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Vindaloo Curry

Garnished bowl of Vindaloo curry | Kenchic Chicken
Prep Time: 10 min
Cook Time: 30 min
Serve: 4 people


Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India.
Serve With: Rice
Main Ingredient: Chicken

Chicken Thighs

Frozen Kenchic chicken thigh boneless 750g pack
500gms skinless, boneless, Kenchic chicken thighs, cubed
½ tsp ground cardamom
½ tsp ground coriander
½ tsp ground cumin
1/4 tsp cayenne pepper
2 cups chopped onion
1 tbsp grated ginger
2 large potatoes, cubed
1 ½ cups chicken broth
1 bay leaf
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp paprika
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp tomato paste
2 cans diced tomatoes
2 tbsp wine vinegar
Salt and pepper to taste


  1. In a large pot, stir the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper over medium-low heat until the spices are fragrant, about 2 minutes.
  2. Stir in the olive oil, onion, garlic, and ginger. Turn up the heat to medium-high and cook for 5 minutes or until softened.
  3. Stir in the tomato paste until no lumps remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and the bay leaf to the pot.
  4. Bring to a boil, then reduce heat to medium-low, covering the pot and letting the curry simmer for 15 minutes or until the potatoes are tender and the chicken is no longer pink in the centre
  5. Remove the cover and cook for an added 5 minutes to thicken the sauce slightly.
  6. Season to taste with salt and black pepper and serve with a bed of fragrant Jasmine rice.

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