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Indian chicken curry with peppers recipe

Indian chicken curry with peppers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

I created this recipe when I needed use up some peppers and I felt like chicken curry. It's a dry, spicy curry and is superb with rice and flat bread, such as paratha.

40 people made this

IngredientsServes: 6

  • 675g skinless, boneless chicken breast fillets, cut into bite-sized chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 4 tablespoons vegetable oil
  • 2 onions, thinly sliced
  • 2 green peppers, cut into thin strips
  • 4 green chillies, halved lengthways
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon whole black peppercorns
  • 1/2 cinnamon stick
  • 6 whole cloves
  • 1 black cardamom pod
  • 1/4 teaspoon fennel seed
  • 125ml water
  • 2 tablespoons coconut milk powder
  • 1/2 teaspoon chilli powder
  • salt to taste
  • 4 tablespoons chopped fresh coriander

MethodPrep:15min ›Cook:45min ›Extra time:15min marinating › Ready in:1hr15min

  1. Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
  2. Heat the oil in a large frying pan, wok or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the peppers and chilllies into the chicken; continue cooking another 5 minutes.
  3. Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod and fennel seed into a coarse powder; sprinkle over the mixture in the frying pan. Add the water, coconut milk powder, chilli powder and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with coriander and serve hot.

Coconut milk powder

Is available at some supermarkets and Indian/South Asian stores.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by DiamondGirl amanecer

This was a good chicken recipe, but it needs to be modificated a little for our family. We liked the main flavor, but we thought the recipe was lacking something. I didn`t have dry coconut milk powder, so used coconut milk instead. Next time I would add more coconut milk and maybe tomato. Thanks anyway, for the recipe.-20 May 2011

Hy-Vee Recipes and Ideas

Indian Chicken Curry on a warm toasted flatbread is only 4 ingredients away when you reach for Culinary Tours Butter Chicken Sauce.

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Heat a grill pan over high heat. Spray both sides of naan with cooking spray. One at a time, place in hot pan and grill for 2 to 4 minutes, until grill marks form, turning once. Remove from grill pan set aside.

Spray a medium nonstick skillet with cooking spray. Add bell peppers and cook for 1 to 3 minutes or until crisp-tender, stirring often. Remove from heat set aside.

Add chicken and butter sauce to skillet. Heat through, stirring often.

Spread chicken mixture on grilled naan. Sprinkle with bell peppers and desired toppers and drizzle with Greek yogurt.

Sweet Red Pepper Chicken Curry

My fascination with all things Indian is no secret. I find the sights, the sounds and the smells hypnotic. My obsession also embraces the food which is as vibrant and varied as the streets of Mumbai.

Brisbane’s hot and humid weather has put me into an Indian groove.

Recently I’d been flicking through a well worn curry splattered copy of Madhur Jaffrey’s Illustrated Indian Cookery from 1982. I remember buying this book as if it was yesterday. Charmaine Solomon had whet my appetite for Indian food, and this small book helped me continue the delicious journey.

With this recipe I was keen to replicate a previously unexplored idea of Jaffrey’s, a curry paste with aromatics and ground spices pureed into the flesh of a red capsicum. This process creates a simple cook-in sauce. Sweet red peppers are at their very best right now plump, fleshy and cheap, so the time was ripe.

Following a recipe verbatim is a difficulty for me, I can’t help but taste, tweak, alter and adjust. My recipe was definitely inspired by Madhur Jaffrey’s “ lal masale wali murgh.” My Sweet Red Pepper Chicken Curry was absolutely delicious.

Click on the links below for a range of Indian vegetable dishes to serve beside this chicken curry and create an Indian feast.

Sweet Red Pepper Chicken Curry serves 4

4 chicken Marylands, leg and thigh separated and skinned

3 cm piece of root ginger, peeled and roughly chopped

30 g ground blanched almonds

1 large fleshy red pepper about 350g trimmed, deseeded and coarsely chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon ground turmeric

1 teaspoon crushed dried chilli

1 teaspoons sea salt flakes

2 tablespoons garlic infused oil

2 tablespoons vegetable oil

2 roma tomatoes. roughly chopped

very generous grinding of black pepper

2 tablespoons thick yoghurt, whisked until smooth

1/4 cup coriander leaves, roughly chopped

Put the ginger, almonds, red pepper, spices and salt into the jug of your food processor.

Process the ingredients into a fine paste.

