Chicken vindaloo is a popular Indian curry known for it's spicy and tangy flavor combination, 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
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!
What is Vindaloo?
"Vindaloo" is a highly spiced curry dish that originated in the Goa region of India. It is known for its fiery and tangy flavors, and is often made with meat, typically pork, beef, goat, or chicken, marinated in a spiced vinegar-based sauce. You can also make it with potato for a vegetarian version.
The word "vindaloo" comes from the Portuguese dish "carne de vinha d'alhos," a dish of meat marinated in wine vinegar and garlic. Historically, when the Portuguese colonized Goa, they brought this dish with them, which was adapted to local Indian ingredients and flavors to create Goan vindaloo.
The dish is known for its intense heat, which comes from the use of red chilies, and pleasant tanginess from vinegar.
I love it with chicken, particularly chicken thighs, which I've included here for this recipe.
Let's talk about how to make Chicken Vindaloo, shall we?
Chicken Vindaloo Ingredients
The full list of ingredients with measurements and printable cooking instructions are listed in the recipe card at the bottom of the post.
- Chicken. Use chicken thighs or chicken breast, or a combination.
- Olive Oil. For cooking.
- Onion.
- Serrano Peppers. Or use Indian peppers, like Kashmiri chilies.
- Tomato Paste. You can also use fresh tomatoes.
- Salt and Pepper. To taste.
- FOR THE VINDALOO MARINADE
- White Vinegar.
- Garlic and Ginger.
- Spicy Red Chili Flakes. I enjoy using ghost pepper flakes for some extra heat, though you can use dried red chilies or flakes to your heat preference.
- Other Spices. Paprika, coriander, turmeric, mustard powder, cumin cinnamon. Freshly ground coriander seeds, cumin seeds, and mustard seeds make for extra fresh flavor.
- For Serving. Cooked rice, fresh herbs, extra chili flakes.
How to Make Chicken Vindaloo - Recipe Method
Marinate the Chicken. 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, and salt and pepper, of course.
Try this Homemade Vindaloo Seasoning Blend.
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.
Cook the Onion and Peppers. Heat the oil in a large skillet to medium heat.
Next, cook 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.
Cook the Chicken. Next, add the chicken (along with the marinade) and stir. Cook it for about 5 minutes, stirring occasionally.
Next, add in the tomato paste, salt, and pepper, 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.
Simmer the Vindaloo. Reduce the heat an let the whole pan simmer for 15 minutes to 20 minutes, until the chicken cooks through and the flavors develop. You can let it simmer longer if you'd like.
If the vindaloo 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! Your chicken vindaloo curry is ready to serve! 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.
Recipe Tips & Notes
Marinate Ahead
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.
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.
Serving Chicken Vindaloo
Serve chicken vindaloo over steamed rice and garnish with fresh herbs and extra spicy chili flakes. Basmati rice is a nice choice, as is a side of naan bread.
If it is too spicy, serve it alongside this Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
Storage and Leftovers
Chicken vindaloo will last up to 5 days in the refrigerator in a sealed container. To enjoy it again, simply warm it in a pot on the stove over gentle heat. Or, warm it in the microwave.
You can also freeze it for 3 months in vacuum sealed bags or freezer containers.
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.
Try Some of My Other Popular Chicken Dishes
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
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 salt and pepper to taste. 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!
Video
Notes
Nutrition Information
This recipe is gluten free.
NOTE: This recipe was updated on 4/21/23 to include new information, photos, and video. It was originally published on 4/20/18.
Jodi says
Crazy delicious, crazy simple.
Thanks Mike. Absolutely love your recipes. ❤️
Mike Hultquist says
Thanks, Jodi! I appreciate it!
Jesse Wills says
cheers for the great recipe. I've added it to the cook book.
I had to change a couple of things for what I had on hand.
crushed ginger instead of ground ginger.
I also used 1 cup red onion and 1 cup fresh tomatoes.
Again, thanks this Vindaloo is on point.
Mike Hultquist says
Glad you enjoyed it, Jesse! Thanks!
Judy Runner says
I’m not a big fan of Indian food, so when the hubs asked me to make it I was skeptical. We both thought it was AWESOME! It will definitely be in my rotation, I have never made one of your recipes that we didn’t like. Thank you!!
