Chicken Vindaloo

by Tenina Holder

I love curry…you may have noticed…I love spicy food; you may have noticed. I love chicken dishes; you may have noticed. So combine them all and I am in hog heaven…well…you know what I mean. Fragrant and amazing, don’t stop here, try this mixture with lamb, beef or (shhhh, dare I say it?) pork…It’s not too often you hear of a Pork Vindaloo but I am taking a stand and saying, go ahead…pork it up! But chicken works just fine…more than ‘just' actually! Yum.


  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground fenugreek
  • 1/2 tsp cayenne powder
  • 1/2 tsp mustard
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 1 tsp ground tumeric
  • 1 tsp sweet paprika
  • 20 g Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
  • 150 g brown onion, cut into pieces
  • 20 g fresh ginger, peeled
  • 8 cloves of garlic
  • 500 g tomatoes, cut into pieces
  • 20 g red wine vinegar
  • 2 tsp Pink Salt Flakes pink salt flakes BUY
  • 900 g chicken thigh fillet, cut into large pieces
  • Steamed rice to serve



Place all dry spices into Thermomix bowl and heat for 5 min/Varoma/speed 2. Scrape down sides of bowl.


Add oil, onion, ginger and garlic and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.


Add tomatoes and vinegar and cook 10 min/100ºC/speed 2.


Add salt and chicken and cook further 10 min/100ºC/Reverse/speed 1.


Serve with fresh coriander, sliced chillies and chopped cucumber and tomato. A little dollop of plain yoghurt is nice with this too…and the obligatory steamed rice or quinoa.

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