Authentic Chicken Vindaloo

This Authentic Goan Chicken Vindaloo Recipe is a traditional Goan dish with a fiery red colour and a slight tang from vinegar. It pairs very well with rice or any Indian bread. Here is a tried and tested recipe of how to make Chicken Vindaloo Curry just like a Goan Home (Step by Step).

What is Vindaloo?

Vindaloo is an Indian curry that is popular in Goa and the surrounding Konkan region. This spicy and slightly tangy curry was brought to the region by Portuguese colonists. Vindaloo was traditionally made with pork but now versions using chicken and lamb are also popular.

The tang in vindaloo curry comes from the vinegar which along with the spicy dried red chilies is the star ingredient of this dish. On my recent trip to Goa, we had relished Pork Vindaloo and we liked it very much.

Traditionally toddy vinegar is used to make this curry but if you do not have access to it, use regular vinegar.

When I returned to Bangalore I thought of preparing it by using chicken as the base. Chicken Vindaloo turned out to be pretty scrumptious as well. Fresh tomato puree, garlic, ginger, onions and spices such as cloves, cinnamon,cumin, black pepper, granted a breathtakingly amazing flavour to Chicken Vindaloo Recipe.

We relished this toothsome Goan Vindaloo Chicken delicacy with a plateful of steamed rice and fresh Laccha Parathas and oh, boy, how much we loved feasting on it! Prepare this flavourful curry on weekends or weekdays, it is really simple to prepare and gets ready within no time as well.

Do read and share my simple recipe for crafting Authentic Chicken Vindaloo Recipe and prepare this luscious curry to surprise your loved ones soon!

Does Chicken Vindaloo have Dairy?

Chicken Vindaloo has no dairy in it. Most restaurants serves a very modified version of this dish which is far from the original recipe and I have no clue why? And they might add cream to their dish. So if you have any allergies, do check with the chef before you order it.

Does Vindaloo  Chicken have gluten?

Since no flour is added to the dish, their is no gluten in it and is perfectly fine for the gluten intolerent people to have it. But in a restaurant, make sure to ask if their version is gluten free or not.

Can you freeze Vindaloo Chicken?

Yes, you can very well freeze this curry. Just transfer it in a freezer safe box and freeze for up to a month. Thaw it on counter for 3-4 hours and then re heat with little water until nice and warm before serving.

What goes with Vindaloo?

You can serve steamed rice or any Indian bread with chicken vindaloo. In Goa, it is served with a special bread called Poi.

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How to make Goan Chicken Vindaloo Curry Step by Step

Dry roast chilies, coriander seeds, whole spices, cumin and mustard seeds till fragrant and slightly browned.

Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste. Add little water if required.

Heat oil in pan.

When the oil is hot, add chopped onion and fry till golden brown.

Add chicken and fry on high heat for 3- 4 minutes.

Add tomato puree and the paste that we made.

Now add salt, turmeric and water and cover and cook for 45-50 minutes. Add sugar and cook for another minute.

Chicken Vindaloo Recipe

4.67 from 15 votes

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Chicken Vindaloo

Chicken Vindaloo is a traditional Goan dish with a fiery red color and a slight tang from vinegar. It piars very well with rice or any Indian bread. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 people

Calories 439 kcal

Author Neha Mathur

Ingredients

For Vindaloo Paste

• 10-12 Dry Kashmiri Red Chillies
• 2 tbsp Coriander Seeds
• 3-4 Clove
• 1 inch Cinnamon
• 2-3 Cardamom
• 8-10 Black Peppercorns
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 8-10 cloves Garlic
• 1 inch Ginger Chopped
• 1 tbsp Vinegar
• 1 and 1/2 tbsp Tamarind paste

For the curry

• 4 tbsp Vegetable Oil
• 2 cups Onion Chopped
• 1 kg Chicken Curry Cut
• 1 cup Fresh Tomato Puree
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Sugar

Instructions

1. Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned.

2. Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.

3. Add little water while making the paste.

4. Heat oil in pan.

5. When the oil is hot, add chopped onion and fry till golden brown.

6. Add chicken and fry on high heat for 3- 4 minutes.

7. Add tomato puree and the paste that we made.

8. Now add salt, turmeric powder and 1 cup of water and cover and cook for 45-50 minutes.

9. Add sugar and cook for another minute.

10. Serve hot with steamed rice or Chapati.

Nutrition Facts

Chicken Vindaloo

Amount Per Serving

Calories 439 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 16g 80%

Cholesterol 90mg 30%

Sodium 91mg 4%

Potassium 433mg 12%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Sugars 4g

Protein 24g 48%

Vitamin A 3.4%

Vitamin C 12.7%

Calcium 6.9%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

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