Mike Hultquist says
Great! Glad you both enjoyed it, Judy! We LOVE this one!
Roger Brown says
I made this recipe tonight and it was amazing. The Serrano peppers and red pepper flakes added the perfect amount of heat. I used legs and thighs and will definitely do this again. Yum!!!!!!!
Mike Hultquist says
Thanks, Roger!
Michael Holliday says
I cooked this, I like a little spiciness in my food, not a lot. I followed the recipe and it came out good, today I cooked it for my 3rd time and I simmered it like the recipe said; it was great
Mike Hultquist says
Thanks for sharing this, Michael! Glad you enjoyed it again! I appreciate it.
Jesse Lyman says
Wow, this is great! I had to settle for jalapeños as that was what I had. Definitely going to do this again! And often!
Mike Hultquist says
Wonderful! Thanks, Jesse! Glad you enjoyed it.
Angela Win says
yum! I made it with a whole chicken in dutch oven in oven. Added shredded cabbage and sliced capsicum.
I used 1tbsp of my own hot chunky chilli mix plus 1/2tsp of my ground serrano and onion chilli mix.
Will be maki g it again!
Mike Hultquist says
Great! Thanks, Angela!
Kathleen Miller says
Chicken vindaloo looks fabulous I will make this and will post once I do
Mike Hultquist says
Enjoy!
Michael says
Such a good recipe, vindaloo is probably my favorite curry and this one has the best balance of spices I've found. I have a couple modifications I like: fresh ginger instead of (or honestly, even in addition to) ground for the marinade, and ground kashmiri pepper as my "red pepper base" of choice. A couple stores online sell huge 2lb things of ground kashmiri so it's pretty obtainable. Also can't beat throwing some potatoes in with the fresh peppers!
Mike Hultquist says
Thanks so much, Michael. Super happy you enjoy it. This is one of our favorites as well.
Neil says
Mike,
Thank you so much for the recipes. Everything I have made from your site has been out of this world. Birria, vindalay, ceviche, dan dan noodles and chicken tinga have been amazing! Thank you and best wishes!
Mike Hultquist says
Awesome to hear, Neil! Wow, I appreciate it! Glad you're enjoying the recipes!
Alan says
Thanks again Mike for another great recipe. I cut back a bit on the vinegar, but next time, and there will be a next time, I will use the full 1/2 cup. I also threw in a tablespoon of Indian chili powder and a diced red potato. I served this killer curry with cucumber yogurt and mango chutney. Fantastic! Thanks again.
Mike Hultquist says
Awesome!! Glad you enjoyed it, Alan! Thanks for sharing!
Maura says
AH-MAZING!!!! Made exactly from your recipe (only issue I had was I didn't have a Jalapeno, but threw some marinated jalapeno slices in with the the onions while sautéing).
I did add the 2 tablespoons of the dried chili peppers. This is so amazing! Thank you SO much or posting this recipe -- you never disappoint!
Mike Hultquist says
Awesome, Maura! Super happy you enjoyed it! We love this so much! =) Thanks for sharing.
Christine says
I made this several nights ago & I have to say it was awesome! I have never tried Indian cuisine. I have to say however it was not hot spicy as I anticipated. But no problema . I added about 8 chili arbols & scotch bonnet sauce to it . Prepping was time consuming at first but now that I made it next time won’t take as long . I definitely will be making this once a week !
Mike Hultquist says
Glad you enjoyed it, Christine! Yay! This is one of our favorites. Thanks!
Kelly Mclellan says
Hi , how much of the spice blend do I use for the chicken vindeloo ? I can’t find measurements on the recipe page . Wondered about the vinegar also .
Thank you
Mike Hultquist says
Kelly, all of the measurements are listed in the recipe card at the bottom of the post. Please let me know if you can't find it.
Jeff Bradford says
I substituted habanero for the serranos. It is awesome! Great recipe. Thanks
Mike Hultquist says
Great sub, Jeff! Glad you enjoyed it!!
Bryce Johnston says
very easy to prepare and very good,my wife was impressed.Thank you so much.
Mike Hultquist says
Glad you enjoyed it, Bryce. Thanks!
Banks says
Another great recipe, Mike! We used mostly red chili pepper flakes but added some red habanero powder. We have a high spice tolerance and it packed a punch in a nice way. We like our sauce a bit thicker so we added some corn starch slurry. Also, and we can't recommend this enough, have a side of lemon yogurt sauce for dipping. Great stuff!
