For an extra layer of flavor, consider adding a tablespoon of tomato paste to the marinade. Adjust the amount of cayenne pepper to your desired level of spiciness. Serve with fluffy basmati rice and a side of cooling raita.
Jonagold's Chicken Vindaloo
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS37
Experience the vibrant and tangy flavors of Goa with this Chicken Vindaloo recipe. Tender chicken drumsticks are marinated in a fiery blend of spices and vinegar, then simmered to perfection with potatoes for a truly unforgettable dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol134 mg
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Fiber4 g
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Protein45 g
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Saturated Fat8 g
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Sodium133 mg
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Sugar3 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a resealable plastic bag, combine the chicken drumsticks. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
02
StepAfter the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
03
StepHeat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
04
StepWhile the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
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RECIPE REVIEWS
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Please Rate
Woodrow Towne
May 15, 2025The level of spice was perfect for me, but I might add a bit more cayenne next time for extra heat.
Carroll Ebert
Apr 19, 2025I didn’t have curry leaves, so I skipped them. It was still delicious!
Christophe Cole
Mar 27, 2025I've made vindaloo before, but this recipe is by far the best. The tip about blooming the spices really made a difference.
Jade Hermiston
Mar 9, 2025This recipe is a keeper! Thanks for sharing.
Erin Okon
Feb 27, 2025Be careful not to overcook the potatoes – they can get mushy.
Uriah Ritchieeffertz
Feb 23, 2025The vindaloo was a little too sour for my taste. Next time, I'll reduce the amount of vinegar.
Kimberly Russel
Feb 22, 2025I marinated the chicken overnight, and it was even more flavorful the next day.
Branson Powlowski
Feb 10, 2025This recipe is amazing! The depth of flavor is incredible, and the chicken was so tender.
Aliza Anderson
Jan 12, 2025This was my first time making Indian food, and it was a success! The instructions were clear and easy to follow.
Carmen Hudson
Jan 11, 2025My family loved this! Even my kids, who are usually picky eaters, enjoyed it.