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Chicken Vindaloo

Chicken Vindaloo is a traditional Indian recipe for a classic curry of chicken and onions cooked in a traditional spicy and sour vindaloo paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Vindaloo.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesIndian Recipes



Ingredients:

60ml ghee
500g skinless and boneless chicken breasts, cut into 3cm cubes (or whole drumsticks and thighs)
400g onions, minced
5 tbsp vindaloo curry paste
120ml water

Method:

Heat the ghee in a wok or large pan. When hot, add the chicken pieces and fry until golden brown all over. Remove the chicken pieces with a slotted spoon and set aside.

Stir the minced onions into the ghee remaining in the pan and fry for about 6 minutes, or until soft and translucent. Now stir in the vindaloo paste and return the chicken pieces to the pan.

Cover and cook over medium heat for about 5 minutes. Stir in the water at this point then bring to a simmer, cover and cook for about 20 minutes, or until the chicken is tender and the sauce has thickened.

Serve hot, accompanied by rice.