Chicken Vindaloo



3chicken breasts
1/2 cupwater
1/2 to 3/4 cup(optional) vegetables (e.g. cauliflower, peas)
2 tbsp(optional) fresh coriander

Onion sauce

vegetable oil
2-3large onions
2 tbspwhite wine vinegar

Garlic/chili paste

2small, fresh, hot chili peppers
12cloves garlic
2cm cubefresh ginger (~1 tsp dried ginger)
2 tspturmeric
2 tspdried coriander powder
2 tspgaram masala
1 tspcinnamon powder
3 tspblack peppercorns
2 tspblack mustard seeds
1/2 tsprock salt


naan or roti (chapati)


  1. // Onion sauce //
  2. Pour enough vegetable oil into a frying pan to cover the base, with a little excess.
  3. Heat oil. Slice onions into thin slivers. When the oil is hot, add the onions.
  4. Turn the stove down to gently sauté the onions. Cook until they begin to caramelize, about 3 minutes.
  5. Gradually increase heat, continue stirring. Brown the onions heavily without burning them.
  6. Add the white wine vinegar, keeping in mind that it will sizzle. Continue stirring. Fry until the onions are very browned and near to (but not yet) burning.
  7. Remove the onions into a bowl, keeping as much oil in the pan as possible.
  8. Add onions to a blender or food processor. Add 1 tbsp oil, process until a thick, brown sauce.
  9. Set sauce aside.
  10. // Garlic/chili paste //
  11. Coarsely chop the garlic, ginger, and peppers. Add to the food processor, blender, or a coffee grinder (or a food processor with a coffee grinder attachment). This may be difficult in a normal blender due to the dryness and volume of the mixture; if so, a small amount of water may help.
  12. Blend until the mixture becomes a fairly grainy, but liquid, paste. Place in a bowl.
  13. Add turmeric, coriander, garam masala, and cinnamon to the paste. Stir.
  14. Crush or grind black pepper corns. Add mustard seed and rock salt. Mix. Add to paste. Stir, and set paste aside.
  15. // Cooking //
  16. Pour a small amount of oil into a saucepan. Heat on medium-highish. Add paste into pan, spread out well.
  17. When sauce is bubbling, add meat. Stir to ensure that meat absorbs paste. Cook until browned.
  18. Add onion sauce. Stir for 1 minute. Add water, stir for 2 minutes. Turn heat to fairly low.
  19. Add vegetables if desired.
  20. Simmer, covered, for 30-40 minutes. Check and stir every 5 to 10 minutes to prevent sticking.
  21. Serve over rice. Sprinkle with chopped fresh coriander leaves.


  1. Choose chili peppers based on the heat you’re looking for. E.g. jalapeños result in a fairly mild vindaloo, habaneros make it extremely hot.