Cheryl's Chicken Vindaloo

Cheryl's Chicken Vindaloo

Cheryl Noronha (@theeurasiantable) has a recipe for Chicken Vindaloo which has been in the family for more than 70 years. Inherited through her Nan’s husband’s family, this version of Chicken Vindaloo uses ketchup to accentuate the aroma of this popular Eurasian curry.

“I love when Nan makes her Vindaloo Curry because it has a very distinctive, spicy aroma that lets you know a pot is simmering as soon as you walk into her kitchen.” — Cheryl Noronha

Chicken Vindaloo is best enjoyed with white rice or roti prata. For a more traditional flavour, Cheryl recommends replacing chicken with oxtail as the main ingredient. 


 For chicken marinade

  • 5 tablespoon cumin powder
  • 6 tablespoon chilli powder
  • ½ teaspoon cinnamon powder 
  • ½ teaspoon all-spice powder
  • 1 teaspoon white pepper powder
  • 1 ½ teaspoon turmeric powder
  • 1 ½ teaspoon ground mustard seeds

 Other ingredients

  • 1 whole chicken, chopped (or 1kg chicken thigh or breast)
  • 3 potatoes, peeled and chopped (about 400g)
  • 6 tablespoon ground red onions
  • 3 tablespoon ground fresh ginger
  • 1 tablespoon ground fresh garlic
  • 6 tablespoon tomato ketchup
  • 5 tablespoon white vinegar
  • 2 tablespoon white sugar
  • A good pinch of salt
  • Handful of fresh coriander with stalk
  • 4 cardamom seeds


1. Marinate chicken with marinade ingredients and set aside for a few hours.

2. Heat oil in pan and add ground onions, ginger, garlic, and cardamom seeds. Fry until lightly browned.

3. Add marinated chicken pieces, tomato ketchup, white vinegar, sugar, salt, and 2 cups of water, and cook on a low heat for 30 minutes.

4. Add potatoes, chopped coriander stalks, and half of the coriander leaves. Cook for another 20 minutes, or until potatoes are cooked through.

5. Garnish with remaining coriander leaves and serve.  

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For more of Cheryl and Nan's family recipes, purchase their latest cookbook, The Eurasian Table Second Helpings