Chicken Vindaloo Recipe | MAGGI® Arabia

Chicken Vindaloo

This fiery Indian chicken curry bursts of flavours such as garlic, red chilies, vinegar and other Indian spices. Serve hot with steamed rice.


  • 4 cloves garlic
  • 4 tablespoons dried red chili
  • 1 tablespoon mustard seeds
  • 4 tablespoon white vinegar
  • 1 sachet MAGGI® Indian Masala Mix
  • 2 medium onions, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 4 cups water
  • 3 bay leaves
  • 1 medium chicken, skin removed and cut into 8 pieces
  • 2 medium potatoes, peeled and cut into 5 cm cubes
  • 1 tablespoon brown sugar

How to Prepare

  1. Place garlic, chili, mustard seeds, vinegar, onions, tomatoes and MAGGI® Indian Masala Mix in a blender and process to a rough paste.
  2. Meanwhile, bring water to a boil, add bay leaf and chicken and simmer for 15 mins until chicken is cooked. Remove bay leaf, add masala paste and potatoes, cover and simmer over medium-low heat for 30 mins until potatoes are tender and soft.
  3. Finish with chopped coriander and mint leaves as optional garnish and serve with steamed rice.

Nutritional Info

No Info

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