Chicken Vindaloo Recipe
Chicken Vindaloo is a fiery, spicy Goan-style chicken curry that has a beautiful blend of flavors from freshly ground spice paste, tang from vinegar, and just the right amount of heat from Kashmiri red chilies. Make it at home using my easy recipe.
Servings: 4 people
Ingredients
For Vindaloo Paste
- 10-12 whole dry Kashmiri red chilies or any other dry chilies. Remove the stalks.
- 2 tablespoons whole coriander seeds
- 3-4 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 whole green cardamoms (hari elaichi)
- 8-10 whole black peppercorns (kali mirch)
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 8-10 cloves of garlic peeled
- 1 inch piece of ginger chopped
- 1 tablespoon white vinegar
- 1 and ½ tablespoons tamarind paste
For The Vindaloo Curry
- 6 tablespoons cooking oil
- 2 cups chopped onions
- 1 kilogram bone-in skinless chicken cut into 1 and ½ inch chunks, rinsed or 500 g boneless chicken thighs (cut into 1 and ½ inch pieces)
- 1 cup canned tomato puree or ½ cup tomato paste
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- ½ teaspoon white granulated sugar
Instructions
Make Vindaloo Paste
- Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.
- Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.
- Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
- Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
- Scrape the sides of the blender a few times while making the paste.
- Vindaloo masala paste is ready. Set it aside.
Make Vindaloo Curry
- Heat oil in a large pot over medium-high heat.
- When the oil is hot, add onions and fry till golden brown (10-12 minutes), stirring frequently.
- Add chicken pieces to the pot and cook on high heat for 3-4 minutes. Stir frequently while cooking.
- Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
- Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.
- Reduce the heat to low.
- Cover the pot with a lid and cook for 35-40 minutes until the chicken is cooked well and the oil starts to separate on top of the pan. Stir a few times while cooking.
- Add sugar and cook for another minute. Chicken vindaloo is ready to be served.
Video
Notes
Increase or decrease the spice level according to your heat preference.
I have used Kashmiri red chilies, which give this vindaloo curry a fiery red color, but they are not as spicy. You can use any dry red chilies that are easily available to you.
If you are not a fan of bone-in chicken, you can use boneless chicken, too.
Nutrition
Calories: 343kcal | Carbohydrates: 21g | Protein: 24g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 124mg | Potassium: 783mg | Fiber: 5g | Sugar: 11g | Vitamin A: 371IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 4mg
