Chicken Vindaloo

4.42 from 63 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read my privacy policy.

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!

Easy Vindaloo recipe with chicken, vinegar and spices in vindaloo sauce.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Top down view of authentic Indian chicken vindaloo in a bowl, ready to serve.

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

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.

Slow cooked healthy Indian chicken vindaloo recipe.

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 FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.42 from 63 votes

Chicken Vindaloo

Chicken vindaloo is a popular Indian curry with vinegar and spices. Easy chicken vindaloo recipe that originated from Portugal.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 and keep aside in a large non-reactive bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • If you prefer a 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.
  • Serve hot with rice/bread.

Nutrition

Serving: 6people, Calories: 360kcal, Carbohydrates: 5g, Protein: 24g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 95mg, Sodium: 113mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





25 Comments

  1. Ted Kemp says:

    Recipe is way too stingy with the dry spices, I would at least double the amount specified. I also added turmeric and cumin seeds.

  2. Peter says:

    I typed a long review but then the page reloaded. Too many ads.

    This recipe lacks in many respects

  3. John B says:

    Followed recipe but used skinless thighs (bone in). Dish was a bit watery, but easily rectified by removing the chicken temporarily and reducing the sauce right down before putting the chicken back in. I used the 1/2 cup of white wine vinegar and found the dish perfect,

  4. Joe says:

    Made this for dinner today, but used a little less oil, chicken breast and splenda because I didn’t have sugar on hand. This came out amazing and served it over some basmati rice. Will be making it again and looking for more recipes here.