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Chicken Vindaloo With Vegetables

By: Aarushi
Region: Others
Dish: Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 1 hr


500 grams chicken, legs or cut into pieces

2 carrots, diced

2 tomatoes, diced

40 grams Saffola Peppy Tomato Oats

1 medium onion, diced

4 whole dry red chilies

5 cloves garlic

1 inch ginger

1/4 cup white wine vinegar

1 teaspoon mustard seeds

Saffola Active Oil as required

Salt to taste

*For the vindaloo masala

4 cloves

2 whole cardamoms

1 teaspoon cinnamon powder

1/2 tablespoon peppercorns

1 tablespoon cumin


To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.

Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

Dry roast the spices for "vindaloo masala" on low heat till fragrant. Grind to a powder when cool.

In a heavy bottom pan, heat oil and saute mustard seeds.

When they start popping, add onions and fry till they turn golden brown.

At this stage, add the marinated chicken, carrots, and tomatoes, along with all the juices and liquid in the pot.

Fry till the chicken until it is well coated in the masala. Add the vindaloo masala, oats and salt, fry further for 2 minutes.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.

Serve Chicken Vindaloo along with Steamed rice, South Indian Kosambari Salad and Yogurt/ Chaas.


Chicken Vindaloo is a delicious curry from the Goan cuisine that has a perfect blend of spices and is made more nutritious with the addition of vegetables and oats.

Serve Chicken Vindaloo along with Steamed rice, South Indian Kosambari Salad and Yogurt/ Chaas.


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