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Chicken Vindaloo

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Chicken Vindaloo
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Makes: 4 servings adjust
Serve this classic Indian dish with Basmati rice or flat breads like Naan and Roti.



  • 3 cups Onion, chopped
  • 1 12 cups Tomato, seeded, chopped
  • 2 12 tablespoons Distilled White Vinegar
  • 1 large Garlic Clove, chopped
  • 1 teaspoon Fresh Ginger, peeled, minced
  • 1 teaspoon Tomato Paste
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Turmeric
  • 12 teaspoon Paprika
  • 12 teaspoon Ground Cumin
  • 12 teaspoon Ground Coriander

Step 1

Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.


  • 2 tablespoons Vegetable Oil

Step 2

Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes.


  • 6 Boneless Skinless Chicken Thighs, cut into 1 to 1 1/2 inch pieces
  • 1 12 pounds Russet Potato, peeled, cut into 1 inch pieces
  • 1 12 cups Low Sodium Chicken Broth, or water

Step 3

Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.


  • 14 teaspoon Cayenne Pepper

Step 4

Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.

Step 5

Serve hot with basmati rice or indian flat breads.
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