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Home » Chicken Vindaloo

Chicken Vindaloo

by Mike Hultquist | Chili Pepper Madness · Apr 20, 2018 · 178 Comments

Jump to Recipe

A recipe for the popular spicy Indian dish, this spicy, tangy chicken vindaloo curry is a quick and easy kitchen staple. My version is wonderfully fiery, though you can easily adjust the heat and spice to your preference.

Chicken Vindaloo Recipe - A Spicy Indian Curry Dish

If you are a spicy food lover like I am, you need to give your taste buds a treat and try this amazing Chicken Vindaloo Recipe. It has everything a fiery food lover could want - Flavor, Heat, Spiciness, Pure Satisfaction.

It is most definitely one of my favorite recipes and it is super eat to whip together in the kitchen with very little effort and cooking time.

That's a HUGE PLUS for a slow cook like me!

Chicken Vindaloo - Plated and Ready to Eat

What is Vindaloo?

"Vindaloo" is a popular Indian curry dish that calls for meat to be marinated in a highly flavorful spicy mixture with vinegar, then quickly cooked up when you're ready to eat.

You can easily prepare it with several different meats - pork, goat, beef, even potato for a vegetarian version. I love it with chicken, particularly chicken thighs, which I've included here for this recipe.

Spicy Chicken Vindaloo - Plated and Read to Eat

How to Make Chicken Vindaloo (Recipe) - The Marinade

The vindaloo marinade is the most important part of this dish, as it imparts an immense amount of flavor that all of us spicy food lovers crave.

Vinegar is a MUST, as is garlic. From there, we're adding in a number of pungent spices to make this amazing, including paprika, ginger, coriander, turmeric, mustard powder, cumin, cinnamon, and a healthy dose of spicy red chili flakes.

Don't forget the salt and black pepper to taste.

Vindaloo curry powder in a bowl and on a measuring spoon.

Try this Homemade Vindaloo Seasoning Blend.

Upping the Heat and Spice Factor

For the wild chiliheads like ME, you can use ghost pepper chili flakes like I did. If ghost peppers are too hot for you, use the typical red chili flakes or cayenne pepper that you find in the store, which are perfectly GREAT for this recipe. 

You'll definitely get plenty of heat with them, and I want this dish to please your personal palate, not mine! So go with a heat level you're comfortable with.

You can also include a bit of sugar if you'd like, either white or brown sugar. I didn't use them this time.

Whisk all of the seasonings together with the vinegar, then pour it over the skinless chicken in a bowl. Or, use a plastic bag that you can seal. This is your curry paste. The chicken should be cut into bite sized pieces.

Refrigerate the chicken for at least 1 hour, though you'll get better results if you let it marinate overnight.

More marinade time = more flavor.

I like to whip this recipe together the night before and let it sit in the refrigerator until dinner time the next evening. It makes for a super quick and easy meal, though yeah, it does require a little bit of forethought.

Fiery Chicken Vindaloo - Served Over Rice

How to Make Chicken Vindaloo (Recipe) - The Method

Making authentic Chicken Vindaloo is simple. First, heat oil in a large skillet to medium high heat.

Next, cook down your onion and chili pepper a few minutes to soften them up. I used spicy serrano peppers here, though you can use milder peppers for a version with less heat.

Next, add the chicken (along with the marinade) and stir. Cook it for about 5 minutes, stirring occasionally.

Next, add in the tomato paste and cook stirring a bit, along with about 1/2 cup of water or chicken broth to form a sauce. Fresh diced tomatoes are also a nice addition here.

Let the whole pan simmer about 20 minutes, until the chicken cooks through and the flavors develop. You can let it simmer longer if you'd like.

If the sauce becomes too thick, just stir in a bit more water or broth until it reaches the consistency you prefer. It will thicken in the pan. It should be the consistency of a good gravy.

BOOM! DONE! Better than any Indian restaurant. It's so deliciously fragrant. I love it. Such a great recipe. Indian food is filled with so much amazing spice and flavor.

For Serving

Serve it up over rice and garnish with some fresh herbs and extra spicy chili flakes. Basmati rice is a nice choice, as is a side of naan bread. Make it rain, my friends!

Spice this baby up! 

If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.

It really is an amazing dish. Give it a try and let me know how you like this curry recipe. How spicy did you make yours?

Send pics! I'd love to see them. Till next time!!! -- Mike H.

Fiery Chicken Vindaloo - Get Yourself a Plate Now

Try Some of My Popular Curry Dish Recipes

  • Lamb Vindaloo
  • Ghost Pepper Chicken Curry
  • Spicy Thai Curry Chicken Soup
  • Homemade Vindaloo Curry Powder
  • Khao Soi - Northern Thai Coconut Curry Soup
  • Chicken Korma
  • Phaal Curry (the Hottest Curry in the World)
  • Massaman Curry

Try Some of My Other Popular Chicken Dishes

  • Grilled Harissa Chicken Legs
  • Korean Chicken
  • Dragon Chicken
  • Szechuan Chicken
  • Chicken Enchiladas Verdes with Cheese
  • Quick and Easy Chipotle Chicken
  • The Juiciest Shredded Chicken

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.

Chicken Vindaloo Recipe - A Spicy Indian Curry Dish
Print

Chicken Vindaloo – Recipe

A recipe for the popular spicy Indian dish, this spicy, tangy curry is a quick and easy kitchen staple. My version is wonderfully fiery, though you can easily adjust the heat and spice to your preference.
Save Recipe Saved!
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, recipe, spicy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 252kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.84 from 71 votes
Leave a Review

Ingredients

  • 2 pounds chicken thighs chopped
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 serrano peppers chopped (or use Indian peppers if you can obtain them)
  • 1 tablespoon tomato paste
  • Salt and pepper to taste

FOR THE MARINADE

  • ½ cup white vinegar
  • 6 cloves garlic minced
  • 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon

FOR SERVING: Cooked rice, fresh herbs, extra chili flakes

    Instructions

    • Add the chicken to a large bowl.
    • Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
    • Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
    • Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
    • Add the tomato paste and cook another minute, stirring.
    • Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
    • Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!

    Notes

    NOTES: This is definitely a hot and spicy dish. Some would say very hot, though you can dial back the heat by using milder chilies and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.
    Gluten Free.

