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 how to make Chicken Vindaloo Recipe just like a Goan Home (Step by Step).

On our recent trip to Goa, I tried Vindaloo Curry for the first time and totally loved the flavours.

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.

Just like Chicken Tikka Masala,  Coconut Curry Chicken or Kolhapuri Chicken, this curry also became an instant hit at home.

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!

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.

You can even make a vegetarian version with potatoes or cottage cheese.

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.

This Vindaloo Chicken Curry is

• Spicy
• Flavourful
• Customisable
• Easy to make
• Dairy Free
• Gluten Free

How hot is Vindaloo Curry?

The curry when made in Goan homes is quite spicy and you can label it XX Hot. But you can definitely alter the spice level according to your taste buds and can make it mild too.

The amount of chillies and the type I have used will give your a medium spicy curry.

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, there is no gluten in it and is perfectly fine for the gluten intolerant 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.

How many calories are there in one serving of chicken vindaloo?

One serving of chicken vindaloo has approximately 400 calories. You can reduce the portion size if you are watching your calories.

You can even reduce the amount of oil that goes into making this curry.

Chicken Vindaloo Instant Pot

You can make chicken vindaloo in an instant pot as well. Dry roast the spices and make a vindaloo paste using spices, vinegar and chillies.

Now press SAUTE in instant pot. Add oil. When the oil is hot, add onion and fry until they turn golden brown.

Add chicken and fry for 4-5 minutes. Add the masala paste, tomato puree, salt, turmeric and water.

Close the lid of the Instant Pot and press PRESSURE COOK. Set the timer for 5 minutes.

Let the timer go off and the pressure release on it’s own for 15 minutes.

Release the remaining pressure and open the lid of the instant pot. Add sugar and mix well. Chicken Vindaloo in Instant Pot is ready to serve. 

What Kitchen Appliances are needed to Cook Chicken Vindaloo?

Ideally I make this recipe of Chicken Vindaloo in a non-stick pan, however you can also make it in an Instant Pot as I explained above.

I also suggest using best quality ingredients for an authentic taste

You might also like

Dhaba Style Chicken Curry

Alleppey Fish Curry

Chettinad Pepper Chicken

Methi Chicken

Chicken Hakka Noodles

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. Do this on medium low heat to get the maximum flavours from the spies and not burning them while roasting.

Blend the roasted spices 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 is ready to be served.

Chicken Vindaloo Recipe

4.37 from 72 votes

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Chicken Vindaloo Recipe

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.

Recipe Notes

You can increase or decrease the spice level according to your heat preference.

I have used Kashmiri Red chillies which gives this curry a fiery red colour but they are not as spicy.

Roast the spices on medium low heat for best flavour.

You can replace the chicken with pork, beef or eggs.

Nutrition Facts

Chicken Vindaloo Recipe

Amount Per Serving

Calories 439 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 16g100%

Cholesterol 90mg30%

Sodium 91mg4%

Potassium 433mg12%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 4g4%

Protein 24g48%

Vitamin A 170IU3%

Vitamin C 10.5mg13%

Calcium 69mg7%

Iron 2.5mg14%

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

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