Tag Archives: Anglo-Indian Chicken Curry



An old favourite of bygone days, when country fowls and hens were reared at home for the dinner table. This recipe is what my own mum and grand mum cooked in the olden days. A creamy coconut milk based chicken dish. Its like a stew. The same recipe could be used for present day broiler chicken.

Serves 6     


1 medium sized fowl jointed into fairly big pieces (preferably a country chicken)

2 cups coconut milk

3 teaspoons chopped garlic

3 medium size onions sliced

Salt to taste

2 green chillies

½ teaspoon turmeric powder

2 teaspoons chillie powder

2 teaspoons coriander powder

3 tablespoons oil

1 tablespoon lime juice

2 potatoes boiled and peeled and cut into quarters

Marinate the fowl / chicken with all the ingredients mentioned above for about 1 hour in a suitable pan.

Place the pan on high heat and cook closed for about 5 to 6 minutes.

Lower the heat and then simmer till the chicken is cooked and the gravy is thick

(If using a country fowl then it would take longer to cook). Gently mix in the potatoes.

Serve with bread or rice


Chicken Vindaloo new 2 a


Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Vindaloo was traditionally made with  Pork, but it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes


1 kg chicken jointed and cut into medium pieces

2 big onions chopped

3 medium potatoes boiled, peeled and cut into quarters (optional)

3 tablespoons oil

Salt to taste

1 teaspoon mustard powder or paste

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Marinate the chicken with the chillie powder, turmeric powder, cumin powder, mustard powder, salt and half the vinegar. Keep aside for half an hour.

Heat the oil in a suitable pan and fry the onions till golden brown.  Add the garlic paste and fry well. Add the marinated chicken,  and fry well till the oil separates from the mixture. Add the remaining vinegar and mix well.  Add a little water depending on how much gravy is required. Cover and cook on low heat till done. Just removing from the heat, add the boiled potatoes and mix once so that the potatoes are covered with the gravy.

The dish should be a lovely red colour. Serve with hoppers, bread, rice or chapattis.

Please note: Adding potatoes is optional. You could add potatoes to the Vindaloo only if desired by you. (If cooking in a pressure cooker, turn off the heat after 2 whistles).

 Vindaloo always tastes better the next day when the flavours and vinegar have soaked into the meat

Chicken Vindaloo new 2 a