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Jonagold's Chicken Vindaloo

Rated as 4.6 out of 5 Stars

"A popular sour dish from Goa. Serve with hot rice."
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2 h 25 m servings 717
Original recipe yields 4 servings


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  1. Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
  2. After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.


  • Editor's Note:
  • We have determined the nutritional value of oil for deep frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 717 calories; 48.4 25 45.3 134 133 Full nutrition

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Read all reviews 7
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Another excellent recipe! The only change I made was to use chicken breasts.

I would like more vinegar and less oil...excellent and true flavour.

Almost perfect,I used less oil and it needed some tomato paste in my opinion

I followed the recipe exactly except I used boneless skinless chicken thighs and cooked 10 minutes longer and it was so delicious. The potatoes were so creamy inside. The chicken cut with a fork...

This recipe is my represents my first success at cooking Indian food at home. I followed the recipe exactly as it's listed, but I marinated the chicken for two days. The flavor was exceptional....

The first time I've had an Indian curry turn out like something I'd get in a restaurant. Soooo good! I used boneless skinless chicken thighs (and will continue to make it with them...YUM), and ...

Great flavor! Definitely go to an Indian Market and pick up dried curry leaves. SO DELICIOUS