Grammy's Kitchen · Chicken Curry · Chicken Vindaloo
One of 59 chicken curry recipes we measured
from therecipecritic.com
2 cooks on therecipecritic.com rate it 2.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 58% |
| fat | 0% | 4% |
| aromatics | 9% | 18% |
| acid | 18% | 0% |
| sweetener | 0% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 37% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds boneless skinless chicken breast (cut into 2 inch pieces) |
| 159 g | 2/3 cup apple cider vinegar |
| 9 g | 3 cloves garlic (minced) |
| 16 g | 2 tablespoons Kashmiri chili powder (divided) |
| 4 g | 2 teaspoons cumin |
| 4 g | 2 teaspoons coriander |
| 2 g | 1 teaspoon ground black pepper |
| 2 g | 1 teaspoon cardamom |
| 1 teaspoon ground cloves | |
| 1 g | 1/2 teaspoon cinnamon |
| 6 g | 1 teaspoon salt |
| 1/4 cup ghee | |
| 75 g | 1/2 red onion (finely diced) |
| 340 g | 2 yellow potatoes (cut into 2 inch pieces) |
| 240 g | 1 cup chicken broth |
| Cooked rice for serving | |
| Chopped cilantro for garnish |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I would swap out the chicken breast for chicken thighs to deepen the flavor. Otherwise, I think the spice combo is good!” — a cook, 4.0★
“Sorry this was very bland and watery. Not sure what happened.” — a cook, 1.0★