Grammy's Kitchen · Chicken Curry · Chicken Vindaloo Recipe (Restaurant Style)
One of 59 chicken curry recipes we measured
from www.indianhealthyrecipes.com
245 cooks on www.indianhealthyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 10% | 58% |
| fat | 5% | 4% |
| aromatics | 30% | 18% |
| acid | 8% | 0% |
| sweetener | 0% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 91% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 1/2 teaspoon cumin ((or 1 teaspoon ground cumin)) |
| 2 inches Ceylon cinnamon ((or 1/4 teaspoon ground cinnamon)) | |
| 6 cloves ((1/3 teaspoon ground cloves)) | |
| 10 black pepper corn ((or 1/2 to 3/4 crushed black pepper)) | |
| 2 g | 1/2 teaspoon mustard seeds ((or 1/4 teaspoon ground mustard)) |
| 9 g | 1 1/2 tablespoons coriander seeds ((or 1 tablespoon ground coriander)) |
| 2 g | 2 green cardamoms ((optional, 1/4 teaspoon ground cardamom)) |
| 20 dried Kashmiri red chilies (soaked in vinegar + 1/4 cup hot water for 10 mins (or use 1 1/4 tbsp Indian chili powder)) | |
| 70 g | 1/4 to 1/3 cup (60 to 80 ml) vinegar ((malt/goan/red wine/ apple cider)) |
| 25 g | 10 (25 grams) garlic cloves ((or 2 tablespoons fine grated)) |
| 25 g | 1 1/2 inch (25 grams) ginger ((or 2 tablespoons fine grated)) |
| 907 g | 2 lbs. (3/4 to 1 kg) skinless bone-in chicken ((or 1 1/2 lbs. boneless chicken)) |
| 1 g | 1/2 teaspoon turmeric |
| 5 g | 3/4 to 1 teaspoon sea salt |
| 41 g | 3 tablespoons oil ((I use coconut oil)) |
| 250 g | 2 cups (250 grams) onions ((2 medium, fine chopped or processed)) |
| 822 g | 2 small tomatoes ((optional) (pureed) ) |
| 4 g | 1 teaspoon sugar ((optional)) |
| 89 g | 1/4 to 1/2 cup hot water ((adjust as required)) |
Method: 8 steps, published by www.indianhealthyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This turned out delicious and tasted much better than the versions I tried earlier. I used the ground versions of the spices, grated the ginger & pressed the garlic. My partner adviced me to add a pickled carolina repear for extra heat and that really work” — a cook, 5.0★
“Made this for dinner with your butter naan and a spiced basmati rice. It comes together really quickly. I appreciate the dried spice option for when I am in more of a hurry! My toddler was also a fan. Thank you for this delicious recipe, I am looking forward t” — a cook, 5.0★