Chicken Vindaloo

Vindaloo is a hot and spicy dish from the Goa region of India. There are many variations of the vindaloo recipe. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. Source. - A Pub that serve this dish in Singapore - Bojangles.

Recipe for Vindaloo
Ingredients for Vindaloo:
  • 1 chicken (1 1/2 lbs.) - cut into pieces
  • 12 small red onions, sliced
  • 3-4 dessertspoons vegetable oil
  • 4-5 dessertspoons vinegar
  • Sugar to taste
  • Salt to taste
  • Ingredients to be ground separately (a), (b), (c), & (d)
Ingredients to be ground separately:

  • (a) 3 dessertspoons jintan puteh
  • 20 dried chillies (seeded - do not seed if a hotter curry is wanted)
  • 1 small piece tumeric
  • (b) 4 cloves garlic
  • (c) 1 1/2 tsp fresh ginger
  • (d) 1 tsp mustard seeds - coarsely

  1. Put oil in pan.
  2. Fry ground garlic (b) till slghtly brown.
  3. Fry sliced onions.
  4. Fry ground ingredients (a).
  5. Add ground ginger (c) and mustard seeds (d).
  6. Add chicken and salt. Fry for a few mins., add a little water, and cover pan.
  7. When chicken is almost cooked, add vinegar and sugar, according to taste.
  8. Simmer chicken till chicken is tender. (This is a dry curry).
  9. Serve with hot white rice.
Printable Version - Chicken Vindaloo
Image credit - tiny banquet committee
Chicken Vindaloo Chicken Vindaloo Reviewed by Singapore Food Recipes on May 07, 2012 Rating: 5


  1. I’ve just come across your blog and absolutely love it. This recipe looks delish! Can’t wait to try it!

  2. this dish should go with pork. vindaloo taste better with lard.


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