Kozhi Vindaloo (tangy Chicken Vindaloo)

Kozhi Vindaloo, also known as Tangy Chicken Vindaloo, is a popular dish in Malaysian Indian cuisine. This spicy and tangy chicken curry is a perfect blend of flavors and is sure to tantalize your taste buds.

Non Vegetarian Main Course Malaysian Indian Spicy Tangy Curry Chicken
Kozhi Vindaloo (tangy Chicken Vindaloo)

Ingredients

  • 1 kg chicken, cut into pieces
  • 4-5 dry red chilies
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon ginger-garlic paste
  • 4-5 cloves
  • 2-inch cinnamon stick
  • 4-5 black peppercorns
  • 4-5 cloves of garlic
  • 1 cup vinegar
  • Salt to taste
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tablespoons vegetable oil

Instructions

  1. Soak the dry red chilies in vinegar for 30 minutes, then grind them into a smooth paste.
  2. Heat oil in a pan and add cumin seeds, mustard seeds, cloves, cinnamon, and black peppercorns. Sauté until fragrant.
  3. Add the chopped onions and sauté until golden brown.
  4. Add the ginger-garlic paste and sauté for a few minutes.
  5. Add the ground chili paste, turmeric powder, and salt. Cook for 5 minutes.
  6. Add the chicken pieces and cook until they are well coated with the spice mixture.
  7. Add the chopped tomatoes and cook until the chicken is tender.
  8. Once the chicken is cooked, adjust the seasoning and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pan Grinder Cutting board Knife

Tools

Stove Measuring spoons Measuring cup

Serving suggestions

Serving Suggestions: Kozhi Vindaloo pairs well with steamed rice or naan bread.

Tips & tricks

Tips: Adjust the amount of dry red chilies according to your spice preference. You can also add potatoes to the curry for an extra element.

Cost

$15