    Nutrition Information

    Calories: 252kcal   Carbohydrates: 5g   Protein: 30g   Fat: 12g   Saturated Fat: 2g   Polyunsaturated Fat: 2g   Monounsaturated Fat: 6g   Trans Fat: 1g   Cholesterol: 144mg   Sodium: 202mg   Potassium: 519mg   Fiber: 2g   Sugar: 1g   Vitamin A: 1055IU   Vitamin C: 4mg   Calcium: 40mg   Iron: 2mg
    Chicken Vindaloo Recipe - A Spicy Indian Curry Dish
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    This recipe is gluten free.

    Chicken Vindaloo - Recipe | ChiliPepperMadness.com #IndianCuisine #Curry #IndianFood #Spicy #SpicyFood

    Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, ghost pepper, lighter fare and low calorie, low budget/inexpensive meals, mikes favorites, serrano pepper

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      Recipe Rating




    1. thomas vesely says

      January 15, 2023 at 4:01 am

      5 stars
      marinating,,,,,,cooking........first thing i have cooked in 3 years........very insecure ........optimistic too........ok, my effort a 7........thanks

      Reply
      • Mike Hultquist says

        January 15, 2023 at 7:38 am

        Enjoy, Thomas!

        Reply
    2. Gillian says

      October 30, 2022 at 5:18 am

      5 stars
      Saturday night is curry night in our house.
      Well after cooking up your vindaloo all I can say is "didn’t you blow our minds, didn’t you" or at least our taste buds!.
      I made a few adjustments with the chillies using tai chilli flakes and 3 jalapenos and 1 orange kilian, which I had growing in the garden. Worked wonderfully. Served it with courgette( zucchini) pakoras and basmati rice with lots of cool beer.
      So easy to make marinade was perfect.
      We loved it.
      Thanks for the recipe, it definitely on our curry list from know on.

      Reply
      • Mike Hultquist says

        October 30, 2022 at 11:44 am

        Thanks, Gillian!

        Reply
    3. Peter says

      October 13, 2022 at 5:50 am

      Disappointing you felt the need to remove my post, is it because I gave the recipe 2 stars? That explains why 99.9% of comments have 4, 5 stars, such a shame you feel the need you cherry pick as your food generally looks very good but the recipes aren't going to be everybody's tastes, that's reality.

      Reply
    4. Peter says

      October 09, 2022 at 1:00 pm

      2 stars
      Stumbled across this today and thought I would give it a try as i fancied trying a 'vindaloo' and had all the ingredients but used chicken breast diced.
      First thought looking at the ingredients was half a cup of vinegar seemed excessive, I'm not a big fan of using half a cup measurements which on googling equates to 8 tbsp of vinegar. Also 4/5 mins to fry onions for a curry isn't long enough for me, they need to be caramalised so low fried for at least 20-25 mins, added puree afterwards and then blitzed the onions and puree to make a smooth paste. Fried the chillies then chicken marinade then added the blitzed paste for a smoother texture along with stock.
      Once finished and tasted - there is too much vinegar, overpowers the dish for me. I'd recommend maybe using 3-4 tbsp of vinegar for starters.
      I will give it another try with less vinegar and may mix the white vinegar with half malt vinegar.

      Reply
      • Mike Hultquist says

        October 13, 2022 at 7:25 am

        Peter, sorry you found my Chicken Vindaloo recipe too vinegary and only worthy of 2 stars. I'm all for changing up recipes as you've done, making it your own, though that does change it from the original as well, which is worth noting. Perhaps you can make a note to reduce the vinegar to your personal tastes and enjoy it more the next time. Best to you, and thank you for sharing.

        Reply
        • Peter says

          October 15, 2022 at 6:51 am

          Hi Mike, thanks for the reply, I'll take back my previous message sent to you!
          The 2 stars were purely because for me there was too much vinegar which overpowered the dish.I will try it again with less vinegar and let you know the results.
          I also used root ginger as never use the spice in curries.
          All the best
          Peter

          Reply
    5. Eivind says

      September 11, 2022 at 10:23 am

      I put this on my to-do list as we love Indian foods. I just wonder one thing. I see that you add the tomato paste after putting the chicken and marinade in the pan. What I'm wondering is whether it shouldn't be added to the pans with the onions and peppers and allowed to brown a little for a maillard reaction. It might add a bit of complexity and depth to the dish. Or is there a reason for adding it later? Thoughts?

      Reply
      • Mike Hultquist says

        September 11, 2022 at 10:25 am

        Go for it. You can brown the paste with the onions and peppers. I would make it both ways, see which you prefer. Enjoy!

        Reply
    6. Joan Edwards says

      August 30, 2022 at 8:20 am

      Does this recipe freeze well.

      Reply
      • Mike Hultquist says

        August 30, 2022 at 8:26 am

        Yes, Joan. I freeze leftover portions of this all the in freezer containers. It reheats nicely.

        Reply
    7. Rita says

      August 22, 2022 at 4:13 pm

      5 stars
      Excellent and easy recipe! Made it last night, perfect spice, followed the recipe exactly and it was a hit with my husband and our guests. Thanks.

      Reply
      • Mike Hultquist says

        August 23, 2022 at 8:35 am

        Great! Thanks, Rita!

        Reply
    8. JennyO says

      June 22, 2022 at 12:25 pm

      5 stars
      Truly delicious and easy to put together using pantry spices and just a few minutes of prep and pan sautéing.

      Tasted better than most restaurant delivery with very little effort!

      Reply
      • Mike Hultquist says

        June 22, 2022 at 12:26 pm

        Thanks, Jenny! Very very happy you enjoyed it! Thanks for sharing!

        Reply
    9. Alice Gilkes says

      May 31, 2022 at 8:07 pm

      5 stars
      Hello! Thanks for sharing this recipe. I made it recently for the first time and it was absolutely gorgeous. Just like you, I used ghost pepper flakes and it was perfect - just the right amount of heat for my liking. I am going to give your phaal a go next.

      Reply
      • Mike Hultquist says

        June 01, 2022 at 6:10 am

        Awesome to hear, Alice! You are a true spicy food lover! I love to hear it. Thanks!

