sure to cut the tendon.
10. Marinate the chicken with the prepared paste and coat it really well.
11. Leave the marinated chicken in the fridge for about half an hour.
12. Heat up oil in a heavy bottom pan.
13. Add cinnamon sticks and mustard seeds to the hot oil and let them crackle.
14. Add sliced onions, stir, and fry on a medium flame for about 5 to 6 minutes, stirring continuously until translucent and slightly colored.
15. Add the marinated chicken and all the leftover marinade to the pan.
16. Sear the chicken from all sides on a medium flame to lock in the juices.
17. Once the chicken is nicely seared, add red chili powder, turmeric powder, and coriander powder, setting the gas to the lowest.
18. Stir the chicken vindaloo and cook the spices for no more than 30 to 40 seconds.
19. Deglaze the pan with some water, using the same grinder jug used for the paste.
20. Season the chicken vindaloo with salt and stir well.
21. Cover the pan and cook it on a low flame, simmering for about 5 to 6 minutes.
22. After about 7 to 8 minutes of cooking and simmering, sprinkle with more of the vindaloo spice mix.
23. Stir in some fresh curry leaves.
24. Give it a mix and serve the chicken vindaloo.

## Equipment

- pan
- heavy bottom pan
- spice grinder
- grinder jar

## Tips

- Always cut the tendon in chicken drumsticks to ensure the muscle doesn't tighten up and cooks juicy and tender.
- When adding powdered spices to curries, set the gas to the lowest setting.
- Don't cook onions past the translucent stage with a little color before adding chicken, as chicken juices will finish cooking them.

## Source

- Original video: https://www.facebook.com/share/v/1XE1ENw8jV/
- Recipe page: https://www.cliprecipe.com/recipe/c21be4e2-5ffd-414f-b815-587c8d1f7421
- Extracted: 2026-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt