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Chicken Vindaloo Recipe
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4.89 from 103 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, recipe, spicy
Servings: 6
Calories: 252kcal
Author: Mike Hultquist

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

    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

    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