Chicken Lime Vindaloo     

DescriptionChicken Vindalager and Lime
Curry TypeVindaloo
DifficultyPiece of cake
SourceDavid Smith @ The Curry House (
Time to prepare< 24h
Time to cook~30m
No. of servings2

2 chicken breasts, skinned and cut up into ~1" pieces


3 Tbs lime juice
1/2 tsp ground ginger
1/2 tsp dark paprika
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1 1/2 tsp X-hot chile powder (birdseye, habanero, etc)
1/4 tsp salt


3 Tbs vegetable oil (I use light olive oil)
1 good-sized onion, finely diced
2 cloves garlic, finely diced
1 tsp tomato paste
1 tsp brown sugar
salt, to taste

kettle of boiling water

Add the marinade ingredients to a bowl. Let this sit for a minute while the dry ingredients absorb the liquid and makes a paste. Add cubed chicken and stir to coat. Cover and refrigerate no less than one hour (or overnight).

Heat oil in a pan over high heat, add the chopped onion and stir for a few minutes. Add the garlic and stir, reduce the heat to low and cook for 15 minutes, stirring occasionally.

Raise the heat to very high and add the chicken and remaining marinade. Fry for 5 minutes, stirring constantly. The idea here is to cook the "rawness" out of the spices so fry it fast and fry it hot.

Add the remaining ingredients and approximately 1/2 C boiling water. Reduce heat to low and simmer 20-30 minutes. Stir frequently. Add additional boiling water if it starts to stick. The sauce should thicken up and really stick to the chicken cubes as the water cooks out.

Serve with bread or rice.


The original recipe, which is at:
has the paprika and chile amounts reversed from this one as I prefer it spicier. If you do not, switch them back.

You can go spicier too, but if you increase the overall dried ingredients in the marinade then you should add additional liquid.

I add a pinch of meethi leaves to the gravy at the simmering stage, but this is not part of the original recipe and not listed. (Nor is the chopped cilantro.)


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