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    You are in: Home / Recipes / Chicken Vindaloo Recipe
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    Chicken Vindaloo

    Chicken Vindaloo. Photo by Sue Lau

    1/2 Photos of Chicken Vindaloo

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Lorrie in Montreal's Note:

    A divine East Indian recipe for chicken,easy and delicious! A Jeff Smith--Frugal Gourmet Recipe.

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    Units: US | Metric

    tamarind paste


    1. 1
      Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
    2. 2
      Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
    3. 3
      Add the garlic and onion to the pan and sauté until golden brown.
    4. 4
      Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
    5. 5
      Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
    6. 6
      Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
    7. 7
      Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
    8. 8
      Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

    Ratings & Reviews:

    • on April 21, 2010

      Turned out excellent! Very tasty! My wife doesn't like too much spice so I used half of the amount of cumin and cayenne. I also used one cup of tomato sauce and one cup of water. The whole family loved it!

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    • on December 06, 2010


      Delish!! I used boneless/skinless breasts (just personal preference), but didn't change anything else. The store I shop at didn't have tamarind powder, but had the whole pods. I wasn't too sure what to do with them, but I took them out of the shell, pulled off the strings, removed the seeds and squished them using my hands in a little water, then strained. Dish came out fine, so I guess I did OK. Couldn't tell by the recipe what was supposed to be garnish? I threw it all in the skillet. Boyfriend that "didn't like Vindaloo" says I should make this again. Good stuff.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2010


      WOW! For the first time I wish I could give more than 5 stars! Like the last reviewer, I halved the amount of water and added a can of tomatoes. Besides that, the only change is that I didn't have any cloves or fresh coriander on hand. Don't let the long list of ingredients scare you - this is so easy that I was able to chat on skype at the same time. Will for sure be making this recipe again as is so cheap and easy. NB - though Vindaloos are supposed to be hot (and this has got some great kick) I'm sure that the flavours would be amazing even without the chili.

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    Read All Reviews (16)


    Nutritional Facts for Chicken Vindaloo

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.5
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 5.1 g
    Cholesterol 85.0 mg
    Sodium 1256.3 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 3.7 g
    Sugars 7.2 g
    Protein 23.4 g

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