        Reply
    10. Josie L Magistro says

      May 12, 2022 at 1:08 pm

      Hi Mike! I have a question about the marinade used for the chicken.
      Is this safe to use this marinade after the raw chicken was in it? I know that when I make a vinegar dressing to marinade my steak in, the FDA came out saying that it was dangerous to keep it for a dipping sauce. Due to possible bacteria. Our family has been using it this way for years. So now I always discard the mixture. Does this stand true for this method in the Vindaloo chicken recipe? I am making this dish for tonight. Thank you for your advice.

      P.S. LUV YOUR FOOD!!

      Reply
      • Mike Hultquist says

        May 12, 2022 at 1:11 pm

        Thanks, Josie. I appreciate it. Yes, you really shouldn't use the marinade for anything when marinating chicken unless you cook it. With this recipe, the marinade gets cooked down and becomes the sauce. I hope you enjoy it!

        Reply
        • Jlosie says

          May 12, 2022 at 9:00 pm

          Thanks Mike!! First vindaloo and it is AMAZING!! You are The MADMAN!!
          Thank you! Sooo frickin good!!

          Reply
          • Mike Hultquist says

            May 12, 2022 at 10:06 pm

            Awesome! Glad you enjoyed it!!

            Reply
    11. Ann price says

      May 10, 2022 at 7:39 am

      5 stars
      Tried 3times last night to marinate chicken but very watery is thus normal. Made it last week was perfect but too spicy but best curry honestly I've tastef

      Reply
      • Mike Hultquist says

        May 10, 2022 at 8:13 am

        Ann, it's a pretty loose curry, as there is a lot of liquid. You can reduce the liquid in the pan while simmering, uncovered, or try stirring in a bit of corn starch slurry (mixed with water) and simmer to thicken. Let me know if this helps.

        Reply
    12. Ann price says

      May 10, 2022 at 7:38 am

      I made it last week way to spicy lol. Marinated chicken last night tried e times very watery compared to last time don't understand??. Help

      Reply
      • Mike Hultquist says

        May 10, 2022 at 8:13 am

        Ann, it could have something to do with the actual chicken used, if there was a lot of water content with them. This happens sometimes. See my other comments on your previous questions. I hope this helps!

        Reply
        • Ann price says

          May 10, 2022 at 9:58 am

          5 stars
          Thank you making now that makes sense

          Reply
          • Mike Hultquist says

            May 10, 2022 at 11:32 am

            Thanks, Ann!

            Reply
    13. Alexandria kling says

      April 24, 2022 at 8:17 am

      5 stars
      I haven*t tried it yet,but I can*t wait.Albeit a vegan version .And you are right.....A spicy go to! Thanks so much,Stay safe ...Alexandria

      Reply
      • Mike Hultquist says

        April 24, 2022 at 9:03 am

        Thanks, Alexandria!

        Reply
    14. AussieDee says

      March 29, 2022 at 9:56 pm

      5 stars
      I made this in a slow cooker, added all of the ingredients and can of crushed tomatoes to give it a bit more sauce. Used 4 whole chicken breasts and pulled them out just before serving, shredded them up and popped them back in. It was a hit!
      10mins prep in the morning, slow cooker on low for 6hrs and all I had to do was pop the rice cooker on when I got home. So so so so easy! And delicious. Thank you for sharing.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 30, 2022 at 6:19 am

        Nice! I love it in the slow cooker, Dee! Perfection right there. Glad you enjoyed it.

        Reply
    15. Erik says

      February 26, 2022 at 9:07 pm

      5 stars
      This recipe was fantastic! I used bone-in chicken thighs I had leftover, but since they're simmered in the sauce, they came out perfect. Great with naan to soak up that sauce. I'll be using a habanero instead of a serrano next time to up the heat level.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 27, 2022 at 9:10 am

        Nice! Yes, habanero next time for sure! Spice it up, Erik. Glad you enjoyed it. =)

        Reply
    16. Amber Saeidi Asl says

      February 19, 2022 at 12:55 pm

      5 stars
      My family and I love this recipe! I found it about two years ago and make it about once a week and we still aren’t tired of it! I’ve had to dial down the heat because my toddler can’t handle it (yet) but it is still so delicious!! Thanks for sharing it!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 19, 2022 at 3:44 pm

        Awesome, Amber! That's a lot of vindaloo! I love it. One of our favorites, too. Thanks for sharing your comments!! =)

        Reply
    17. Cathy Crane says

      January 09, 2022 at 2:48 pm

      5 stars
      This recipe is fantastic!! I have made this so many times that I know it by heart! My family and I absolutely love it and we enjoy it at least twice a month. I don't change a thing and serve it with basmati rice and naan for a delicious and spicy meal. Thank you so much for sharing ❤

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 09, 2022 at 5:45 pm

        Excellent! Thanks, Cathy! Super happy you are enjoying it! =)

        Reply
    18. Sujata P. says

      December 21, 2021 at 3:32 pm

      5 stars
      I'm Indian and I can't eat the level of chili pepper madness in this recipe. Otherwise, thus toned down, this has recipe has become a huge family favorite and weekly staple at our table. Thank you ever so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 21, 2021 at 3:42 pm

        Thanks so much, Sujat. I'm super happy you enjoyed this one. It is definitely a SUPER HOT recipe, and meant to be adjusted to your own preferred heat level. Glad it's a family favorite! Thanks for sharing!

        Reply
    19. Bex says

      November 11, 2021 at 8:44 pm

      4 stars
      Great flavor, loved it, but too much vinegar for me. I am curious if there is a reason for so much. Will half it next time I make this, and I will definitely be making this again.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 12, 2021 at 6:42 am

        Thanks, Bex. Vinegar is more of a personal preference and much can depend on simmering time. You can easily use less to your personal tastes next time. Enjoy.

        Reply
    20. William Hanti says

      October 26, 2021 at 8:11 pm

      5 stars
      I own and operate a food truck in SWFL. We specialize in Mediterranean Cuisine. We are the only truck with a tandoor oven on board. Our most popular dishes are our Butter Chicken and Chicken Shawarma. I tried this recipe tonight and made three pounds, we served it with Basmati and Naan. SOLD OUT!!!!! One change I made was using Indian chili powder combined with crushed red pepper. I've had Vindaloo at Indian restaurants that was much hotter, but I think this heat was good for the average Joe!!!! Thanks, looks like this goes on the menu!!!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 27, 2021 at 7:03 am

        Awesome to hear! Thanks so much! I love this!

