This chicken mince recipe uses a classic vindaloo masala. It is full of flavor and is perfect as a filling on hot dogs or simply as a side dish. It has a sweet, sour flavor and is quite spicy as it contains a handful of Indian spices
While pork vindaloo is often made for festive occasions or in sausages I love to use this masala during other times too. If you've never tried vindaloo masala with ground chicken or beef I highly recommend you do so as soon as possible. It is spicy, tangy, and absolutely delicious. I love to serve it with fresh homemade handbreads and some potato bhaji on the side.
Ingredients and substitutes
- Chicken - Today, I am using ground chicken but this is absolutely delicious with ground beef or chopped mutton and pork.
- Masala - a traditional vindaloo is a masala that has lots of chilies, cumin, and vinegar because it was meant to have a longer shelflife on the counter. This one has onions which means it won't keep for as long as the classic. So if you plan to keep this longer I suggest omitting the chopped onions.
- Garlic - this recipe usually has a good amount of fresh garlic cloves but you can reduce them if you prefer it less garlicky.
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Chicken Mince With Vindaloo MasalaPrint Pin Rate
- ½ kg (1 lb) Chicken ground
- 2 tablespoon Oil
- 1 cup Onions
- 1 tablespoon Vinegar white
- ½ teaspoon Salt
- ¼ cup water
For the Vindaloo Paste
- 8 Red Chili Kashmiri
- 1 teaspoon Cumin Jeera
- ½ teaspoon Turmeric powder
- 6 cloves Garlic
- Coriander for garnish
- 3 tablespoon water
- Saute - In a saute pan over medium heat add the oil and saute the onions for 2 to 3 minutes until translucent.
- Masala - Add the vindaloo paste and saute for another 2 to 3 mins then add the ground chicken. Combine well making sure to break the ground meat so there are no large chunks.
- Cook - Season with salt and pepper. Add the vinegar and ¼ cup of water. Combine well and cook until the ground meat is cooked.
- Garnish with coriander. Taste and adjust seasoning. Serve with bread or rice.
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