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The Bee Gees’ Curry Chicken Vindaloo



Serves 6
Preparation Time: 1½ hours
Cooking Time: 45 minutes

• 2 lb chicken, cut in pieces
• ½ cup mustard oil
• 4 bay leaves
• 1 large onion, thinly sliced
• 1 teaspoon salt

• 1 teaspoon green cardamom seeds
• 2 teaspoons turmeric powder
• 1 teaspoon paprika pepper

• 10 cloves garlic, crushed
• 1 tablespoon thinly sliced root ginger
or powder
• 2 medium tomatoes, peeled & quartered
• 1¼ cups water

• 3 tablespoons vindaloo powder
• 2 teaspoons vinegar
• 2 teaspoons salt


First combine the paste ingredients to make a smooth mixture. Make a few deep gashes on the chicken pieces and rub the paste over them. Leave to marinate for 1 hour.

Heat the mustard oil in a saucepan over moderate heat. Add the bay leaves and cardamom seeds, stir, then add the onion and fry until light brown. Then add the remaining spices, stir well and add the chicken pieces. Continue to cook, stirring, for about 5 minutes. Add the salt, garlic, ginger and tomatoes and cook for a further 10 minutes, still stirring.

When the fat starts separating, add water. Stir once or twice. Cover with a tightly fitting lid, lower the heat and leave to simmer for about 25 minutes until the chicken is tender. Serve hot.
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