Chicken Vindaloo from scratch


April 29, 2017

Chicken Vindaloo from scratch 3 0 5 1

An Anglo Indian recipe given to me by Mumma Fernandez's daughter. I've changed it up and adapted it for the slow cooker.

  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 5 serves



Add 15 chicken drumsticks skin on (substitute lamb, pork, duck, beef)

Curry base (blend to paste)

3 onions

2 tbsp ginger

5 garlic cloves


3 tbsp paprika

3 tbsp ground corriander

2 tbsp ground cumin

1 - 2 tsp chilli powder (very very hot! I would omit if children will eat this)

1 tsp tumeric

3 whole cloves

3 cardamon pods

1 cinnamon stick

2 bay leaves

1 tbsp apple cider vinegar (brown malt vinegar is used traditionally)

1 tbsp salt or to taste

Black pepper to taste

Liquid component

2 cups of water or unsalted chicken bone broth


Option 1 (brown town)

1Pre brown onion, ginger and garlic with all the spices until fragrant. Add chicken until brown but not cooked. Add to slow cooker with your choice of liquid component and mix well.

Option 2 (curry in a hurry - no browning required)

1Mix all the spices and onion, ginger and garlic in a warmed slow cooker and coat drumsticks. Add liquid component and stir to combine.


3Cook on low for 6 hours or until chicken is cooked but not overcooked (times may vary).

4Serve on basmati with a raita or yogurt.

5Can also be served with naan and a vegetable dish.

Submitted by Charly Leather


1 Review

Darren Comley

July 28, 2017

I found the flavour of this meal to be great. I us.ed 6 chilli’s with seeds cos I like it hot. the dish needed work at the end to debone the drumsticks and seriously thicken with cornflour. I didn’t have it for tea as planned but it will be great in pies. Next time I will use boneless thighs and be prepared for thickening

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