Heat the oils in a wide pan with a fitting lid, add the spice paste and cook, stirring frequently until the oil begins to bubble away from the sauce at the edges.

Add the tomatoes and water, stir to combine then add the chicken pieces.

Bring the mixture to the boil, cover and simmer for 25 minutes, turning the chicken in the sauce from time to time.

Remove the chicken pieces and increase the heat under the sauce and reduce to thicken.

Indian chicken curry with peppers recipe - Recipes

Authentic delicious chicken (murg or murgh) recipes from various regions of India with different Indian cooking styles for those who love Indian cuisine, Indian curry recipes and Indian culture ! These traditional Indian food recipes are easy to cook, healthy, and nutritious with natural ingredients to help track calories.

Listed below are a large number of easy to follow chicken recipes from India for chicken soups, starters (Indian tandoori chicken tikka and Indian chicken kebab), chicken curry dishes (butter chicken, murgh makhani, murgh musallam, murgh do pyaza, murg kali mirch, chicken tikka masala, balti chicken recipe, and Indian chicken curry recipe with coconut milk / yogurt), chicken rice dishes (chicken biryani, fried rice and chicken pilaf / pulao / pilau). All recipes allow you to recalculate ingredient amounts and cooking times for 2 to 12 servings.

See also:

Try Indian Fish , Prawn & Seafood Recipes Try Thai Recipes
Try Quick & Easy International Vegetarian Recipes Try Italian Vegetarian Recipes
Try Indian Microwave Recipes Try Indian Vegetarian Recipes
Try India Quiz Games

Disclaimer: Syvum makes no representations or warranties of any kind, express or implied, as to the correctness of the content as well as the accuracy and use of the information included in the recipes. To the full extent permissible by applicable law, Syvum disclaims all warranties, express or implied, including but not limited to, implied warranties and fitness for a particular purpose. Syvum will not be liable for any damages of any kind arising from the use of the recipes, including but not limited to direct, indirect, incidental, punitive and consequential damages.

Malabar Spices.

The weather outside is frightful, but i feel so delightful. ))
Ah. one of the comforts of the winter is the warm kitchen.. the same kitchen that used to swelter me in the summer is now a warm hearth, making me find reasons to be there and cook even if there is food in the fridge. (Its 23F outside.. a scant -5 Celsius and I am so glad to be at home and not working outside.)

As Nigella Lawson said in her book, "How to be a Domestic Goddess"(A must flip through for all you aspiring goddesses)" I've always thought that bad weather has its compensations, most of them culinary." The book has pretty simple recipes for a starting off baker and more than that it is jolly wonderful to read her take on each recipe.

So I don't need another cookie or another cake, but that's what I feel like making.. if they don't have bread, let them eat cake.. but to stay practical, I opt for a chicken item instead. curry today..with peppers..and lots of onions..though not a gravy based curry..more a cry.

Yet another spicy chicken curry. It's your regular chicken curry but with bell peppers added to it to change the taste. Green peppers have the best taste, but yellow and red peppers are good too, they add a sweetness to the dish if you like that.

You will need:
Chicken-1 ½ lb, (700gm) cleaned and cut into small pieces.
Onions-2 or 3 medium sized ones sliced finely
Bell Peppers-2 green ones sliced thinly in strips( or use a mix of red, green and yellow)
Tomatoes-1 chopped into dices.
Hot Green chilies - 6 slit
Ginger–Garlic coarsely ground – 2-3 tsp
Turmeric powder – 1/2 tsp
Lemon juice-1 tsp
Red hot chili powder- 1 1/2 tsp (more or less as per taste)
Coriander powder-2 tsp
Garam Masala-1/2 tsp
Black Pepper powder- 1/4 tsp
Coriander, curry leaves- each a small handful, chopped
Salt - to taste
Oil-4 tbsp

Wash the chicken and lightly toss it with lemon juice and rinse again. Drain well onto a slotted drainer. Marinate with the turmeric,half the red chili powder, salt and lemon juice.
Heat the 2tbsp oil in a large shallow pan and add onions. When they are slightly transparent, add the peppers and continue sauteing. Add the slit chilies and curry leaves and stir. When the peppers wilt, remove most of the onions, all the peppers and keep aside.

