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Web exclusive: Chicken vindaloo


This Indian classic will wow your next dinner guests, but features spices you probably already have in your cupboard. Serves 4

Recipe courtesy of Shivani Dhamija


For the chicken:
  • 8 pieces chicken, bone in
  • 1 ½ cup (375 ml) onion
  • 1 cup (250 ml) chopped tomatoes
  • 2 Tbsp (30 ml) ginger garlic paste
For the red chili paste:
  • 10-12 dried red chilies
  • 3 Tbsp (45 ml) vinegar
  • 8 cloves
  • ½ inch (2.5 cm) cinnamon stick
  • 8 peppercorns
  • 8 garlic cloves
For the gravy:
  • 1 tsp (5 ml) turmeric powder
  • 2 Tbsp (15 ml) vegetable or canola oil
  • salt to taste


  1. Marinate chicken for 30 minutes in red chili paste, ginger garlic paste, turmeric, and salt.
  2. In pan, heat oil and sauté the onions until brown.
  3. Add marinated chicken, chopped tomatoes, and water.
  4. Cover and cook until chicken is cooked through.
  5. Serve with rice.

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