Mangalorean Recipes

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Home Mangalore/Goa Recipes Poultry Chicken Vindaloo 1

Chicken Vindaloo 1

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Quantity: Measure: Ingredients: Description:
500 Grammes Chicken Boneless Cut and wash
2 Teaspoon Jeera/Cumin Seeds Grind
1 Teaspoon Pepper Corns Grind
3 Nos Cardamoms Grind
3 Sticks Cinnamon Grind
1.5 Teaspoon Mustard Seed Grind
1 Teaspoon Methi - Fenugreek Grind
5 Tablespoon Vinegar To mix ground spices
1 Teaspoon Cayenne Pepper cut and mix
1 Teaspoon Sugar, Browned mix in bowl
10 Tablespoon Cooking Oil Heat to fry
2 Large Onions slice and fry
1 Tablespoon Ginger Garlic Paste Mix
1 Tablespoon Coriander/Dhania Powder Mix
1 Teaspoon Turmeric Powder Mix
150 Grammes Potatoes Boil, peel and cut in cubes
240 Grammes Tomato Puree Mix
1 Salt-Spoon Salt Add to taste


1. Cut the chicken meat into suitable pieces, and wash them.

2. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.

2. In a small bowl, combine ground 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 Tbsp. 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 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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