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Chicken Vindaloo Recipe

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4.2 from 4 reviews

Chicken Vindaloo is a flavorful and spicy Indian curry featuring tender chicken thighs marinated in a robust blend of spices and white vinegar, then simmered in a tangy tomato-based sauce. This traditional Goan dish offers a perfect balance of heat, tanginess, and subtle sweetness, making it a delicious meal served best with steamed rice or naan.

  • Total Time: 2 hours (including marination)
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1 pound chicken thighs (boneless skinless, cut into bite-sized pieces)
  • 3 tablespoons white vinegar
  • 1 tablespoon ginger (minced)
  • 4 cloves garlic (minced)
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt

Cooking

  • 2 tablespoons vegetable oil
  • 1 large onion (finely chopped)
  • 1 teaspoon mustard seeds
  • 2 dried red chilies (optional)
  • 14 ounces diced tomatoes (1 can)
  • 1 tablespoon tomato paste
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons brown sugar

For Garnish

  • Fresh parsley or cilantro, chopped

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with white vinegar, minced ginger, minced garlic, turmeric, cumin, coriander, cinnamon, paprika, cayenne pepper, and salt. Mix thoroughly to coat all the chicken pieces evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
  2. Cook the Onion: Heat vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
  3. Add Mustard Seeds and Chilies: Add mustard seeds and dried red chilies (if using) to the skillet. Cook for about 1 minute until the mustard seeds begin to pop and release their aroma, stirring carefully.
  4. Brown the Chicken: Add the marinated chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 7 minutes. This step helps lock in flavor and texture.
  5. Add Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and chicken broth. Bring this mixture to a simmer, ensuring all ingredients are well combined.
  6. Simmer the Vindaloo: Add brown sugar to the pot and mix well. Reduce the heat to low and let the vindaloo simmer gently for 20 to 25 minutes, allowing the chicken to cook through and the sauce to thicken and develop rich flavors. Taste and adjust salt as necessary.
  7. Serve: Garnish the vindaloo with freshly chopped parsley or cilantro. Serve hot alongside steamed rice or warm naan bread for a complete meal.

Notes

  • For best flavor, marinate the chicken overnight if possible.
  • Adjust cayenne pepper quantity to control the spiciness of the dish.
  • Dried red chilies are optional and add extra heat and flavor.
  • This dish pairs well with steamed basmati rice or Indian flatbreads like naan or roti.
  • Use low sodium chicken broth to better control the saltiness of the final dish.
  • Leftovers can be refrigerated for up to 3 days and taste even better the next day.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian (Goan)
  • Diet: Halal

Find it online: https://monicarecipes.com/chicken-vindaloo-recipe/