Vindaloo
What is Vindaloo? Vindaloo is a spicy Indian curry from the region of Goa. The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo.
Vindaloo comes from a Portuguese dish “Carne de Vinha d’Alhos,” which literary means a dish made of meat (usually pork) and cooked with wine.
Over time, the locals of Goa added their own spices and blends to the Portuguese dish and replaced the wine with the vinegar.
Eventually, it evolved into this delicious and spicy hot Vindaloo curry, which has become a pride of Goan Indian Cuisine.
Is Vindaloo the hottest curry?
In Indian restaurants, potatoes are commonly added to this spicy and fiery hot curry. 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.
Can I use Slow Cooker to Make Vindaloo Curry?
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.
How Many Calories Per Serving?
This recipe is only 360 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served with Indian steamed basmati rice. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
Chicken Vindaloo Recipe
Chicken vindaloo is a popular Indian curry with vinegar and spices. Easy chicken vindaloo recipe that originated from Portugal.
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 piece 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
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Wash and pat dry the chicken pieces and keep aside in a large non-reactive bowl.
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In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
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Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
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In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
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Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add ½ cup of water, cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15-20 minutes or till well done and the oil start to ooze from the curry.
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If you prefer little thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
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Serve hot with rice/bread.
Recipe Notes
Recipe contributor: Simply Reem.
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Ahmet
Love Vindaloo, always order it at Indian restaurants. Your chicken vindaloo is easy and delicious.
Sarah
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!
Joan
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.
Francesca
Same! Mine was very watery :(. Flavor was there, but I was looking for that thick, pasty marinade.
Rasa Malaysia
Did you cook it longer and reduce the curry?
dave
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.
Rasa Malaysia
Hi Dave – thanks to my contributor Simply Reem, it’s her recipe. She is an excellent cook!
Crumpet
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!
dave
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.
Cody
This recipe was great and very easy to make! I didn’t feel like chicken so I used a little over 2 lbs. of boneless pork ribs (cut into large cubes) and it came out really well! I also used butter instead of the oil. Not the healthiest substitutions but it tasted great!
Thanks for providing this recipe!
Anh
I made it in a rush and only let it marinate for 2 hours vs the recommended 6. I wonder if this impacted the taste of the chicken..
my recipe came out a bit bland and I omitted the cloves because at first I didn’t know what cloves were until after I had looked up other recipes and found out it wasn’t a typo for ‘cloves of.. ‘ but cloves as an ingredient by itself..
Recommendations on how to make this recipe for flavorful??
Rasa Malaysia
Use cloves.
Little Cooking Tips
The recipe looks delicious! Definitely a MUST-try! Thank you Rasa!
mjskit
What a mouthful of flavor! This looks delicious!
Chris Caldwell
This looks awesome! We feature cuisines of different nations on our blog, and I feel like vindaloo could be used to represent India, England, and probably all kinds of other places the Indian diaspora has settled.
Maria
This is one of my favorite Indian recipes, I love it when it’s extra hot! I never knew the original version was not spicy hot. I grew up near “little India” here in New Jersey (US) and dish always made me sweat!
nammi
looks so tasty. Have a nice week end
Candice
Hi Bee,
Can you clarify the instructions? “In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.”
Am I suppose to throw in all the spices into the vinegar and let it soak for 15-20 min. before blending it?
Reem
Yes, just soak all the ingredients for the spice blend including powdered spices n sugar for 15-20minutes. Then in a blender blend them into a fine paste.
Mekirin
Hi, sorry, but it is still unclear to me. Did you mean discard the vinegar, taking only the spices out for blending OR blend it along with the 1/2 cup vinegar? I had a fight with my husband actually arguing about this part of the instructions.
Many thanks.
Sonia
Omg! Just put the whole darn marinate in the blender, I am pretty sure if she wanted u to discard de vinegar she would’ve said so, but if u insist, good luck separating the powdered ingredients from the vinegar ! Smh
JTH
Don’t be an a**hole. Pathetic.
Mary
Bwahaha!!!!
Jayne
Love that vibrant curry colour! Looks like it’s super doable at home. Gonna have to try this. I love making curry paste to giveaway.
Mario1970
Hello Bee, since I was the requester (or one of several requesters) for the Vindaloo recipe you are referring to in your introduction let me thank you for considering my wish to get a nice recipe of this excellent meal. I will try it out immediately this weekend and will keep you informed about the result. Thousand thanks and all the best wishes from Germany, Mario
(BTW: for many months now there is hardly a week where your cook book or your rasamalaysia.com webpages are not guiding or inspiring me on some nice meals)
Rasa Malaysia
I am truly humbled to have you as a reader. Thank you for your support.
Rosa
A beautiful vindaloo! It looks ever so mouthwatering.
Cheers,
Rosa
João Diniz
Hello, just to comment on the Portuguese origin of Vindalho (as they call it in Goa). You are right in saying that it cames from Vinha de Alhos and this means wine(vinho) and garlic(alho). To these two main ingredients, usually we add a paste made from red peppers(not hot) and some vinegar is added towards the end.
I have learned so much here, it’s time to give something back
Rasa Malaysia
Hi Joao thanks so much for sharing the knowledge…truly appreciate it. :)