Main Meal Recipes > Chicken Vindaloo

How to make chicken vindaloo:
An extremely hot curry. Only for the well seasoned curry eater. For a much milder curry try chicken korma.


1 tablespoon oil
2 onions
2-6 cloves of garlic
1-4 red Birdseye chillies (deseeded if you want less heat)
1 teaspoon cloves
2 teaspoons ground cumin
3 teaspoons ground coriander seeds
4 skinless, boned chicken breasts
1 large can of chopped tomatoes
5 fluid oz white wine vinegar
2 tablespoons mango chutney
fresh coriander for garnishing
(see measure conversions for more information)


- Heat the oil in a pan and fry the onions and garlic, stirring all the time.
- Cook until softened and golden brown.
- Crush the chillies and cloves together and add to the ground cumin and the ground coriander.
- Add the chicken pieces to the pan.
- Cook over a medium heat for about 5 minutes, stirring until the chicken turns golden brown.
- Stir in the chillies and spice mixture and make sure that the chicken is well coated.
- Add the tomatoes, vinegar and chutney.
- Simmer uncovered for 30 minutes until the chicken is tender.
- Garnish with chopped fresh coriander and serve with pilau rice.