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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Sooz Cooks's Note:

    We had an Indian potluck at work and I made this dish. Everyone loved it and there was not one drop left. Several people asked for the recipe so I decided to post it here. I used several different recipes (including Crock Pot Chicken Vindaloo ) and combined them to come up with what I thought would be a good, fairly easy Vindaloo recipe. I noticed a lot of Vindaloo recipes call for Cardamom but I didn't have it on hand and at $12 for a small bottle, didn’t use it. I am not sure what addition the cardamom would make, but if you have it on hand you could add about 1/4 teaspoon to the Garlic Red Chili Paste.

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    Units: US | Metric


    Garlic Red Chile Paste


    Rice and Garnish


    1. 1
      Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
    2. 2
      Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
    3. 3
      Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
    4. 4
      Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
    5. 5
      Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
    6. 6
      Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
    7. 7
      Garnish with cilantro (if desired) and serve with hot white Basmati rice.
    8. 8
      ****Crock Pot Version***.
    9. 9
      Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.

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    Ratings & Reviews:

    • on January 08, 2009


      This is an *excellent* vindaloo - perfectly seasoned and made with ingredients I already have. It was very simple to prepare and I would recommend this to anyone who loves great Indian food! Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Vindaloo My Way

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 461.4
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 2.0 g
    Cholesterol 87.7 mg
    Sodium 1397.7 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 3.2 g
    Sugars 38.6 g
    Protein 38.7 g

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