How to make it

  • For the vindaloo paste:
  • 1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder.
  • 2. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar.
  • 3. Set aside.
  • 4. Heat oil in large saucepan over medium heat.
  • 5. Fry onions, stirring frequently, until they are a rich, dark brown.
  • 6. With a slotted spoon, transfer the onions to a blender.
  • 7. Turn off the heat, but do not discard the oil.
  • 8. Add 3 Tbsp + 1 Tsp water (or more if necessary) to the onions
  • 9. Blend until you have a smooth paste.
  • 10. Add this onion paste to the spices in the bowl.
  • For the ginger/garlic paste:
  • 1. Put the ginger and garlic in a blender.
  • 2. Add 3 Tbsp + 1 Tsp water.
  • 3. Blend until you have a smooth paste.
  • For the final assembly:
  • 4. Heat the remaining oil in the saucepan over medium heat.
  • 5. When hot, add the ginger/garlic paste.
  • 6. Stir until the paste browns slightly.
  • 7. Add the coriander and turmeric.
  • 8. Stir a few seconds.
  • 9. Add the chicken, a little at a time, browning lightly.
  • 10. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan.
  • 11. Stir and bring to a slight boil.
  • 12. Cover the saucepan.
  • 13. Reduce heat to low.
  • 14. Simmer for about an hour, or until potatoes are tender.
  • 15. Serve over rice.

Reviews & Comments 1

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  • elgourmand2 8 years ago
    Nicely done. From scratch is always great. Good post. Thanks.
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