Chicken Vindaloo Recipe

Chicken Vindaloo Recipe

The king of curries from the '80s. Anyone from that time or since will know only too well of this dish. It became a challenge after consuming many beers. Although hotter curries have become available this one was the one that gained you the respect of your peers.

The origins of this dish are believed to be from the Indian west coast and heavily influenced by the Portuguese. It's believed to be from a Portuguese dish called Carne di vinho e alhos and may be mistranslated. Often a potato is included in this dish believing the word Olhos was aloo (which is potato) and the vind being wine or wine vinegar. If it's true we will never know but we can say it became a huge hit with the British public especially men on a Friday evening proving their manhood.

To be honest it's quite a simple curry and if you are not a fan of the heat then it can be calmed down to suit by lowering the chilli in the same light you can increase the chilli for that extra punch.

Many restaurants now serve just a hotter version of a madras but the inclusion of the black pepper and vinegar really alters the flavours and gives it a heat that builds slowly. The lack of lemon allows the full heat of the chilli to come through and gives you that kick at the back of the throat.


Serves 1

Chefs spoon of vegetable oil
1/2 Chefs spoon of garlic and ginger paste
1 tablespoon watered down tomato purée.
300ml base sauce


1 teaspoon ground black pepper
2 teaspoons of Mix powder
4 teaspoon chilli powder
1 teaspoon methi
2 teaspoon white vinegar
1/4 teaspoon salt

1 finely chopped fresh green chilli (birds-eye)
1 or 2 pieces of pre-cooked potato
8 pieces of pre-cooked chicken

Garnish with fresh Coriander



Start off by heating up the vegetable oil in a frying pan.

Once hot add the garlic & ginger paste and stir for a few seconds but don't allow it to burn as the garlic will go bitter.

Add all the spices plus the tomato puree and stir quickly for a few seconds,  add 100ml of base sauce to loosen the mixture.

Add the pre-cooked chicken and potato and allow the sauce to thicken, scraping any dried sauce on the edges back into the pan.

Once thicken add 100ml more sauce and repeat the process.

Finally add the remainder of the sauce and reduce to the decided consistency. You should see the oil rising onto the surface once the dish is ready.

Serve with rice and a little garnish of fresh coriander.