Add ginger and garlic to the remaining onions, and saute. Add more oil if the mix looks dry. When the raw smell goes, add the tomatoes, remaining chili powder, coriander and saute till the tomatoes soften. Then add the chicken and cook uncovered on medium heat for 3-4 minutes till water comes out. Do not add any water: it will prevent the spice powders from getting cooked. Then cover and cook 10-15 minutes. The amount of time depends on the size of the chicken pieces. Smaller pieces cook faster.

Add more salt if needed and then add the pepper and garam masala. Check to see if the chicken is cooked. Now add back the onions and peppers sauteed earlier to the chicken and stir well. If there is no water, add 1/4 cup water and cook it covered for five minutes to let the flavors blend. Add the coriander leaves last, after switching off the flame. Let it rest covered for a while before serving.

The Best Curry Chicken Salad

  • Ready in JUST 10 Minutes
  • Delicious Indian-inspired Flavors
  • Easy 2 Step Instructions
  • Great in lettuce wraps, tortilla wraps or sandwiches

Scoop it into a lettuce wrap or even a tortilla wrap, between two slices of bread, then enjoy it as a snack, meal or even on the go! The versatility of it makes it one of my all time favorite easy recipes out there.

Chicken Curry

My brother – he is mummy’s favorite kid. She never admits to that and always gives me that, “what on earth are you talking about?” look every time I say this to her, but I know. He is the gentler of us two (at least on the outside!), doesn’t leave back any trail of his crimes AND he ate his greens. Me, quite the contrary! But still the quieter him and crazy me, together managed to keep mummy on her toes all the time. She was either in the kitchen cooking for us, making rounds to our school explaining for us, pulling us apart while we try to kill each other or in her mandir (temple) praying for us. On her toes all the time!

But Sundays were different. Sunday was the day she looked forward to the whole week. Sunday was when we, the kids would behave. Sunday was when I ate my greens with no whining in the vicinity. Sunday was when Papa was home and he took over from Mummy, the kitchen, the chores and the kids.

So our Sunday morning would start with the sound of mummy reciting her prayers in the prayer room and to the smell of chai simmering away in the copper pot my grandma gave to her. Papa would come in our room, move the curtain for the sun to glare right at our faces, pull away our blankets, plant a big fat kiss on both of our cheeks and lift us in his strong muscular arms taking us straight to the bathroom. By the time we could snap out of our sleep, our teeth would already be brushed and we would be in our running shoes all set for our morning run. Well, Papa’s morning run and our- “dragging the feet behind Papa” run! I remember him running towards the sun with the rays falling on his face and the two of us running behind him, hiding in his shadow to save our sleepy eyes from the shine. We would run past the nearby mandir, some local shops, wave hello to half the town and be back home for breakfast.

The hours after breakfast was what we looked forward to more. It was Sunday so it was a chicken curry day! We knew Papa would get us ready, load us on his scooter, one kid standing in front and other sitting on the back seat, wrapping our two arms around his waist tightly and we would go to the Sunday haat (farmer’s market). Carrying our jholas (bags) we would stop at every vendor looking for the plumpest tomatoes, choosing the freshest greens and bargaining for the best deal on potatoes and onions. Last stop would be the butcher shop located at the end of the haat. While waiting for the butcher to get our chicken ready, we would enjoy our ice creams or savor a glass of sweet sugarcane juice. Then head home.

At home everything from the haat would be washed, twice. Then we would sneak out in the backyard and Papa would get in the kitchen to make his world famous chicken curry. It took him at least two hours to make that chicken curry. The process would start with onion, ginger, garlic paste prepared using a stone grinder. Whole spices ground along until everything turns into a smooth paste. Then his loyal pressure cooker would be pulled out, which by the way was used just on Sundays, just for the chicken curry. The process would begin and the aroma of masala floating in the backyard would get strong and stronger.

Two hours later we would lay newspaper on the floor, put or plates on it and lunch would be served. There would just be chicken curry, steaming hot rotis and a simple salad on the side. But that is still and will ever be the best meal one could ever serve to me. So today when I thought of sharing a couple of exciting news with you, I could not think of a better recipe and images to go with the post. Photos here might not be the best ones, but they carry boatloads of memories. Some happy moments we spent with my family during our last visit to India and another golden opportunity where we relished Papa’s world famous Chicken Curry. Every family has their own version of chicken curry recipe. A few spices here and there but the soul still the same. This is my family’s recipe.

Indian Chicken Curry

After many email exchanges, I finally met her in person. Reem is so sweet she came to support my cooking demo at Macy&rsquos and bought me a nice bouquet of flower.

