Official Heritage RecipeCurriesNon-Veg🌶️ Medium

Anglo-Indian Style Chicken Vindaloo

The Anglo-Indian household spin on classic vindaloo. Tangy with malt vinegar, spiced with roasted cumin and garlic, with tender bone-in chicken and golden potatoes.

ByPepper Water @pepperwater

Featured Chef

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Serves4 people

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Ingredients

7 items · scaled for 4 servings

Servings:

800 gChicken (curry cut on bone)

2 mediumPotatoes (cut into halves)

2 largeOnions (sliced fine)

3 tbspVindaloo Paste (chillies, garlic, vinegar, cumin)

2 tbspTomato Puree

1 tsp eachTurmeric & Salt

3 tbspOil

Method & Preparation

6 steps to perfection

1
Marinate chicken pieces with half the vindaloo paste and salt for 30 minutes.
2
Heat oil in a pan; fry onions until golden brown.
3
Add remaining vindaloo paste and tomato puree; sauté until oil separates from the masala.
4
Add chicken and potatoes; toss well on high heat for 5 minutes.
5
Add 1 cup warm water, cover, and cook on low heat for 25 minutes until chicken is juicy and potatoes are cooked through.
6
Serve hot with steamed rice or dinner rolls.

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