Mike Hultquist says
Thanks so much, Banks! Glad you enjoyed it! I definitely love this dish. SO good.
Dave says
Made my mouth water just thinking about it. I love a well made vindaloo, although lamb is definitely my favorite, with added potato chunks. It´s better starting with fresh spices (coriander, cumin, pepper etc) and grinding them in a spice grinder - freshly ground spices have a much better depth of flavor. I also like a combination of white and black pepper corns.
Keep posting these great recipes Mike, some of them are awesome!!
Mike Hultquist says
Awesome! Thanks for sharing this, Dave! Very happy you enjoyed it! I agree, freshly ground spices are the best.
Sara says
One of my go to recipes! Great flavor!
Mike Hultquist says
Thanks, Sara!!
waala says
Shabu Sai
is a Japanese-style hot pot restaurant chain that originated in Singapore. The restaurant offers a wide selection of fresh meats, seafood, vegetables, and noodles that customers can cook in a simmering pot of broth at their table. The restaurant also offers a variety of dipping sauces and condiments to enhance the flavor of the food. Shabu Sai has several locations in Singapore and also has expanded to other countries like Thailand and Malaysia.
Ed Moder says
Awesome dish! I made this and put in what Mike recommended for pepper flakes. It was a little too spicy for us, but delicious. Connie put in some sour cream and it is closer to our palates.
I definitely recommend this, but be cautious about the spice.
.
Mike Hultquist says
Glad you and Connie enjoyed it, Ed! Yes, make a note for the next time. Not so many chili flakes. I do like it spicy.
M HANN says
I loved it,I used madras curry powder to marinate the chicken left it overnight,Then made the marinade and put that over the chicken and left it in the fridge for 3 hours,When making the curry I put in potato,I really enjoyed it and will definitely make it again.
Mike Hultquist says
Nice! Glad you enjoyed it!
thomas vesely says
marinating,,,,,,cooking........first thing i have cooked in 3 years........very insecure ........optimistic too........ok, my effort a 7........thanks
Mike Hultquist says
Enjoy, Thomas!
Marcelle says
Absolutely a smash hit for my son and I. we love it, added in a couple of tablespoons Gochujang and it was amazing. Have made it at least once a month. thanks for the awesome recipes.
Mike Hultquist says
Wow, awesome to hear, Marcelle! Nice touch with the gochujang! So good! Glad you both enjoyed it.
Gillian says
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.
Mike Hultquist says
Thanks, Gillian!
Peter says
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.
Peter says
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.
Mike Hultquist says
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.
Peter says
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
Eivind says
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?
Mike Hultquist says
Go for it. You can brown the paste with the onions and peppers. I would make it both ways, see which you prefer. Enjoy!
Joan Edwards says
Does this recipe freeze well.
Mike Hultquist says
Yes, Joan. I freeze leftover portions of this all the in freezer containers. It reheats nicely.
Rita says
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.
Mike Hultquist says
Great! Thanks, Rita!
JennyO says
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!
Mike Hultquist says
Thanks, Jenny! Very very happy you enjoyed it! Thanks for sharing!
Alice Gilkes says
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.
Mike Hultquist says
Awesome to hear, Alice! You are a true spicy food lover! I love to hear it. Thanks!
Josie L Magistro says
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!!
Mike Hultquist says
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!
Jlosie says
Thanks Mike!! First vindaloo and it is AMAZING!! You are The MADMAN!!
Thank you! Sooo frickin good!!
Mike Hultquist says
Awesome! Glad you enjoyed it!!
Ann price says
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
Mike Hultquist says
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.
Ann price says
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
Mike Hultquist says
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!
Ann price says
Thank you making now that makes sense
Mike Hultquist says
Thanks, Ann!
Alexandria kling says
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
Mike Hultquist says
Thanks, Alexandria!
AussieDee says
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.
Michael Hultquist - Chili Pepper Madness says
Nice! I love it in the slow cooker, Dee! Perfection right there. Glad you enjoyed it.
Erik says
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.
