Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Found this from some website long back. Serve over rice. Times are guesstimates

Ingredients Nutrition

Directions

  1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.
  2. In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
  3. Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 tablespoons water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.
  4. Put the ginger and garlic in a blender. Add 3 tablespoons water and blend until you have a smooth paste.
  5. Heat the remaining oil in a pan over medium heat.
  6. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
  7. Add the chicken, and brown lightly.
  8. Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil.
  9. Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender.

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