Chicken Vindaloo by Bob Downey

16th November 2002 · Food and Drink

This dish was introduced to Indian Cuisine by Portuguese settlers. Its original name is Bindaloo.


  • 2 kg Boneless Skinless Chicken thighs, (The frozen ones from Costco work great), cut into bite size pieces.
  • Combine the following in a blender to make the marinade:
  • Garlic Cloves to taste (8 to 12)
  • 2 TBSP Ground Ginger
  • 1-1/2 tsp Cayenne Pepper
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 3/4 tsp Ground Cloves
  • 3/4 tsp Ground Cardamom
  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 8 ounces Malt or Apple Cider Vinegar


  • Place the chicken in a zip-lock bag, and add the marinade.
  • Remove the air from the bag and seal.
  • Knead the bag to mix the meat and marinade.
  • Ensure that all the meat is covered.
  • Refrigerate for 18 to 24 hours.
  • Place in a Large pot over low heat. Add 2 Tablespoons of whole peppercorns and about 6 bay leaves.
  • Simmer for at least 2 hours.
  • Thicken mixture with corn starch prior to serving over rice.