Simply Reem is a blog about cooking, home/garden and more.

I simply adore Reem&rsquos homey recipes on Indian cuisine.

Today, she teaches us how to make Indian chicken curry with dried roasted spices, a family recipe that she learned from her mother.

Enjoy and don&rsquot forget to check out Simply Reem.

I want to start by thanking Bee for giving me opportunity to share my recipe on Rasa Malaysia.

Rasa Malaysia is an excellent blog which brought Asian food and cooking to a new platform.

I have been a sincere follower and fan of Bee and her beautiful space even before I started my blog.

Every craving of Asian food from Noodles to Laksa bought me here, a place where I could find it all and learn.

It is truly an honor for me to be here today.

For me there are few things as reassuring as a bowl of hot steamy curry dish with some rice or bread.

I remember no dinner in my parents home was complete without a curry dish it always faithfully made its way to the dinner table in some form or the other.

Every season has its own version of curry dishes to be enjoyed with your family and friends.

Even though curries are a part of me but for a very long time I feared making one of my own.

It wasn&rsquot so much the procedure or precision that kept me from simmering my own curry but rather a fear of not being able to live up to my own expectation.

Finally, after a long wait I did make curry and I have never looked back since.

Before we move on let me tell you that the word curry itself is one of the most misunderstood culinary term.

Curry literary means a &ldquodish with a sauce,&rdquo curry is not a dish by itself. You add the name of the key ingredient before curry and voila you have the name of the dish&hellipChicken Curry, Mixed Vegetable Curry, Lamb Curry and so on.

Adding a spoon or two of store bought curry powder to a dish is far from anything authentic.

A true home-style Indian curry is a beautiful symphony of simple flavors and spices.

They are not only delicious but really healthy nothing like the ones you are usually served at restaurants loaded with fat and spices.

Simmering gently, bringing all the flavors from herbs, spices and vegetable/meat/chicken/fish together in a form of a delightful dish, curries can be a part of any meal making it more delicious and enjoyable.

Moving on, the recipe of &ldquoIndian Chicken Curry with Dry-Roasted Spices&rdquo I am sharing today is a delightful and absolutely delicious chicken curry you will find in many Indian kitchens.

It is really easy to make the addition of roasted spices at the end of the cooking makes it even more delicious and add a wonderful rich color as well as divine aroma to the dish.

Once more Thanks Bee for having me here.

Simple chicken and red pepper curry

This was inspired by a recipe in Madhur Jaffrey’s Indian Cookery book. You can make the paste spicy by adding various types of chilli. My collaborator Jane Baxter’s son David demands that she cook it on a weekly basis.

A Jaffrey-inspired chicken and pepper curry should clear those sinuses out. Photograph: Jill Mead/Guardian

Preparation time: 10 mins
Cooking time: 35 mins

Serves 4
For the red pepper paste
2 red peppers, deseeded and roughly chopped
½ red onion, roughly chopped
1 x 2cm cube ginger, chopped
5 garlic cloves, crushed
1 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric
70g flaked almonds
A pinch of cayenne
Optional if you want to make it spicy: dried chilli flakes, red chillies, smoked paprika

For the sauce
1 tbsp sunflower oil
8 skinless and boneless chicken thighs cut into 2 or 3 pieces
300ml chicken stock
Juice ½ lemon
Salt and pepper
Fresh coriander, chopped

1 Place all the paste ingredients, with a good pinch of salt, in a food processor or liquidiser and blitz until you have a smooth paste.

2 Heat the oil in a large heavy-based pan or shallow frying pan until hot. Tip in the paste ingredients and fry over a medium heat for 10 minutes, stirring occasionally.

3 Add the chicken pieces, season well and cook for another 10 minutes, turning the chicken over in the paste. Add enough stock to make a thick sauce, and bring up to the boil. Turn the heat down to low and simmer uncovered for another 15 minutes.

4 To finish, add a squeeze of lemon, sprinkle of coriander and check it is seasoned well. Serve with plain boiled rice.

Simple Indian Chicken Vindaloo Recipe From Chef Ranveer Brar

The tour of the flavours of the world with Ranveer Brar is far from over but today we've come to a special country, none other than our very own, India. Among the numerous finger-licking delicious Indian dishes, super chef Ranveer Brar has chosen a very special dish to teach you, and it’s called Chicken Vindaloo. Let’s get cooking.

