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.

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  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon ground coriander
  • 1/2 Teaspoon ground cloves
  • 1/2 Teaspoon ground cardamom
  • 1/2 Teaspoon ground fenugreek
  • 1/2 Teaspoon cayenne powder
  • 1/2 Teaspoon mustard
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon ground tumeric
  • 1 Teaspoon sweet paprika
  • 20 Grams Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
  • 150 Grams brown onion, cut into pieces
  • 20 Grams fresh ginger, peeled
  • 8 cloves of garlic
  • 500 Grams tomatoes, cut into pieces
  • 20 Grams red wine vinegar
  • 2 Teaspoons Pink Salt Flakes BUY
  • 900 Grams 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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