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Try the bold flavors of chicken vindaloo, a spicy Indian dish from Goa. With tender chicken, fiery spices, and tangy vinegar, it's a taste sensation you won't forget. Don't miss out—try my recipe today and spice up your mealtime!
Origin Of Vindaloo Curry
Vindaloo is a spicy Indian curry originating from the region of Goa. Its roots can be traced back to a similar dish brought to India by the Portuguese, known as “Carne de Vinha d’Alhos,” typically made with meat (often pork) cooked in wine.
Over time, the locals of Goa infused the Portuguese dish with their own spices and blends, substituting wine with vinegar. This transformation gave rise to the flavorful and fiery Vindaloo curry, now celebrated as a pride of Goan Indian Cuisine.
Due it its origin, chicken vindaloo tastes different from classic Indian chicken curry or Malaysian chicken curry. It is tangy and spicy due to its special mix of spices including vinegar and red chilies. Indian chicken curry, on the other hand, has various flavors depending on the recipe, ranging from mild to rich and aromatic.
Is Vindaloo The Hottest Curry
In Indian restaurants, potatoes are commonly added to this spicy and fiery hot curry. Aloo (potato in Hindi) is also used as a filling to samosas. However, potatoes are not included in traditional and authentic Vindaloo recipe. Even though the word “aloo” means potato in Hindi but it doesn’t mean potato in the name of Vindaloo.
Potatoes become a part of the recipe because they increase the quantity of the curry, make it cost effective as meat is an expensive ingredient. Potatoes also make the curry sauce a little thicker.
As Vindaloo started to gain popularity in India, people started to use different meat such as lamb, beef, mutton or chicken instead of pork.
Frequently Asked Questions
Today I am sharing the recipe for Chicken Vindaloo, a beautiful version of the famous and scrumptious Vindaloo Curry.
You can use a slow cooker to make this recipe, just follow the method and steps below and cook in a slow cooker for 3-4 hours or until the chicken meat is tender.
This recipe is only 360 calories per serving.
What To Serve With Chicken Vindaloo
This meal is best served with Indian steamed basmati rice. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken Vindaloo
Ingredients
- 1 whole chicken, cut up into 8 pieces and skin removed
- 1 onion, chopped
- 1 tablespoon tomato paste
- salt and pepper, as per taste
- 3 tablespoons oil
Spice Blend:
- ½ cup white vinegar
- 4-5 dried red Chile peppers, you can use any moderately hot Chile and adjust the quantity as per you liking
- 4 cloves
- 8 garlic cloves, skin removed
- 1/2 inch (1cm) fresh ginger, peeled
- 1 teaspoon paprika powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1 teaspoon sugar
Instructions
- Wash and pat dry the chicken pieces, then place them in a large non-reactive bowl.
- In another clean glass bowl, combine the vinegar with all the ingredients needed for the Spice Blend and soak for 15-20 minutes. After soaking, blend the mixture into a fine paste using a blender.
- Add the spice paste to the chicken and toss well to evenly coat all the pieces. Allow the chicken to marinate for 4-6 hours.
- In a large, deep skillet or wok, heat the oil over medium heat. Add the marinated chicken and cook for 4-5 minutes, stirring often.
- Add the chopped onions, tomato paste, salt, and pepper to the chicken. Stir everything well to combine. Finally, add ½ cup of water, cover the skillet, and reduce the heat to low. Let the chicken simmer for 15-20 minutes, or until fully cooked and the oil begins to separate from the curry.
- If you prefer a thinner gravy, add water as needed and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and cling to the meat. Serve hot with rice or bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it hurt to marinade for longer? I’m planning to make this for lunch and would rather have it marinade overnight than wake up early to prepare it.
Fine.
My peppers from the garden aren’t dried, is this OK to use?
You can try.
Well tasty & nice recipe!
I have made this dish dozens of times since I first found it. It is Far and Away the best vindaloo recipe I’ve found. Thank you very much for posting it
Hi Adam thanks so much for your sweet comment. You have just made my day! :)
Love Vindaloo, always order it at Indian restaurants. Your chicken vindaloo is easy and delicious.
This was SO good! I added too much liquid so then had to add more seasoning and reduce it down but the recipe itself it delicious! It is husband approved also!
made the marinade…followed directions…my marinade is not a paste …more like a sauce. Marinated for 6 hours. Continued to follow directions…my chicken is not covered in that vibrant caramelized red color. Any suggestions.
Same! Mine was very watery :(. Flavor was there, but I was looking for that thick, pasty marinade.
Did you cook it longer and reduce the curry?
Hello bee, just tried your recipe for chicken vindaloo and must say its the best I’ve ever made and yet so easy. I’ve tried numerous other peoples versions but none compare to you. I’d give you 5 ***** plus. Can’t wait to try some of your other recipes. Can’t thank you enough for sharing your experience with me.
Hi Dave – thanks to my contributor Simply Reem, it’s her recipe. She is an excellent cook!
Am I the only one who ended up with something REALLY vinegar’y? I might have done the conversion to metrics wrong, but my vindaloo tasted of nothing but really sharp vinegar D: I’ve looked at other recipes for this dish and they all use way less vinegar. Just a heads up!
I found that on other peoples recipes so I cut down to 50 mil of white wine vinegar to be sure it wasn’t vinagery. Turned out perfect *****.will definitely make it again.