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Chicken Vindaloo

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Chicken Vindaloo
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Makes: 4 servings adjust
Indian chicken dish with potatoes.



  • 3 whole Red Chilis, you can add up to 5 total chilis for additional heat
  • 1 inch Fresh Ginger
  • 5 cloves Garlic
  • 14 cup White Wine Vinegar, add more as needed
  • 34 pound Boneless Skinless Chicken Breast, cubed
  • 34 pound Boneless Skinless Chicken Thigh, cubed

Step 1

DO 6 HOURS IN ADVANCE OF COOKING: Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. After is soaks, blend the mixture with an immersion blender to make a paste of it. Transfer chicken pieces and spice mixture to a ziploc bag. Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.


  • 1 teaspoon Ground Cardamom (Cardamon)
  • 34 teaspoon Ground Cloves
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Ground Turmeric

Step 2

For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn.


  • 1 12 teaspoons Mustard Seed
  • 1 medium Onion, diced
  • 4 tablespoons Olive Oil

Step 3

Heat oil in a thick bottom pan, add mustard seeds. Once they start to pop, add onions and fry them in oil until they turn light golden brown.


  • 2 cups Potato, cut into small cubes

Step 4

Add potatoes. Stir and fry with onions for a few minutes.

Step 5

Add marinated chicken with all the juices and stir fry for a few minutes.

Step 6

Add dry spices along with salt, mix it all together and cover the pan with a lid. Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).


  • 14 cup Fresh Cilantro, loosely chopped

Step 7

Garnish with chopped cilantro and serve hot with rice or your choice of bread.
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