Quick recap of the recipe:
- Grind 1 cup red chillies in a mixer
- Add ½ tablespoon black pepper to the chilli paste
- Add ½ tablespoon coriander
- Add ½ tablespoon cumin
- Add ½ tablespoon ginger
- Add 2-3 garlic
- Grind them all to make paste
- Add 1 tablespoon of vinegar
- Grind again
- Take 500-gram chicken in a bowl
- Mix the paste with the chicken well
- Chop 1 onion
- Add 1 tablespoon oil in a pan
- Add the onions to the pan
- Add the chicken
- Add water
- Plate it
- Garnish with coriander leaves
- Add some yoghurt

Follow us on our journey around the globe as we explore and learn easy to make delicacies from different countries on

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Chicken Vindaloo Recipe | How To Make Chicken Vindaloo | Spicy Goan Chicken Curry By Varun Inamdar

Learn how to make Chicken Vindaloo at home with chef Varun Inamdar only on Get Curried.

Vindaloo is an Indian curry dish popular in the region of Goa. It is a combination of vinegar and garlic and is regarded as fiery spicy dish. So watch and learn how to make Chicken Vindaloo at home with chef Varun Inamdar only on Get Curried.

1/2 Kg Chicken on bone
Salt as requires
Vindaloo Masala
2 big onions
15 Kashmiri Chillies
6 Garlic cloves
1″ Ginger
2 tsp Jeera
1 tsp Haldi
1″ piece of Cinnamon
6 Peppers
6 Cloves
Malt Vinegar 1/2 cup
3 cups Water

- Dice some onions and add them into a blender along with it add garlic, ginger, cinnamon sticks, pepper corns, cloves, cumin seeds, turmeric powder, salt and dried red chillies and run it into fine paste.
- Add malt vinegar and run it into a fine paste.
- In a pan add water and let it heat, add chicken pieces and masala and mix it well.
- Cover it with a lid and let it cook for 20 minutes.
- Turn off the flame and let the chicken rest for 15 minutes.
- Chicken Vindaloo is ready to be served.

#ChickenVindaloo #ChickenRecipe #GetCurried #ChickenCurry #VarunInamdar

Host : Varun Inamdar
Copyrights: REPL

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Vindaloo or vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India.It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. It is usually made with pork, but can be made with beef, mutton, chicken, or tofu.

Chicken Vindaloo Vindalho Vindial | Goan Portuguese Curry | Kravings

This delicious curry is a popular dish in Goa, India and is made using red chilies and vinegar. Inspired by a dish from Portugal, this curry has an amazing flavor profile.

The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, it's Vin-Daa- luuu not Vin-de-loo.

Here are the ingredients and steps to make this recipe!
Chicken Vindaloo

20 Red dried Kashmiri Chillies
1 inch stick of cinnamon
6 cloves
1 tsp cumin seeds
1/4 tsp black mustard seeds
10 peppercorns
1/2 tsp turmeric
6 cloves garlic
1 inch stick of ginger
1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
1 kg 2.2 pounds bone in Chicken thigh meat
1 cup ground Onion
1 cup pureed Tomato
8 oz Water

Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
Puree one cup of red onion
Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
Add the Chicken and and all the red masala marinade
Give it a really good stir, cover and allow to cook
Add the Tomato puree and the Water
Add salt to taste, cover and cook on low for 30 – 40 minutes till the Chicken is done
Add more water as the gravy starts to thicken if required

Bookmark the recipe on my blog -

I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels

Equipment: I use a Canon 80 D & 70 D

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Music courtesy of Jingle Punks

Chicken Vindaloo Recipe | Authentic Goan Chicken Vindaloo Recipe | Easy Chicken Recipe

Chicken Vindaloo Recipe | Authentic Goan Chicken Vindaloo Recipe | Easy Delicious Recipe | Chicken Gravy

Chicken Vindaloo
500 grams Chicken
10 Kashmiri Chillies
10 Pods Garlic
1 inch Ginger
4 tablespoon White Vinegar
4 Cloves
1 teaspoon Pepper Corn
1 inch Cinnamon Stick
2 Green Cardamom
1 teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
1/2 teaspoon Fenugreek Seeds
1/2 teaspoon Mustard
3 medium Onion
3 Green Chillies
1 Tomato
Jaggery, small piece
Coriander Leaves
Salt, to taste

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Chicken Vindaloo Recipe | Chicken Vindaloo Restaurant Style | Chicken Vindaloo Authentic Tamil

Chicken Vindaloo Recipe | Chicken Vindaloo Restaurant Style | Chicken Vindaloo Authentic Tamil

How to make Vindalho Vindaloo Masala | Goan Indian Marinade | Kravings

Make this luscious and authentic Vindaloo or Vindalho paste made with Red Kashmiri chillies, ginger garlic, peppercorms, cumin and vinegar, perfect for chicken, pork or seafood. This is a Goan specialty with Portuguese Influence.

