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naan and chicken vindaloo
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5 from 1 vote

Sukhi's Chicken Vindaloo

Course Main Course
Cuisine Indian
Keyword chicken vindaloo, vindaloo curry
Prep Time 20 minutes
Cook Time 1 hour
Servings 4 bowls

Ingredients

Vindaloo Masala Paste

  • 10 dry Kashmiri red chilies
  • 2 tbsp whole coriander seeds
  • 4 cloves
  • 1-inch cinammon stick
  • 3 green cardamom pods
  • 10 black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 10 cloves garlic peeled
  • 1 tbsp white vinegar
  • 2 tbsp tamarind paste

Curry

  • ½ cup vegetable oil
  • 2 cups chopped yellow onions
  • 2 lbs skinless chicken breast or thighs cut into 1-inch chunks
  • ½ cup tomato paste
  • 3 tsp salt
  • 1 tsp turmeric powder
  • ½ tsp granulated sugar

Instructions

Vindaloo Masala Paste

  • Add a splash of oil in a skillet and set to medium-high heat.
  • Add peppercorns, cumin, mustard seeds, cardamom pods, cinnamon, cloves, coriander, and chilies to the pan. Roast for about 3 minutes or until slightly browned, stirring often.
  • Remove the skillet from heat and add roasted spices to the blender with tamarind paste, white vinegar, garlic, ginger, and ½ cup of water. Blend until smooth.
  • Once it’s smooth, your vindaloo masala paste is done.

Curry

  • Add the vegetable oil to a large pot. Set to medium-high heat.
  • Once the oil is simmering, add onions. Stir frequently and cook for about 10 minutes or until golden brown.
  • Add chicken to pot and cook for about 4 minutes, stirring often.
  • Add tomato paste and vindaloo masala. Mix well.
  • Add 1 cup of water, turmeric, and salt. Mix gently to incorporate.
  • Cover the pot and cook at a simmer for 45 minutes.
  • Add granulated sugar and cook for two more minutes.
  • Enjoy!