My Chicken Vindaloo

This chicken vindaloo recipe is for anyone who likes their food hot thought is not the hottest out there it certainly packs a punch. The dish makes a great midweek supper or double up and serve at a party, but don’t forget to warn your guests.

Chicken vindaloo serves 4 as a main course – prep time: 15 mins Cook: 40 mins

  • the spices:
  • 2 teaspoons cumin seeds
  • 1 tsp mustard seeds
  • 1 teaspoon whole black peppercorns
  • 4 cardamom pods (seeds only)
  • 6 whole cloves
  • 1 teaspoon hot chilli flakes
  • the marinade
  • 1 teaspoon ground turmeric
  • 2 teaspoons soft brown sugar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoons tomato puree
  • ½ cup apple cider vinegar
  • 2 tablespoons vegetable oil
  • the curry
  • 1 medium onion, finely chopped
  • 4 large, fresh free-range chicken breasts, cut into large chunks
  • 250ml chicken stock
  • 4 tablespoons fresh coriander leaves, chopped


Make the chicken vindaloo marinade:

Heat a wok or large sauté pan to hot but not smoking and add the spices ( and toast very quickly for 30 – 45 seconds while constantly shaking, taking care not to burn them. Tip them into a food processor and blitz to create a thickish powder.

To the powder, add turmeric, the ginger and garlic pastes and blitz again.  Finally, add the tomato puree and mix again.  Put the paste into a glass bowl and finally, add the vinegar and stirring well. Add the cubes of chicken into the marinade and leave to one side for around 30 – 45 minutes.

Heat another saute pan to medium heat; the pan should be large enough for all the ingredients and to move them around easily. Add the oil to heat through, then add the onions and cook them slowly until softened – about 15 minutes.

Once cooked, add the chicken, marinade and stock. Cook for 30 – 40 minutes on medium heat. The chicken is ready when cooked through, and the sauce thickened. Season the curry with a little salt and pepper to taste and if the curry is too vinegary, add a little soft, dark brown sugar but do this sparingly.

Serve with Basmati rice. Mango chutney and natural yoghurt are great accompaniments and will help in cooling the spice if it is too hot.

If you enjoyed the lace cookies recipe, find more from Elaine, find them here on the website.