Here are the ingredients and steps to make this recipe!
Vindaloo Masala

1/4 tsp Black Mustard seeds

1/4 cup Goa (sub Red Wine Vinegar or Malt Vinegar)

Clean and deseed the Chillies

Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste

First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds

Add the fresh Ginger & Garlic

Add the soaked chillies in batches and process

Add the Vinegar and the rest of the chillies and keep processing.

To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water

Bookmark the recipe on my blog -

I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels

Equipment: I use a Canon 80 D & 70 D

Check out all the tools I use here

I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app -

This video is part of a playlist:

Music courtesy of Jingle Punks

You are going to love this chicken vindaloo recipe! It’s a spicy easy recipe that's perfect for meal prep or a weeknight dinner.
Full recipe and nutrition info at

This recipe is sponsored by Farmer Focus.

Subscribe for more recipes and fitness info:

Instagram (Sean’s Personal):
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Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
. Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--
Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
My email - [email protected] Share the photos of your culinary success by emailing me.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

Chicken Vindaloo Recipe | Goan Vindaloo Masala Recipe | Goan Chicken Vindaloo Recipe

This authentic Goan Chicken Vindaloo Recipe is a delicious blend of sweet and spicy goodness. The basic Vindaloo Masala can be used to prepare fish, pork and chicken in the same way and the exact same recipe.
Inspired by a dish from Portugal, this curry has an amazing flavor profile. I hope you enjoy it!

How To Make The Best Chicken Vindaloo Recipe

750-gm chicken pieces
1 tsp salt
1 tsp garlic paste
1 tsp ginger paste
2 small bay leaves
2 small cinnamon sticks
4 cloves
1 tsp coriander
1 tsp cumin
¼ tsp turmeric
1 ½ tsp Kashmiri red chili
2 tsp cooking oil
3 tbsp cooking oil
1 large onion
¼ cup water
4 ½ tbsp white vinegar
1 ½ cups water

1. Marinate chicken with salt, garlic and ginger paste, bay leaves, cinnamon sticks, cloves, coriander, cumin, turmeric, Kashmiri red chili and cooking oil
2. Marinate for 30 minutes
3. Add cooking oil in pan along with chopped onion and sauté until light brown
4. Pour a bit of water and sauté for 10 minutes on high heat
5. Add white vinegar, a pinch of sugar and pour water
6. Cook for 25 minutes on low medium heat on the lid on
7. Stir occasionally
8. Ready to enjoy!

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How to cook vindaloo chicken | Vindaloo recipe

This is the Mind-Blowing VINDALOO recipe.
Portuguese invented Vindaloo, Goanese cooked Vindaloo and the World loved this Vindaloo.
This Portuguese dish, 'Carne-de-Vinha D' alhos has taken the hot curry lovers by a storm. The dish has had a legendary journey and has evolved with the local flavours of Goa, Konka, Kerala and other parts of India.
The most sought after recipe of all time has delectable notes of heat, sourness and freshness. A perfectly balanced Vindaloo will not burn your taste buds and the rustic flavours will make you DROOL all over it.

Serves 3-4
1kg Chicken curry cuts with bones/boneless
300g onions sliced
30g fresh ginger roughly chopped
40g garlic cloves
60ml white wine vinegar
30g fresh tamarind pulp
4-5 fresh green chillies (you can adjust to your own taste)
2 tsp red chilli powder
1 tsp turmeric powder
2'' cinamon sticks
1 tsp mustard seeds
10-12 fresh curry leaves (optional)
1 tsp sugar
Salt to taste
Hot water as required
Vindaloo Spice Mix
1 tsp mustard seeds
2 tsp black peppercorns
3 tsp cumin seeds
1/2 tsp cloves
6-7 hot dried red chillies

Chicken Vindaloo | Chicken Vindaloo Easy Recipe

Chicken Vindaloo (Spicy and Tangy Quick and Easy Recipe) | Chicken Vindaloo Easy Recipe
chicken vindaloo with potatoes

Chicken Vindaloo or Vindalho de Galinha is a hot and tangy dish with a little sweetness to balance the taste.
This is an East Indian Style Recipe.
Generally in onions and garam masala are not added in East Indian vindaloo.
But chicken vindaloo is an exception, we use onions, whole spices as well as dry dates.
Try out this recipe and I am you will like it. Omit, if you must, either way, it is delicious.

