Chicken Vindaloo
A milder take on classic vindaloo — warmth, tang and rich spices.
Ingredients
Considerations
- This is a milder vindaloo — perfect if you enjoy the flavour without intense heat.
- Marinating for 2 hours lets the spices penetrate the chicken. Don't skip this step.
- Chicken thighs stay juicier than breast in a long-simmered curry.
- The cider vinegar is essential — it gives vindaloo its distinctive tangy flavour.
- Remove the cardamom pods before serving, or warn your guests to watch out for them.
Method
- 1
Make the spice mix: Combine the chilli powder, black pepper, coriander, turmeric, cinnamon, cumin, and salt in a small bowl.
- 2
Place the diced chicken on a plate and coat all over with the spice mix. Cover and refrigerate for 2 hours.
- 3
Spray a large deep frying pan with cooking spray and heat gently.
- 4
Add the onions and fry over medium heat for 10-15 minutes, stirring often, until soft and lightly golden.
- 5
Add the garlic, ginger, and marinated chicken. Cook for 5-10 minutes to seal the chicken.
- 6
Stir in the cider vinegar, chopped tomatoes, chicken stock, sweetener, tomato purée, and cardamom pods.
- 7
Bring to a gentle simmer.
- 8
Cook uncovered for 35 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
- 9
Remove cardamom pods before serving.