# Chicken Vindaloo

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A spiced, tangy chicken curry marinated in warming spices and vinegar, then simmered until tender.

Servings: 4 · Prep 20 min · Cook 30 min · Meat

![AI photo: Chicken Vindaloo](https://image.fridge.menu/adaptations/i6kvvepq/71ea3cd4eb3823f85c2eaa1110258348a704f82c68b7138b2a2acc19b0447cc8.jpg)

## Ingredients

- 1 tsp Cardamom — ground
- 0.5 tsp Cloves — ground
- 1 tsp Cinnamon — ground
- 1 tsp Ground coriander
- 1 tsp Cumin — ground
- 1 tsp Fennel seeds
- 0.5 tsp Chilli flakes
- 1 tbsp Ginger — finely grated
- 4 clove Garlic — crushed
- 1 tsp Mustard seed powder
- 1 tsp Paprika
- 1 tsp Turmeric — ground
- 50 ml Apple cider vinegar
- 1 tbsp Sugar
- 450 g Chicken breast — cut into cubes
- 2 pcs Onion — finely chopped
- 100 ml Stock
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- Salt
- Black pepper — freshly ground
- 400 ml Basmati rice — cooked according to packet instructions
- 1 bunch Coriander — for sprinkling, fresh

## Steps

1. Place the cardamom, cinnamon, cloves, coriander, cumin, fennel seeds and chilli flakes in a dry pan and toast over medium heat until fragrant. (3 min)
2. Mix the ground spices with the chilli, ginger, garlic, mustard, paprika, turmeric, sugar and apple cider vinegar into a thick paste.
3. Coat the chicken pieces in the marinade and leave in the fridge for 12-24 hours. (1080 min)
4. Before serving, fry the onion over medium heat in a pot with oil until soft. (4 min)
5. Add the chicken with the marinade and reduce the heat slightly. Heat through well. (3 min)
6. Add the stock and tomato paste. Simmer covered for about 20 minutes, or until the chicken is tender. (20 min)
7. Serve with basmati rice and good bread.

Published 2026-10-09

https://fridge.menu/en/r/chicken-vindaloo-i6kvvepq

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