Oven Baked Vindaloo Chicken - Juicy, aromatic and tasty

Oven Baked Vindaloo Chicken

60 mins


Serves 4

4 large chicken drumsticks
3 tbsp Patak’s Vindaloo Paste
1 cup basmati rice, rinsed and drained
2 cups chicken stock
1/2 onion, finely diced
1 garlic clove, finely chopped
1 tsp finely chopped ginger
2 tbsp rice bran oil

This recipe calls for

Patak’s Vindaloo Paste 283g

Patak’s Vindaloo Paste is a hot spice…

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1. Coat the chicken drumsticks with the vindaloo paste and marinate for at least 1 hour in the fridge.

2. Preheat the oven to 180 degrees Celsius.

3. Heat a tablespoon of oil in a large frying pan and brown the chicken drumsticks. Set them aside on a plate.

4. In the same pan, heat another tablespoon of oil and sauté the onions with the garlic and ginger for approximately 5 minutes over low heat until the onions have softened. Stir regularly to stop the garlic and ginger from burning.

5. Add the rice to the pan and cook for 1-2 minutes. Tip the mixture into a baking pan and pour over the stock. Mix everything together and season lightly with salt.

6. Place the chicken drumsticks over the rice mixture.

7. Cover the baking pan with foil and bake for 45 minutes. Uncover the pan and bake for another 20 minutes.

8. Remove the pan from the oven and allow to stand for 5-10 minutes. Fluff up the rice with a fork before serving.


Credit: @feedmeichi

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