What else can I make with these ingredients?
This recipe may contain allergens
Tavuk Döner
Medium 5 hr~380 kcal 8/10
🌶️
Chicken Vindaloo
A sharp Goan-style chicken curry marinated with vinegar, garlic, ginger, mustard seeds, chili, and warm spices.
Hard⏱️ 4 hr📖 1 min readServes 4~450 kcal🇮🇳 Indian🌍 Full translation
25 min prep 35 min cook 180 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 4 h- Prep25 min
- Resting/Marinating3 h
- Cooking35 min
Ingredients
4 servings
Quick:
For the chicken
- 750 g Diced chicken thigh
For the marinade
- 0.3 cup(~60 ml) Grape vinegar
- 5 clove Garlic
- 25 g Fresh ginger
- 1 dessert spoon(~10 ml) Mustard seeds
For the spice mix
- 1 dessert spoon(~10 ml) Cumin
- 1 dessert spoon(~10 ml) Coriander
- 0.7 tsp(~3.5 ml) Turmeric
- 1 dessert spoon(~10 ml) Red pepper flakes
For the sauce
- 2 Onions
- 1 cup(~200 ml) Tomato puree
For cooking
- 3 tbsp(~45 ml) Vegetable oil
General
- 1.2 dessert spoon(~12 ml) Salt
For serving
- 1.5 cup(~300 ml) Basmati rice
- 1 cup(~200 ml) Yogurt
- 2 Lavash
What else can I make with these ingredients?
Instructions
- 1
Blend the garlic, ginger, grape vinegar, mustard seeds, cumin, coriander, turmeric, red pepper flakes, and salt into a paste.
- 2
Toss the diced chicken thigh with the marinade, cover, and refrigerate for 3 hours.
3 hr180:00 - 3
Thinly slice the onions and cook them in the vegetable oil for 10 minutes, until golden.
10 min10:00 - 4
Add the marinated chicken to the pot and cook for 6 minutes, stirring, until colored.
6 min06:00 - 5
Add the tomato puree and 0.5 cup of water, cover, and cook for 24 minutes.
24 min24:00 - 6
Uncover and thicken the sauce for 5 minutes; remove from the heat when oil appears around the edges.
5 min05:00 - 7
Prepare the basmati rice and serve hot with yogurt and lavash.
💡 Tip: Choose grape vinegar and increase the heat gradually; vindaloo likes clear acidity, but the sharpness should not burn the throat.
🍽️ Serving suggestion: Serve chicken vindaloo with basmati rice, optional cucumber raita, and thin lavash.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Vitamin B12
Nutrition (per serving)
~450
kcal calories
38
g protein
38
g carbs
18
g fat
Protein 33%Carbs 33%Fat 34%
8g
Sugar
3.9g
Fiber
1620.2mg
Sodium
2.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
9/10Very filling, for a really hungry day
This recipe may contain allergens
- Milk
- Gluten
- Mustard
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Chicken Vindaloo make?
This recipe serves 4.How long does Chicken Vindaloo take?
Prep 25 minutes, cooking 35 minutes, including 180 minutes of passive resting; 240 minutes in total.Is Chicken Vindaloo difficult?
This recipe is rated hard.How many calories does Chicken Vindaloo have?
Approximately 450 kcal per serving. Protein: 38g, carbs: 38g, fat: 18g.Which allergens does Chicken Vindaloo contain?
This recipe contains Milk, Gluten, Mustard. Check it against your dietary needs.Which cuisine does Chicken Vindaloo belong to?
This recipe belongs to Indian cuisine.How many ingredients does Chicken Vindaloo need?
This recipe needs 16 ingredients.Is Chicken Vindaloo filling?
Satiety bar per serving is 9/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
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