Chicken Vindaloo Recipe

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.

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 Popular Curry Dish Recipes

• Lamb Vindaloo
• Ghost Pepper Chicken Curry
• Chicken Biryani
• 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
• Rogan Josh (Indian Lamb Curry)
• Pav Bhaji (Spicy Vegetable 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