        Reply
    21. Pauli says

      October 18, 2021 at 9:39 am

      5 stars
      Wow! 100% delicious, easy to make and soooo flavorful! We used to order Vindaloo from a tiny Indian restaurant inside a hotel locally that closed down. We used to order extra and freeze just to have it on hand. I'm so glad that I found this recipe and that I had all the spices in my cupboard to make it. It tasted exactly like the one we used to order (better actually) so thank you! My husband was so impressed and you have gained a new fan!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 18, 2021 at 10:12 am

        Very nice! Glad you enjoyed it, Pauli! I love to hear it. =)

        Reply
    22. Andrew says

      July 06, 2021 at 7:01 pm

      5 stars
      Amazing recipe. Highly recommend marinating for 24 hours as this is just an explosion of heat and flavor. I found it pairs well with curry rice or naan.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 07, 2021 at 5:33 am

        Thanks, Andrew!

        Reply
    23. Victoria says

      June 29, 2021 at 8:00 pm

      4 stars
      Delicious! I only used a couple of tbsp of red pepper flakes and it was plenty hot enough for me 🙂 would love more complete nutritional details but this is so easy to make, will definitely be making it again!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 29, 2021 at 9:42 pm

        Glad you enjoyed it, Victoria. The nutritional details have been restored. Seems they went missing after an update by my programmer. Thank you for bringing it to my attention. Cheers.

        Reply
    24. Mohini Natt says

      June 11, 2021 at 7:32 pm

      5 stars
      This recipe has amazing flavor and good heat! The only thing I did was use ghee instead of olive oil because my mom had some on hand. Also I made it with just water at first (and it was good!) but then added a little chicken bouillon to see the difference and it elevated the flavors.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 12, 2021 at 8:57 am

        Thanks, Mohini! Glad you enjoyed it!

        Reply
    25. Mike says

      May 27, 2021 at 9:49 am

      5 stars
      Loved this Vindaloo dish Mike. Lamb Vindaloo is my go to at our local Indian restaurant so this one caught my eye. Added some diced jalapeno to the onions and serranos, and a few TB's of spicy bloody mary mix instead of water. Result was exactly what I was shooting for. Thanks for all the great recipes!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 27, 2021 at 11:15 am

        Awesome! Thanks, Mike! Glad you enjoyed it.

        Reply
    26. Jérémie says

      May 22, 2021 at 1:13 pm

      5 stars
      Vindaloo is a colorful dish: bitter and acid and very hot. A great indian recipe.
      Your recipe is very nice, Mike. I just made a few changes: never olive oil for me in indian recipes, but ghee 😉 and Vindaloo, for me has to be fiery, so: 1 ghost pepper per person, here. To eat with a nan, and garnish with fresh cilantro. Nom nom nom!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 22, 2021 at 2:23 pm

        Thanks, Jérémie. Yes, ghee is definitely more traditional. Nice and hot, agreed!

        Reply
    27. Debbie says

      March 30, 2021 at 3:19 pm

      This was delicious. Loved the spice level, using red pepper flakes. Had some fresh jalapenos so used those. It was terrific. Thank you for the recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 31, 2021 at 5:47 am

        Thanks, Debbie!

        Reply
    28. Kevin says

      February 17, 2021 at 5:47 pm

      5 stars
      This was $@&!ing amazing. Oh my god!!!!
      So full of flavour. I did a few tweaks. I love the spice rub so I did 1 1/2 times all the spices to same amount of vinegar.
      Didn’t have a Serrano so used 2 habaneros with the onion. And I liked adding a little chopped tomato.
      This was just so hot but so delicious. The heat is the perfect amount.
      Thanks again. Now I have to go dry off all the sweat.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 17, 2021 at 10:59 pm

        Nice! You surely love to bring the heat, Kevin. I love it.

        Reply
    29. Stacy says

      February 07, 2021 at 3:17 am

      5 stars
      Great recipe! Full of flavor and perfect amount of heat!! Shared with friends and family.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 07, 2021 at 7:55 am

        Thanks, Stacy!

        Reply
    30. Shannon says

      February 02, 2021 at 1:28 am

      4 stars
      Will try this again but...er merrr gerssh.....ghost pepper flakes! My husband and I adore hot, spicy food and vindaloo but were new to using ghost pepper flakes. I read the recipe a few times and asked him to check my ingredients, re-reading the 2 TBSP of pepper flakes (using ghost pepper flakes) a few times. All I can say is...ouch!
      Even if you think you LOVE spicy, seriously watch out if using ghost pepper flakes...like maybe 1/4 what it calls for. GIRL, you gots to be crazy if you can handle that much 🙂
      All in all a great dish but just watch out the heat

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 02, 2021 at 5:28 am

        Glad you enjoyed it overall, Shannon. The recipe calls for red pepper flakes, which aren't as hot as ghost. Only use ghost if know the heat! That's for sure. Vindaloo is usually spicy. I just like things a bit extra spicy than most.

        Reply
    31. Janet Allgeier says

      January 30, 2021 at 1:37 am

      I have a question about the vinegar. All I have is apple cider vinegar. Would that work?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 30, 2021 at 9:59 am

        That will work, Janet. Let me know how it goes for you.

        Reply
    32. Ron McDuffie says

      January 09, 2021 at 8:59 pm

      I made this last night. Followed recipe to the T. It turned out more greenish-yellow than red. It was good and will try it again. Next time I will just add more tomato paste and use red habaneros instead of serranos.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 10, 2021 at 9:17 am

        Thanks, Ron.

        Reply
    33. John Gonzales says

      January 01, 2021 at 3:34 pm

      5 stars
      Made this the first time a couple of months ago, since then it is on our monthly meal rotation. So delicious! Have made it for friends and family and it's always a hit! I make 2 batches, one hot, one not, for family that can't take the heat. We also add diced potatoes . Thank you for the recipe!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 02, 2021 at 9:42 am

        Awesome! Thanks, John!

