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Chicken Vindaloo

Ingredients
  

  • 20 Red dried Kashmiri Chillies
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • 1/2 tsp turmeric
  • 6 cloves garlic
  • 1 inch stick of ginger
  • 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
  • 1 kg 2.2 pounds bone in Chicken thigh meat
  • 1 cup ground Onion
  • 1 cup pureed Tomato
  • 8 oz Water

Instructions
 

  • Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
  • Puree one cup of red onion
  • Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
  • Add the Chicken and and all the red masala marinade
  • Give it a really good stir, cover and allow to cook
  • Add the Tomato puree and the Water
  • Add salt to taste, cover and cook on low for 30 – 40 minutes till the Chicken is done
  • Add more water as the gravy starts to thicken if required