Medium

Water

Salt

teaspoon

Potato

unit

Sunflower oil

tablespoons

White sugar

Turmeric powder

Cumin seed

tea spoon

Chilli powder

Vinegar

tablespoon

Ginger

Garlic

head

Onion

Whole chicken

Vindaloo

Cut the boneless chicken into bite-sized pieces.Finely chop the onions, garlic, and ginger.Peel and dice the potatoes

In a bowl, combine vinegar, red chili powder, cumin seeds, mustard seeds, turmeric powder, and sugar. Mix to make a paste

Heat oil in a pan over medium heat.Add the chopped onions and sauté until they turn golden brown

Add the ginger and garlic to the onions. Sauté for a minute.

Add the spice paste from step #2 to the pan. Cook until the oil starts to separate.

Add the chicken pieces and sauté until they turn white

Add the diced potatoes, salt, and water.Cover and simmer until the chicken and potatoes are cooked and the sauce thickens.

Medium

40 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

5 min.

Step #3

2 min.

Step #4

3 min.

Step #5

5 min.

Step #6

5 min.

Step #7

10 min.

Sign in