        Reply
    34. Jeremy says

      December 18, 2020 at 9:41 pm

      5 stars
      Made this for the first time tonight. My body doesn’t bode well with super spicy food these days, so I made a few changes to tone down the heat a bit. I used jalapeños in place of the serranos, and New Mexico Chile flakes instead of the spicy red pepper flakes. It went well over Basmati rice and a side of roasted sweet potatoes. So freakin delicious! I’ll definitely be making this again.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 19, 2020 at 8:23 am

        Excellent, Jeremy! Glad you enjoyed it! Very nice.

        Reply
    35. Bobbi says

      December 06, 2020 at 5:33 pm

      5 stars
      Dang! I made your chicken vindaloo for my husband and son (I’m a vegetarian), and they said it was the BEST EVER!

      A tad hard on the sinuses during prep, but so worth it!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 07, 2020 at 9:35 am

        Outstanding! Super happy he enjoyed it, Bobbi! Nice.

        Reply
    36. Peter says

      December 06, 2020 at 8:23 am

      Hi Michael, this looks really tasty. Can you replace the chicken with shrimps?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 06, 2020 at 9:10 am

        Thanks, Peter. Yes, this would be good with shrimp, but you only need a few minutes to cook the shrimp in the sauce at the end before serving. Let me know how it turns out for you.

        Reply
    37. Brooks Reeves says

      December 01, 2020 at 8:02 pm

      So I just made this for my dads birthday who loves vindaloo. I was a little worried it might be too spicy but I found it to be perfect. Extremely flavorful and besides the prep work, also super easy. I thought I was going to have decent amount of leftovers given how much of it I made but the two of us polished off the whole batch. Thanks so much for posting this. Much better than the last recipe I used for veggie korma on a different website.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 02, 2020 at 11:15 am

        Excellent, Brooks! Glad you both enjoyed it! Thanks for sharing.

        Reply
    38. mian bilal says

      December 01, 2020 at 7:00 am

      5 stars
      Thanks Michael for sharing i just came here from Pinterest and thins is just amazing..thanks for sharing

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 01, 2020 at 9:28 am

        Thanks, Mian!

        Reply
    39. Tom says

      November 16, 2020 at 4:21 pm

      5 stars
      Hey Mike, I have made this recipe twice now and it has been excellent every time! I had tried to make Chicken Vindaloo a few times in the past but none of the other recipes I tried really worked out. This one however is nearly perfect. Your recipe has all of the flavors of a traditional vindaloo and I love the amount of kick your recipe provides. Both times I have made this I followed your recipe to the letter and the end result was fantastic. I especially love the fact that you can marinade the chicken for as long as you want and then toss it in the pan when you are ready to eat. And I had never used serrano peppers before but after this recipe I will be adding them to my regular pepper rotation.
      Thanks for the recipe and keep them coming!
      Cheers,
      Tom

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 17, 2020 at 8:46 am

        Thanks so much, Tom. I appreciate it. This is definitely a favorite on the site. Big hit!

        Reply
    40. Brian Todd says

      October 09, 2020 at 9:24 am

      5 stars
      Came across your site completely by accident. Im sooooooo glad i did. The vindaloo recipe is just amazing. The spices compliment each other. Its not too intense the flavour. More chillies next time. Thank you.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 10, 2020 at 1:44 pm

        Wonderful! Thanks, Brian. Super happy you enjoyed it.

        Reply
    41. Mike C says

      August 23, 2020 at 4:07 pm

      5 stars
      Absolutely loved it! Spicy AND flavorful. My son and I loved it. But it was too spicy for everyone else . Spice is great but when you get that kind of flavor with it, it’s so worth it. Definitely adding this to the regular cook. Thanks!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 24, 2020 at 2:25 pm

        Nice! Thanks, Mike!!

        Reply
    42. Kristen Dougherty says

      August 14, 2020 at 7:45 am

      5 stars
      Very first time making an Indian dish from scratch. I fell in love with Indian cuisine since moving to the UK. But I would usually buy the pre-made Curry sauce in a jar as Indian cooking was not part of my culinary repertoire. I will never go back. This is a perfect dish and I might use it as an entertaining recipe; it’s so tremendous. My husband can stop dipping bread into the sauce! Thank you!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 14, 2020 at 7:58 am

        Awesome! Great to hear, Kristen! I know, homemade curry is SO MUCH BETTER, isn't it? Super happy you enjoyed it. This is one of our favorites at home.

        Reply
    43. TomP says

      August 13, 2020 at 5:05 pm

      5 stars
      Made this for the first time tonight, and I did everything exactly as specified in the recipe without changing quantities or substituting ingredients. It was fantastic as written. Yes it's a bit spicy, but not overwhelming and it's backed by a really nice flavor. I made a cucumber raita to have with it anticipating a fire, but I didn't need it (it was still a nice addition). Outstanding recipe, thanks!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 14, 2020 at 6:24 am

        Thanks, Tom! Glad you enjoyed it!!!

        Reply
    44. Kerri says

      August 06, 2020 at 11:44 am

      5 stars
      We love Indian food, but going out can get expensive so I try to find recipes to fix at home. I've tried several Indian dishes, and usually they never come close to what we get going out. However, Mike's vindaloo is an exception! It is absolutely delicious!!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 06, 2020 at 2:46 pm

        Thanks, Kerri! This is one of our favorites for sure. Very popular! And nice and spicy. =)

        Reply
    45. steve barnes says

      June 08, 2020 at 6:49 am

      5 stars
      Fantastic recipe, I'm a chef and tbh loved this one, keep up the good work mate

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 08, 2020 at 7:43 am

        Thanks so much, Steve! I appreciate it. This is definitely one of our favorites.

        Reply
    46. Brad in Boise, ID says

      June 07, 2020 at 10:54 pm

      5 stars
      Michael, I made your vindaloo recipe yesterday (6/7/20), with some persoanl adjustments. It was a HUGE hit. I added a tsp of cardamom, a little ground clove, TB of Kashmiri chili powder, some whole dried chilis (during the simmer), a little brown sugar, some red potatoes, some finely chopped cherry tomatoes, and a whole bunch of fresh cilantro. I used a mix of chicken thighs and breast. Marinated the chicken for about 4 hours, which was plenty of time. I let everything simmer for about an hour to really let the flavors meld together. Will definately be making this again.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 08, 2020 at 6:37 am

        Thanks, Brad! The adjustments sounds great! Super happy you enjoyed it.

