Chicken vindaloo


  • 1 tsp turmeric
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp coriander
  • 1 tsp cayenne
  • 1 1/2 tsp garam masala
  • 4 tbsp groundnut oil
  • 1/2 tsp whole mustard seeds
  • 1/4 tsp whole fenugreek seeds
  • 15 fresh curry leaves
  • 2 medium onions
  • 2 tbsp grated fresh ginger
  • 10 medium cloves of garlic, peeled and crushed to pulp
  • small tin of chopped tomatoes
  • 6 chicken breasts cut into bite sized pieces
  • 120ml of cider vinegar
  • 1 tsp salt
  • 1 tsp sugar


Mix the ground spices and set aside. Heat the oil in a large lidded pan. Add the mustard and fenugreek seeds. In a matter of seconds the mustard seeds will start to pop. Add the curry leaves and onion. Stir and fry until the onions starts to turn brown. Add the ginger and garlic. Stir and fry for a minute. Add the ground spice mixture. Stir for 30 seconds. Add the tomato. Cook, stirring, for 2 or 3 minutes. Add the chicken, vinegar, salt and sugar, and 475ml water. Stir and bring to the boil. Cover, reduce heat to low and cook gently for 30 minutes or so, stirring occasionally.

Nutritional Information

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.5
  • Total Fat: 9.1 g
  • Cholesterol: 68.4 mg
  • Sodium: 520.8 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 29.0 g

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