David Tidmarsh of Project Spice’s recipe for Chicken Vindaloo

by ProjectSpice on August 4, 2011 · 1 comment

in Recipes

The Vindaloo originated from the Indian region of Goa and is a must have curry for any UK curry house, the name from from a Portuguese dish  “Carne de Vinha d’ Alhos” but this has been modified over the years, substituting vinegar for the wine and adding chillies.

Chicken Vindaloo

Chicken Vindaloo

Marinade Ingredients:

  • 1 tsp mixed white/brown mustard seed
  • 1 tsp cumin seed
  • 1 whole clove
  • 8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

  • 1 x large cooking Onion, roughly chopped
  • 20-25g fresh garlic
  • 10-15g fresh ginger
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • 2 tbsp cider vinegar
  • 1 tbsp water
  • A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

  • 2 tbsp oil
  • 1 onion, sliced into half rings
  • 3 chicken breasts, cubed
  • 15-20 curry leaves
  • 2 tsp cayenne pepper
  • ½ cup (125ml) cider vinegar
  • A good pinch of salt
  • ½ tsp sugar
  • halved chilies & fresh coriander to decorate


  1. Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
  2. In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
  3. Pour in the paste you made earlier, stir & cook for a couple of minutes.
  4. Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
  5. Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
  6. Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.

Serve with rice or Naan bread & Enjoy!

Serves 4

Cooks tip: If the word ‘vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habenero‘ or ‘Naga‘s

 Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk

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