Chicken Vindaloo


For 1 Continued...
1 chicken breast 3 tbspn oil
½ tspn cumin seeds 150 gm onion
¼ tspn black peppercorns 75 ml water
¼ tspn cardamom seeds ½ tspn ginger
¼ tspn ground cinnamon 1 tspn garlic
¼ tspn fenugreek 1 tspn coriander seeds
½ tspn mustard seeds ¼ tspn turmeric
¼ tspn salt 60 gm tomato purée
¼ tspn cayenne pepper 60 gm potato
¼ tspn soft brown sugar 1 tspn red chilli
20 ml wine vinegar  



  1. Add a little oil to the wok and gently fry the ginger and garlic paste until it browns slightly. This should only take a few seconds.
  2. Stir in the ground coriander and turmeric and fry for a few seconds.
  3. Add the chicken and red chilli and stir fry for 2 min to seal.
  4. Add the vindaloo paste, tomato purée, potatoes and 75 ml of water and bring to a boil stirring the mixture well.
  5. Turn the heat down and simmer, stirring occasionally, for 10 min, adding a little water if it gets too dry.


  1. Serve with rice.
The preparation stage
Enlarge Image
Enlarge image

The Fried Onions
Blending the Vindaloo Paste

The finished curry