        Reply
    47. John Burzala says

      June 06, 2020 at 12:18 pm

      5 stars
      I made this recipe tonight and loved it, only difference as i really like hot food i put chilli paste instead of tomato. I qm lookong forward to doing your Phaal recipe next.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 06, 2020 at 12:40 pm

        Nice! That'll nicely up the heat for you, John. Glad you enjoyed it! I hope you enjoy the phaal curry as well.

        Reply
    48. Stefan Dill says

      June 05, 2020 at 7:06 pm

      4 stars
      I cook a lot of India n food from scratch and I'd never done Vindaloo as a marinade before, just a slow cook adding the spices and vinegar in layers. This is a great, easier way to do it!
      One thing though: I never use olive oil on Indian food I find its completely wrong. I use mustard oil or vegetable oil and mustard seeds.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 06, 2020 at 8:48 am

        Thanks, Stefan. You can use whatever oil you'd prefer for this recipe. Thanks for commenting.

        Reply
    49. Heather H says

      May 27, 2020 at 8:50 pm

      3 stars
      I found the flavor to be out of balance, very acidic and hot. Too much vinegar, or maybe I'll use a milder flavored vinegar next time. I like heat but this was a bit much, I'll use half the red peppers. Otherwise, great spice blend, fast and easy recipe. I added garam masala instead of cinnamon, and tried to cut the acidity with some honey and cream.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 28, 2020 at 6:48 am

        Sorry to hear it was too acidic, Heather. It could be the vinegar you used. A good quality vinegar is very important in cooking. Maybe next time you can cut that in half for the marinade or let it simmer longer with extra water or broth to mellow that out. Thanks for your comments.

        Reply
    50. Mackenzie says

      May 18, 2020 at 1:30 pm

      5 stars
      Seems like there won’t be much of the sauce with only 1/2 cup of water. Am I missing something?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 18, 2020 at 1:53 pm

        Mackenzie, you will have some liquid from the marinade, plus the water. This is a slightly thicker sauce for chicken vindaloo. If you'd like it thinner/saucier, you can add in more water or stock to thin it out. Let me know how it turns out for you! Enjoy!

        Reply
    51. Lionel says

      May 11, 2020 at 12:41 pm

      5 stars
      Just made that recipe tonight!
      I am not a baker so that quantities and volumes were 100% rule of thumb based. Loved it!

      I am commenting just to share that I have made it pepper / Chili free (except a normal black pepper pinch) to accommodate the 2 toddlers of the house!
      Was a Total success!

      Of course, wife and myself - 2 chili / pepper fanatics - seasoned it greatly after the cooking - using finely chopped fresh red chili and chili flakes.

      Thanks a lot for the spice mix recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 11, 2020 at 12:49 pm

        Excellent, Lionel! I love that you were able to adapt it as needed. Super happy you enjoyed it! Thanks!

        Reply
    52. Peter says

      May 03, 2020 at 2:13 pm

      5 stars
      I recently got my hands on some reaper peppers. How many do you recommend using.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 04, 2020 at 8:16 am

        Peter, reapers are extremely hot, so I would suggest using only 1 or even 1/2 of one to start to make sure they aren't too hot for you. Let me know how it goes, my friend!

        Reply
    53. Pat Bennett says

      May 02, 2020 at 3:10 am

      5 stars
      Hi Mike
      Absolutely sensational. Mine ended up a little bit runny so I added a little bit of flour to thicken it up. Beautiful.
      Thanks for the recipe, I’ll definitely make it again and again.
      Regards
      Pat

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 02, 2020 at 7:41 am

        Thanks, Pat! Super happy you enjoyed it!

        Reply
    54. David says

      April 20, 2020 at 6:28 am

      5 stars
      Absolutely delicious...Learning to make Indian dishes has been as fun as learning to bake bread...but my hands look like I have kidney failure...and gloves are hard to come by these days... 🙂

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 20, 2020 at 6:56 am

        Thanks, David. Super happy you enjoyed it! Keep on cooking!

        Reply
    55. Jay says

      April 19, 2020 at 6:11 pm

      4 stars
      The spice level was on point. I used 1tbsp Cayenne, 1tbsp red pepper flakes and 1tsp of chili powder along with a healthy dose of black pepper. Also added a little salt to the marinade. This was very good. My only complaint is that there was some sort of acidic/tang flavor that threw this dish off a little. Maybe cutting the vinegar down a little could be the solution or possibly the mustard powder? Thoughts?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 20, 2020 at 6:54 am

        Jay, it could be the vinegar, which is common to many curries. You could omit it next time, see if you like it better. Let me know if you wind up making it again with the vinegar.

        Reply
    56. Joe says

      April 11, 2020 at 8:28 pm

      Ok I'm going to try this but... You really used 2 TABLESPOONS of ghost pepper flakes? I really love hot and I have a high tolerance but that sounds crazy?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 12, 2020 at 11:22 am

        Joe, I usually do a mix, often some ghost with cayenne flakes, sometimes mid-level heat flakes from peppers from my garden. You can definitely mix and match and use to your own heat and spice level preferences. Let me know how it turns out for you.

        Reply
    57. John says

      April 11, 2020 at 8:18 pm

      Making this tonight for the second time in 2 weeks, great delicious recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 12, 2020 at 11:21 am

        Excellent! This one is on regular rotation in our kitchen. LOVE it.

        Reply
    58. Angelica says

      April 04, 2020 at 4:49 pm

      Hey! I want to try this recipe - if I do it with potatoes and peas instead, how do you advise cooking?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        April 05, 2020 at 11:32 am

        Angelica, absolutely, this would be great with potatoes. I would sautee the potatoes first to soften them up a bit, then let them simmer in the sauce to complete cooking and absorb all those wonderful flavors. Let me know how it turns out for you.

