Chicken Vindaloo Recipe - Dinners, Dishes, and Desserts (2024)

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Posted on Published: September 28, 2020

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Chicken Vindaloo – A spicy Indian curry you can make at home. Lots of spices come together for a super flavorful dinner. Serve over rice or with naan bread.

I first had Indian food about 12 years ago and immediately fell in love. I have been experimenting with it more and more like this Easy Coconut Chicken Curry.

I grew up in a pretty conservative food household. Cashew Chicken was considered adventurous for Chinese food. Indian, Thai, Japanese – unheard of. So as an adult I love getting to branch out and experiment with so many different foods.

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When we first starting making Indian food at home we use packet mixes to try different dishes. We found some brands (Kitchens of India) we loved and others not so much. But Chicken Vindaloo was one that we really enjoyed, so I knew I had to figure out how to make it from scratch.

And this chicken vindaloo recipe is easy with pretty common ingredients. I can find everything at my local grocery store, so you don’t have to find a specialty market for this one.

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What Is Chicken Vindaloo

It is an Indian curry dish that is actually based on a dish from Portugal. It is known for being a very spicy dish that is usually made with pork. You can also find it made with beef, chicken, and tofu.

You can find it on a lot of Indian menus and it is a rich, spicy, garlicky sauce that goes with it. It is delicious served over rice and with Naan Bread.

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How To Make Chicken Vindaloo

The first thing is to get the chicken marinating. It sits in a blend of lime juice, garlic and spices for about an hour before you start to cook.
Once the chicken is ready saute the onions in a large pot until they are nice and soft.
Then you mix in the garlic, ginger, hot pepper and the rest of the spices. The hot pan and oil slightly toasts the spices and brings out even more flavor from them.
Add in the tomatoes, chicken broth and the chicken to the pan. The mixture comes to a boil and then you simmer for about 20 minutes for the chicken to get tender and fully cooked.
Serve the vindaloo over white rice and topped with fresh cilantro to garnish.

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Vindaloo is often a very spicy dish, but when you are making it at home you can control that. I find that one pepper gives it heat, but not over the top. You could skip the pepper entirely and add a little cayenne to taste if you like things mild. If if you like things hot, go crazy and add 2, or use a hotter pepper!

We like our chicken vindaloo to taste like a blend of spicy, tangy-ness from the lime juice, and with a nice balance of all the spices. It is nothing like Tikka Masala that most people know and love. That is more of a rich and creamy sauce. They are both delicious in very different ways.

Chicken Vindaloo Recipe - Dinners, Dishes, and Desserts (5)

More Curry Dishes To Try

Basil Coconut Chicken Curry
Chicken Tikka Masala
Quick Chicken Curry
Easy Coconut Chicken Curry
Butter Chicken

Yield: 5

Chicken Vindaloo

Chicken Vindaloo - A spicy Indian curry you can make at home. Lots of spices come together for a super flavorful dinner. Serve over rice or with naan bread.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

Marinade

2 pounds chicken, cut into chunks
1 1/2 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp dry mustard
1/2 tsp cinnamon
1/2 tsp ground cardamom
2 cloves garlic, minced
2 limes, juiced

Curry

1 large onion, finely chopped
4 cloves garlic, finely chopped
2 Tbsp vegetable oil
2 inch piece ginger, grated or minced
1 fresno chili (or jalapeno), seeded and finely chopped
1 1/2 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp dry mustard
1/2 tsp cinnamon
1 can (15 oz) can crushed tomatoes
1 cup chicken stock

Instructions

Combine all of the ingredients for the marinade, minus the chicken, until it forms a paste. Toss with chicken to coat, cover and refrigerate for 45-60 minutes.
Heat a large skillet or heavy bottom pot over medium high heat. Add oil swirling to coat. Add onion and cook for 4-5 minutes until soft and translucent.
Mix in garlic, chopped pepper and all of the spices. Cook for 3-4 minutes, stirring frequently.
Stir in tomatoes and chicken broth and bring to a boil.
Add chicken to the pan. Cover partially with a lid and cook for 20 minutes until chicken is tender and fully cooked.
Serve over rice

Notes

Recipe from Rachael Ray

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 632Total Fat 38gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 23gCholesterol 192mgSodium 642mgCarbohydrates 20gFiber 4gSugar 5gProtein 54g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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