My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Chicken Vindaloo

Posted by Annita on October 23, 2008

“Vindaloo” is a Goan speciality dish and can be prepared using any type of meat,prawns or even vegetables like mushrooms,cauliflower etc.It is a hot and sour dish with a thick gravy and goes well with rice/roti.Of all the vindaloo dishes i’ve tasted,I must say ‘Pork Vindaloo’ is the best.

This recipe is from my Amma’s favorite recipe collection.

Ingredients :-

Young chicken cut into small pieces – 1kg
Mustard seeds – 1 tsp
Turmeric powder – 1/2 tsp
Red Onion sliced thin – 2 cups
Tomato (pulp removed and chopped finely) – 1/2 cup
Tomato ketchup – 2 dsp
Vinegar – 2 tbsp + 2 tbsp
Garlic cloves sliced thin- 16 -18 small ones
Ginger sliced thin – 1 dsp
Sugar – a pinch
Oil – 1/4 cup
Salt – as needed

For Grinding :-
Paprika /Kashmiri Chilli powder- 2 dsps
Ginger cut into juliennes – 1 tsp
Cumin seeds(Jeerakam) – 1 tsp
Fenugreek seeds (Uluva) – 1/2 tsp
Garlic cloves small – 10

Soak the above ingredients in 1-2 tsps of water and grind to a smooth paste.Keep it aside.

Method :-

Heat oil in a deep pan and pop the mustard seeds.Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup.Fry it well in medium heat until oil starts to separate.Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Throw in the chicken pieces ,mix well and add the 2tbsps of vinegar and salt into it.
Do not add water into the chicken, instead cover it with a lid with some water in it and cook it gently in a medium heat stirring in between.As the water in the lid evaporates,it creates a moisture under the lid ,and it will drip into the pan thus preventing chicken from sticking to the bottom.It is a healthy way of cooking which also enhances the flavor of the dish.Don’t forget to fill the lid with water as the water evaporates.
When the chicken is done,add garlic and ginger slices into it and mix gently.Now you can discard the water and remove the lid .Continue cooking in medium heat until gravy starts to thick.Add the rest of the vinegar(eventhough it was there in the original recipe,I omitted this part as i doubt whether my family appreciates that extra sourness from the vinegar) and sugar,mix well and turn off the heat.Allow it to stand for 10-15 mts covered, garnish with coriander leaves and serve hot.


22 Responses to “Chicken Vindaloo”

  1. nags said

    looks yummy!! i have tasted this is in a restaurant long long back!

  2. sheefa said

    Nice recipe…
    Really I am a fan of ur blog….

  3. Reena said

    Hi Annita,

    Nice looking recipe…I am definitely going to try this one.But what kind of vinegar did you use? balsamic or white vinegar? and regarding the water pouring,did u mean pour over the closed lid in intervals?

    Thank you for your recipes once again..

    I’ve useed white distilled vinegar here.I mean to say that you’ve to use some kind of deep lid ,in which you can add water.You can either keep the lid upside down ,i normally use a steel plate.

    no…no…ts not pouring over a closed lid ..(can you read the post once again…i’ve editted it now….)
    Just get back to me if its not clear now,ok?Sorry for confusing you…

  4. ayshajasmin said

    wat did u do with the ground paste??we ll we add it???and regarding the water….keepin the lid upside don and fillin it with water or pouring water to chicke?? pls make it clear coz i want to try it….pls respond ok…

    i’ve wrote about the ground paste i guess…After frying tomato we need to add the ground ingredients.
    And about the water ,you just have to put it in a lid,not in the chicken.This chicken is cooked without adding any water,but inorder to prevent it from sticking and for the flavors to be absorbed well ,we are cooking it using this method.As the chicken gets heated,the water in the lid will evaporate ,and moisture will form under the lid,which int urn creates water droplets..These droplets will drip in to the pan slowly and it’ll prevent the chicken from sticking to the pan.
    Sorry for confusing you..

