Chef’s Table: Monsoon Indian Cuisine
Chicken Vindaloo

Serves 1

Vindaloo Paste:

2 cm
peeled ginger, thinly sliced

1 tsp each
ground cumin, ground turmeric, ground coriander, ground cayenne pepper, sugar

1-2 tsp
garam masala

¼ tsp
ground cinnamon

2 tsp
mustard powder

3 tbsp
white wine vinegar

Other Ingredients:

150 ml
vegetable oil

garlic cloves, crushed

2 large red onions

4 skinless chicken breasts
cut into bite-size pieces

4 red chili peppers
finely chopped

1 lb tomatoes

1-2 tbsp
tomato purée

to taste
hot chili powder, salt and pepper

Rewal Thind, owner

Rewal Thind, owner


To make the Vindaloo paste, mix ginger, cumin, turmeric, coriander, cayenne pepper, garam masala, cinnamon and mustard powder until evenly combined. Add vinegar and sugar and mix thoroughly.

Heat oil in a wok or large frying pan. Add garlic and onions. Cook over medium heat for five to seven minutes or until onions are softened. Add chicken and cook for another two to three minutes or until chicken starts to brown. Add the chili peppers, tomatoes and tomato puree, then stir in the prepared Vindaloo paste. Add chili powder, salt and pepper to taste, and bring to a boil.

Once boiling, lower the heat and let simmer for one hour, stirring occasionally. To prevent chicken from becoming dry, add ½ cup water as needed. Serve with rice.

When You Go:
Monsoon Indian Cuisine
7180 Dearborn Circle • Mount Laurel
856-234-0080 •

June 2015
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