        Reply
    59. Cara says

      March 16, 2020 at 1:19 pm

      4 stars
      Great recipe overall - I marinated the chicken as instructed, but also added canned chickpeas in the last 10 minutes of simmering. I used ghee instead of olive oil. Really delicious, but I will cut down on the vinegar slightly next time I make this.

      I paired with a spiced basmati rice (this recipe: https://www.allrecipes.com/recipe/72349/indian-style-basmati-rice/).

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 17, 2020 at 7:04 am

        Thanks, Cara. Yes, you can easily adjust to your own taste preferences. Glad you enjoyed it overall.

        Reply
    60. René Cozens says

      March 10, 2020 at 6:26 am

      5 stars
      Absolutely delish!! Great to find another chili fanatic! Thank you so much for sharing!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 10, 2020 at 7:00 am

        Thank you, Rene! I appreciate the comments. Have a great day!

        Reply
    61. Sarah says

      March 04, 2020 at 9:15 pm

      5 stars
      Amazing!! I have made your chicken and beef versions of this recipe along with your raita recipe and they turned out absolutely amazing. Best indian recipe I've ever made...just as good (if not better) as anything I've ordered at my favorite restaurants. Thank you so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 05, 2020 at 7:46 am

        Thank you, Sarah! Super happy you like it! One of my favorite recipes for sure.

        Reply
    62. Brit says

      February 17, 2020 at 6:34 pm

      5 stars
      I just finished making this, it was so good! I only had chicken breast but it worked out perfectly and we prefer white meat anyway. Thanks for the excellent recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 18, 2020 at 7:17 am

        Thanks, Brit! I'm glad you enjoyed it!

        Reply
    63. Maria Dalton says

      February 10, 2020 at 6:11 pm

      So good!!! definitely brings the heat!! First timer and will def be adding this to our dinner line up 🙂 . Thank you so much!!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 11, 2020 at 7:47 am

        All right! Thanks, Maria! Yeah, this is a good one. I love this recipe.

        Reply
    64. Rick Starling says

      February 01, 2020 at 12:51 pm

      5 stars
      Thank you. Beautiful dish. I did alter it a little. I added yogurt potatoes and a t of garam masala.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 01, 2020 at 1:01 pm

        Sounds like a perfect addition, Rick!

        Reply
    65. T. R. says

      January 17, 2020 at 4:58 pm

      5 stars
      My favorite neighborhood Indian restaurant just closed down and I used to get the chicken vindaloo every week. I was craving it so I made this and it’s even better than the restaurant’s version. Great recipe. I used Hungarian hot paprika. Thanks-this was amazing.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 17, 2020 at 5:03 pm

        That's great. T.R. Sorry to hear about the restaurant closing, but glad you found a good replacement! I greatly appreciate the comments!

        Reply
    66. Rich says

      January 17, 2020 at 12:30 pm

      5 stars
      Added a red pepper for a little more substance but my gosh, this recipe knocks it out the park. Thank you very much, in now infamous in my family for making a fiery but tastey curry. Thank you very much.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 17, 2020 at 1:35 pm

        That's GREAT to hear, Rich! I love this. Helping to make people famous! =)

        Reply
    67. John Greer says

      December 28, 2019 at 7:52 pm

      5 stars
      Just made the milder recipie, I definately reccomend it! Go for the full 24 hour marinade, it turned out perfectly! I went with serranos too, but I think I will use fresnos next time.

      Try this with poppadoms for dipping!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 29, 2019 at 10:13 am

        Thanks, John! I appreciate it!! Glad you enjoyed it.

        Reply
    68. LKD says

      December 14, 2019 at 7:57 pm

      5 stars
      I cook a lot for Indian food and this recipe was absolutely too notch. Bravo!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 15, 2019 at 9:46 am

        Thanks, LKD! Very glad you enjoyed it! It's one of my favorites. I get requests for it all the time.

        Reply
    69. Dan says

      November 13, 2019 at 8:11 pm

      5 stars
      My new go to recipe. Tastes amazing. The vinegar definitely gives it a new dimension. Also added some potatoes and half tomatoes. Swapped in some scotch bonnets for real fire and added a little yoghurt with the marinade. Really impressed. Don't know if this is my imagination but are the ingredients similar to Naga curry? Swear it's got a similar taste. Also a favourite of mine. I make a big pot and freeze. Just run out tonight, hence back on here.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 14, 2019 at 7:42 am

        Thanks, Dan. I appreciate it! I do love vindaloo. It can be similar to Naga curry, which uses Naga Jolokias, I believe. Both can get quite hot!

        Reply
    70. Mark and Claire Poole says

      November 09, 2019 at 1:27 pm

      5 stars
      So I cooked this following your recipe almost exactly, which I’m not usually good at doing! Apart from adding a pinch of sugar ,and I must agree with the other comments on this page it WAS amazing. I usually like a madras heat kinda curry but this is definitely going on the regular menu in our house ..... happy????

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 09, 2019 at 2:29 pm

        Thanks so much, Mark and Claire! Super happy you enjoyed it! This is one of my wife's favorites. She requests it all the time. I have to keep a big batch of Vindaloo Curry Powder in my cupboard just for her. =)

        Reply
    71. Roula says

      September 22, 2019 at 2:48 pm

      5 stars
      This was the best Indian recipe I've ever cooked! I wish I had a pic to send you but we devoured it instantly! I have to say I toned it down quite a lot because the Greek palate is not accustomed to such heat levels. I used dried Cascabel peppers, which I absolutely adore, instead of Serrano and hardly any chili flakes. Next time I'll use more chili to train myself and the family. Thanks a lot for this one!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 22, 2019 at 4:06 pm

        Outstanding, Roula! I'm super happy you enjoyed it. Isn't it great that you can adjust the recipe to your preferred heat level? Thanks for sharing!!

        Reply
    72. Alison says

      August 31, 2019 at 1:53 pm

      5 stars
      Very good, I only used a prepared vindaloo spice no red chili flakes or fresh hot peppers. My kids love curry and somewhat spicy food so I wanted to see if it would be a tolerable spice level for them. It was not, though my 8 year old enjoyed the taste it was too spicy. But my husbànd and I really enjoyed it. I added potatoes and a ton of cilantro. I also used more chicken broth as I like my curries very saucy. Easy and will make again!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 01, 2019 at 9:05 am

        Excellent, Alison! So happy you enjoyed it! Yes, this one can definitely get spicy.