  5. vinu said

    Hello Annita
    Iam a big fan of ur blog…i really appreciate u for updating new recipes often.i tried many of ur recipes & all came out planning to make chicken vindaloo. what abt pork vindaloo ?. will it be the same recipe of chicken vindaloo ?..

    Thank you Vinu,I haven’t prepared a Pork vindaloo by myself,so not very sure about that.I guess the ground paste is same,but cooking time and method may vary.And it is always safe to cook pork in a cooker.

  6. Chicken looks too tempting n appealing.

  7. meeso said

    This looks so good, I love the color, I can tell how delicious this tastes by looking through the ingredients!

  8. loft965 said


  9. veeenajan said

    Hi Annita..
    Chicken Vindaloo looks perfect …i have tried some of ur recipes and it came out well ..thanks for sharing these wonderful recipes ..


  10. A well wisher said

    Hi Annita, Tried this recipe too………it came out good!!!

  11. Debeena said

    What is dsp?

    dishspoon? is dessert spoon…its smaller than table spoon

  12. Jenny said

    Hi Anita,

    The recipes, snaps are really detailed and seem good.

    You probably could write a cookbook. Or maybe have a site of your own, with ads that would be a good way of making some bucks whilst doing what you like.

    I was googling your blog, and I realised there were around 10 lac odd searches for it and hence the comment :-) !

    So long then happy coogging – cooking and blogging :-) !

    Thank you for your suggestion,Jenny..After reading your comment,we’ve started to think about moving to a webspace..:)))

  13. lalitha said

    Looks delicious.I have to agree with the comment above, you should write a cook book.

  14. I Annita,
    This is the first time am visiting your blog. Loved it thoroughly. You write like a professional. We both have one thing in common, the wordpress blog I own also have the same theme, and both looks pretty similar.
    I have stumbled your blog and also added you to my blog roll so that I can visit often.

  15. alan wood said

    Good recipe and simple. ps Tablespoon is bigger than dessert spoon.Alan

    Thank you Allen…thanks for correcting me…

  16. Liza said

    Hi Anita

    I tried chicken vindaloo, then with paneer, and mushroom..all turned out well. Years back when I ate it from a restaurant in Mumbai-Pune highway..never knew it was vindaloo I ate..ever since was searching for this recipe. Thanks a lot esp for this very special recipe. Also, should say now I have started cooking completely just your recipes. Last day my chechi was baking Christmas cake, it was meant to share with all in the parish,and I had emailed her your she called up and told me first time her cakes came out PERFECT, all thanks to you..:)



    wow…thats a huge list of vindaloo dishes…And happy to hear about the cakes too..I really appreciate the effort you took for letting me know about the it.Do visit my blog often..

  17. mary said

    Hi Annita,

    I was wondering if a beef vindaloo could be made with the same recipe.Or do you happen to have a beef vindaloo recipe?:)


  18. Abhisha Roshan said

    hi annita
    tried out ur chicken vindaloo recipe … though i personally was not that attracted to that extra sour taste, it turned out to be a big hit @ home.. my husband was much happy with that extra DIFFERENT sour taste than the usual chicken curry everytime. Thanks Annita my purpose was well served with ur recipe..
    i have tried many of ur chicken recipes and all turned out to be wonderful.. once again thank u annita for making my family members a big fan of my chicken curries!!!!

    no new recipes for looong!!!! what happened.. we are eagerly waitingggg

  19. Ajay said

    Got it right this time..Thanks for the recipie…

  20. Stada said


    […]Chicken Vindaloo « My Treasure…My Pleasure[…]…

  21. Angelic Wheatley said

    Love the recipes on this blog. I find that dishes cooked with vinegar and tamarind takes a while to blend into the flavour of the gravy and it always tastes even better the next day. Just like Eurasian Debal Curry and Curry Ambila.Definitely going to try a few.

  22. Angelic Wheatley said

    I don’t use tomato ketchup but tomato puree (Hunt’s). I like to have control on the degree of sweetness and sourness of the dish.

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