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Easy Chicken Curry . and Punjabi Chicken Gravy cooked by Chef Ranveer Brar | आसान चिकन करी

How to make the best Chicken curry is a question I often get asked.

A spicy Chicken in gravy is a perfect solution for the 'special' cravings at dinner hours.
Pair it with Roti or rice, this dish is a sure winner! Making spicy chicken curry at home is really simple.
Watch the complete video and learn how to prepare this Super easy Indian Chicken curry, step by step.

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean (where it is usually referred to as curry chicken)

Do try and let us know how you like it :)

For more fantastic recipes like this Easy Chicken Curry check out the Ranveer Brar App .

. Here's my recipe for a great EASY CHICKEN CURRY for you:

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

750 gms chicken on bone, curry cut
½ cup yogurt, beaten
Salt to taste
2-3 green chillies, slit
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 green cardamom pods
2 cloves

1 tbsp ghee
½ tbsp oil
1 black cardamom, crushed
3-4 bay leaves
1 tsp cumin seeds
2 cloves
1 tbsp ginger, chopped
6-7 garlic cloves, roughly crushed
5-6 medium onions, finely chopped
¼ tsp turmeric powder (roast)
Salt to taste
1½ tsp coriander powder
1 tsp red chilli powder
2 medium tomatoes, finely chopped
2 tbsp ghee
Coriander sprig for garnish .

• Add chicken, yogurt, salt, green chillies, turmeric powder, red chilli powder, coriander powder, cardamom powder and cloves. Mix well. Set aside to marinate for 15-20 minutes.
• Heat ghee in a pan, add some oil as well. Add black cardamom, bay leaves, cumin seeds and cloves. Saute till fragrant.
• Add ginger and garlic, saute till fragrant. Add onions and saute till they turn brown.
• Add turmeric powder and roast for 2 minutes. Add salt and mix well. Add coriander powder and roast for 2 minutes.
• Add chilli powder, mix well and roast for 2 minutes. Add some water, mix well and cook for a few minutes.
• Add the tomatoes, mix well. Cover and cook till tomatoes leave their oil.
• Add the marinated chicken and mix well. Cook till ghee starts floating on top.
• Add some water, mix well. Cover and cook till the chicken is done.
• Garnish with coriander and serve hot with rice or roti.
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⚡️ Welcome to Chef Ranveer Brar's official Channel ⚡️

Ranveer’s first real interaction with food was when he was forcibly dragged to the Gurudwara at the age of five, and he ended up in the langar area.

. From being fascinated by the sights, sounds and food, he made meethechawal for the first time at the age of 13.
That’s where he learnt a very valuable lesson for a chef – how to cook for a large group.
His tryst with food continued as he ventured through his neighbourhood and wandered the streets of Lucknow, which has its own story to tell.
It was the bylanes of Aminabad, The Chowk and the entire stretch of BawarchiTola with the real Awadhi cuisine that changed the dynamics of food as he knew it.

♨️ From learning the basics of a traditional Indian kitchen from Chef Munir Ahmed in Lucknow, to learning how to take it all in his stride from Chef Parmeswaran Narayanan, his life has been peppered with immense inspiration from several of his teachers. . ‍.
If Chef Nita Nagaraj fascinated him with her bold decision making and mentoring, Chef Bernhard Koenig left him with his gift of organizing a kitchen.
And when it comes down to decision making, he just closes his eyes and imagines what Chef Tyagi would have done.

It’s the things he learned from these people that has shaped him into the chef he is today and that is something Ranveer Brar wants to share here on his YouTube
Channel with you!

So subscribe to the Channel and share the Videos with friends who also love to cook! .

. Passion for food has driven me to every nook and corner of the world.

From becoming the youngest executive chef at a five star hotel, to hosting my own cooking shows, it is my love for cooking that has got this far.

Through this Channel, I intend to take you on a culinary journey, exploring new places, cultures and flavours.

Let’s engage, exchange and evolve our skills and taste buds. ✅

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