Chicken Vindaloo from scratch

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

Submitted by Charly Leather

Chicken Vindaloo from scratch

An Anglo Indian recipe given to me by Mumma Fernandez's daughter. I've changed it up and adapted it for the slow cooker.
4 from 1 vote
Serving: 5
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes



  • 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)

  • Pre 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)

  • Mix all the spices and onion, ginger and garlic in a warmed slow cooker and coat drumsticks. Add liquid component and stir to combine.
  • Cook on low for 6 hours or until chicken is cooked but not overcooked (times may vary).
  • Serve on basmati with a raita or yogurt.
  • Can also be served with naan and a vegetable dish.

5 thoughts on “Chicken Vindaloo from scratch”

  1. 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

  2. Love. This !!! The only thing I did a little different:

    I added a 2 tsp of gara Marsala
    I used 1.5 chicken thighs instead of. Drumsticks
    I used 1.5 cups of liquid. Not 2 cups based on the. Comment above ..

    My slow cooker took 3.5 to 4 hours on high

    Love it !!! Thank you

  3. I love this quite mild. So will put more chilli. Next time. – I. Changed a few. Little things based on the comments above

    – I used 1.5 kg. Chicken thighs. Not legs
    – I used only 1,5 cups of liquid not 2
    – I added 2 tea spoons of gara Masala

    Very authentic taste

  4. I find using chicken on the bone intensifies the flavours and serving it on the bone is what is what my aunty would do. I used enough water to cover the chicken pieces this time and fried the onions and spices before slow cooking to release the essential oils. Incredible flavour! I wouldn’t recommend using corn flour to thicken as it’s not traditional, but I can see how it can be done for pies..yum! If you prefer thicker gravy, add more diced onions (or less water!) or use yogurt instead of vinegar. The slightly ‘soupy’ consistency is normal for slow cooking a curry. I used brown vinegar instead of apple cider vinegar this time. Served over hot basmati rice with cucumbers and raw sliced onions and mango pickle.

  5. Margaret Fleming

    4 stars
    I used beef. I followed the recipe (but added Garam masala as others suggested & I usually use it anyway).
    I didn’t add any water at all because most SC recipes say not to as the meat usually makes enough juice.
    However it didn’t produce enough juice so just before serving I added half a tin of coconut milk.
    It was really delicious.

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