Michael Hultquist - Chili Pepper Madness says
Nice! Yes, habanero next time for sure! Spice it up, Erik. Glad you enjoyed it. =)
Amber Saeidi Asl says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, Amber! That's a lot of vindaloo! I love it. One of our favorites, too. Thanks for sharing your comments!! =)
Cathy Crane says
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 ❤
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Cathy! Super happy you are enjoying it! =)
Sujata P. says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Bex says
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.
Michael Hultquist - Chili Pepper Madness says
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.
William Hanti says
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!!!!
Michael Hultquist - Chili Pepper Madness says
Awesome to hear! Thanks so much! I love this!
Pauli says
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!
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it, Pauli! I love to hear it. =)
Andrew says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Andrew!
Victoria says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Mohini Natt says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mohini! Glad you enjoyed it!
Mike says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Mike! Glad you enjoyed it.
Jérémie says
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!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. Yes, ghee is definitely more traditional. Nice and hot, agreed!
Debbie says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Debbie!
Kevin says
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.
Michael Hultquist - Chili Pepper Madness says
Nice! You surely love to bring the heat, Kevin. I love it.
Stacy says
Great recipe! Full of flavor and perfect amount of heat!! Shared with friends and family.
Michael Hultquist - Chili Pepper Madness says
Thanks, Stacy!
Shannon says
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
Michael Hultquist - Chili Pepper Madness says
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.
Janet Allgeier says
I have a question about the vinegar. All I have is apple cider vinegar. Would that work?
Michael Hultquist - Chili Pepper Madness says
That will work, Janet. Let me know how it goes for you.
Ron McDuffie says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ron.
John Gonzales says
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!!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, John!
Jeremy says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Jeremy! Glad you enjoyed it! Very nice.
Bobbi says
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!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Super happy he enjoyed it, Bobbi! Nice.
Peter says
Hi Michael, this looks really tasty. Can you replace the chicken with shrimps?
Michael Hultquist - Chili Pepper Madness says
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.
Brooks Reeves says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Brooks! Glad you both enjoyed it! Thanks for sharing.
mian bilal says
Thanks Michael for sharing i just came here from Pinterest and thins is just amazing..thanks for sharing
Michael Hultquist - Chili Pepper Madness says
Thanks, Mian!
Tom says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Tom. I appreciate it. This is definitely a favorite on the site. Big hit!
Brian Todd says
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.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks, Brian. Super happy you enjoyed it.
Mike C says
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!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Mike!!
Kristen Dougherty says
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!
Michael Hultquist - Chili Pepper Madness says
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.
TomP says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tom! Glad you enjoyed it!!!
Kerri says
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!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kerri! This is one of our favorites for sure. Very popular! And nice and spicy. =)
steve barnes says
Fantastic recipe, I'm a chef and tbh loved this one, keep up the good work mate
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Steve! I appreciate it. This is definitely one of our favorites.
Brad in Boise, ID says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brad! The adjustments sounds great! Super happy you enjoyed it.
John Burzala says
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.
Michael Hultquist - Chili Pepper Madness says
Nice! That'll nicely up the heat for you, John. Glad you enjoyed it! I hope you enjoy the phaal curry as well.
Stefan Dill says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Stefan. You can use whatever oil you'd prefer for this recipe. Thanks for commenting.
Heather H says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Mackenzie says
Seems like there won’t be much of the sauce with only 1/2 cup of water. Am I missing something?
Michael Hultquist - Chili Pepper Madness says
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!
Lionel says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Lionel! I love that you were able to adapt it as needed. Super happy you enjoyed it! Thanks!
Peter says
I recently got my hands on some reaper peppers. How many do you recommend using.
Michael Hultquist - Chili Pepper Madness says
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!
Pat Bennett says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Pat! Super happy you enjoyed it!
David says
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... 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, David. Super happy you enjoyed it! Keep on cooking!
Jay says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Joe says
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?
Michael Hultquist - Chili Pepper Madness says
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.
John says
Making this tonight for the second time in 2 weeks, great delicious recipe!
Michael Hultquist - Chili Pepper Madness says
Excellent! This one is on regular rotation in our kitchen. LOVE it.
Angelica says
Hey! I want to try this recipe - if I do it with potatoes and peas instead, how do you advise cooking?
Michael Hultquist - Chili Pepper Madness says
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.
Cara says
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/).