        Reply
    73. Joe says

      August 18, 2019 at 1:53 am

      5 stars
      This is a fantastic recipe! I use it as a base for most Curry's i make, balanced but with a real kick.

      I tend to mix up the bulk ingredients, changing out half the weight of the chicken for potatoes/mushrooms or cauliflower.

      Great stuff!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 19, 2019 at 9:00 am

        Thanks, Joe! I love the addition of the veggies. Quite delicious!

        Reply
    74. Alison says

      August 16, 2019 at 2:27 pm

      How many tsp of the pre-made vindaloo spice mix would you use for the marinade?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 16, 2019 at 2:33 pm

        I would use 4-6 teaspoons or more, depending on how pronounced the flavor you are looking for. Let me know how it turns out for you. Enjoy!

        Reply
    75. Melanie Dawson says

      August 10, 2019 at 3:02 am

      Hi what type of mustard powder do you use ??

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 10, 2019 at 7:34 am

        Melanie, I used yellow mustard powder for this recipe.

        Reply
    76. Robert E. Breeding Caramazza says

      June 21, 2019 at 9:20 pm

      5 stars
      I live in Costa Rica. I used a Panamanian pepper (only one) to scale back the heat a bit for my wife and daughter. That's about 1/2 of the heat 2 Serranos would give you (Panamanian chilies have about 2-3 times the heat of a jalapeño or about the heat of one serrano ...and have a nice flavor) ...and I ended up adding some more heat with some sriracha sauce late in the game ...and, a bit of (coconut) sugar, and some diced tomatoes (as suggested in the intro to the recipe.) Otherwise ...with the exception of a bit more cooking time ...I closely followed the recipe.

      All 3 of us had second helpings! And, this "chicken vindaloo" recipes is on our "make again" list. It's an adventure in taste we will return to again.

      5 STARS. Thanks for sharing!!!

      We all started off eating a bit confused ...unsure of what this was. But ...the more we ate the more we liked it! And all 3 of use had seconds

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 22, 2019 at 10:42 am

        That's GREAT, Robert! I'm glad you took a leap and found a new recipe for the house! I hope it makes it into your regular rotation. Enjoy!

        Reply
    77. Todd W Johnson says

      February 15, 2019 at 8:34 pm

      5 stars
      Where are the potatoes?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 15, 2019 at 8:56 pm

        Todd, you can include potatoes in the recipe. I discuss that in the post. Potatoes are AWESOME here!

        Reply
    78. Scott says

      February 11, 2019 at 4:53 pm

      5 stars
      Great recipe, great flavor! I used skinless, boneless chicken breasts, a little less flavor than thighs but I'm too lazy to deal with bones! Marinade overnight for the best infusion and like many Indian / spicy foods tastes even better the next day after cooking. Fantastic!
      Personally I would always use fresh ginger, powered insn't really an ideal substitute. Can't wait to make this again when I will sub half the hot chili flakes with ghost pepper flakes - hmm spicy!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 11, 2019 at 7:26 pm

        Outstanding, Scott! Thanks! Super happy you enjoyed it!

        Reply
    79. Gill says

      January 16, 2019 at 6:57 am

      Hi Michael, I'm going to make this today. Do you mean fresh root ginger or ground ginger? Thanks 🙂

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 16, 2019 at 8:03 am

        I used dried ginger, Gill, but you can use fresh. I hope you like it!

        Reply
    80. Terrie says

      January 08, 2019 at 2:23 pm

      The description of the recipe says tangy curry... There isn't any curry listed?? did you forget something?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 08, 2019 at 2:39 pm

        Terrie, the list of spices used in the recipes make up a homemade curry blend, essentially. No need to buy a pre-mixed curry in this recipe.

        Reply
    81. Mike Wyeth says

      January 06, 2019 at 11:19 pm

      4 stars
      When you say "Add the chicken", do you include the marinade or do you take the chicken out of the marinade [And toss all that good marinade flavour?]

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 07, 2019 at 7:51 am

        5 stars
        Mike, add the marinade with the chicken as well. Super delicious! Enjoy.

        Reply
    82. Ksenia @ At the Immigrant's Table says

      December 19, 2018 at 7:25 am

      5 stars
      What a great-looking dish! I am a big lover of spice, though sadly, my husband is not. I'll just have to make two versions of this - one spicy, one mild. Thanks for this!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 19, 2018 at 7:42 am

        You'll have to get the man some spice! Enjoy.

        Reply
    83. Luci says

      December 18, 2018 at 3:07 pm

      5 stars
      This looks so good. I haven't made this before, I'll have to give this a try.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 18, 2018 at 3:28 pm

        I hope you enjoy it! One of my favorites.

        Reply
    84. Tara says

      December 18, 2018 at 2:43 pm

      5 stars
      Yum! This chicken sounds absolutely wonderful with all those spices! Ghost peppers would definitely heat things up!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 18, 2018 at 3:27 pm

        Ghost peppers for me for sure!

        Reply
    85. Leslie says

      December 18, 2018 at 2:38 pm

      5 stars
      I'll have to tone it down, but the flavors are all there. I'm so glad you included a recipe for the spice mix.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 18, 2018 at 2:40 pm

        Absolutely! Vindaloo is normally quite hot, but it is very adjustable. I hope you enjoy it!

        Reply
    86. Eden | Sweet Tea and Thyme says

      December 18, 2018 at 2:17 pm

      5 stars
      This is my favorite meal at my fave Indian restaurant, but I never knew how to make it. Thanks for the recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 18, 2018 at 2:28 pm

        You're very welcome! I love this one, too.

        Reply
    87. Debbie Lea says

      August 19, 2018 at 9:20 pm

      5 stars
      This was delicious! I was concerned with all the spices and the vinegar and the heat but wow it was so flavorful. I followed your recipe exactly and it had the right amount of heat. I will definitely make this again and again. Thank you!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 20, 2018 at 6:22 am

        That's GREAT, Debbie. Glad you enjoyed it!

        Reply

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