“Found this from some website long back. Serve over rice. Times are guesstimates”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

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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