Michael Hultquist - Chili Pepper Madness says
Thanks, Cara. Yes, you can easily adjust to your own taste preferences. Glad you enjoyed it overall.
René Cozens says
Absolutely delish!! Great to find another chili fanatic! Thank you so much for sharing!
Michael Hultquist - Chili Pepper Madness says
Thank you, Rene! I appreciate the comments. Have a great day!
Sarah says
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!
Michael Hultquist - Chili Pepper Madness says
Thank you, Sarah! Super happy you like it! One of my favorite recipes for sure.
Brit says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Brit! I'm glad you enjoyed it!
Maria Dalton says
So good!!! definitely brings the heat!! First timer and will def be adding this to our dinner line up 🙂 . Thank you so much!!!
Michael Hultquist - Chili Pepper Madness says
All right! Thanks, Maria! Yeah, this is a good one. I love this recipe.
Rick Starling says
Thank you. Beautiful dish. I did alter it a little. I added yogurt potatoes and a t of garam masala.
Michael Hultquist - Chili Pepper Madness says
Sounds like a perfect addition, Rick!
T. R. says
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.
Michael Hultquist - Chili Pepper Madness says
That's great. T.R. Sorry to hear about the restaurant closing, but glad you found a good replacement! I greatly appreciate the comments!
Rich says
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.
Michael Hultquist - Chili Pepper Madness says
That's GREAT to hear, Rich! I love this. Helping to make people famous! =)
John Greer says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, John! I appreciate it!! Glad you enjoyed it.
LKD says
I cook a lot for Indian food and this recipe was absolutely too notch. Bravo!
Michael Hultquist - Chili Pepper Madness says
Thanks, LKD! Very glad you enjoyed it! It's one of my favorites. I get requests for it all the time.
Dan says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Mark and Claire Poole says
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????
Michael Hultquist - Chili Pepper Madness says
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. =)
Roula says
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!
Michael Hultquist - Chili Pepper Madness says
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!!
Alison says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Alison! So happy you enjoyed it! Yes, this one can definitely get spicy.
Joe says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Joe! I love the addition of the veggies. Quite delicious!
Alison says
How many tsp of the pre-made vindaloo spice mix would you use for the marinade?
Michael Hultquist - Chili Pepper Madness says
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!
Melanie Dawson says
Hi what type of mustard powder do you use ??
Michael Hultquist - Chili Pepper Madness says
Melanie, I used yellow mustard powder for this recipe.
Robert E. Breeding Caramazza says
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
Michael Hultquist - Chili Pepper Madness says
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!
Todd W Johnson says
Where are the potatoes?
Michael Hultquist - Chili Pepper Madness says
Todd, you can include potatoes in the recipe. I discuss that in the post. Potatoes are AWESOME here!
Scott says
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!
Michael Hultquist - Chili Pepper Madness says
Outstanding, Scott! Thanks! Super happy you enjoyed it!
Gill says
Hi Michael, I'm going to make this today. Do you mean fresh root ginger or ground ginger? Thanks 🙂
Michael Hultquist - Chili Pepper Madness says
I used dried ginger, Gill, but you can use fresh. I hope you like it!
Terrie says
The description of the recipe says tangy curry... There isn't any curry listed?? did you forget something?
Michael Hultquist - Chili Pepper Madness says
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.
Mike Wyeth says
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?]
Michael Hultquist - Chili Pepper Madness says
Mike, add the marinade with the chicken as well. Super delicious! Enjoy.
Ksenia @ At the Immigrant's Table says
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!
Michael Hultquist - Chili Pepper Madness says
You'll have to get the man some spice! Enjoy.
Luci says
This looks so good. I haven't made this before, I'll have to give this a try.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it! One of my favorites.
Tara says
Yum! This chicken sounds absolutely wonderful with all those spices! Ghost peppers would definitely heat things up!
Michael Hultquist - Chili Pepper Madness says
Ghost peppers for me for sure!
Leslie says
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.
Michael Hultquist - Chili Pepper Madness says
Absolutely! Vindaloo is normally quite hot, but it is very adjustable. I hope you enjoy it!
Eden | Sweet Tea and Thyme says
This is my favorite meal at my fave Indian restaurant, but I never knew how to make it. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
You're very welcome! I love this one, too.
Debbie Lea says
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!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Debbie. Glad you enjoyed it!