A chicken vindaloo recipe you can cook at home with step-by-step instructions.
Often referred to as Goan chicken vindaloo, this hot Indian curry chicken dish is flavorful for anyone who loves spicy food.
As a Sri Lankan, I really enjoyed this chicken vindaloo dish because the spiciness and taste resonate closely with our own Sri Lankan food.
What is vindaloo?
For anyone who is not familiar with the term “vindaloo”, it is a term used for spicy chicken curry from the Indian coastal city of Goa.
Chicken vindaloo is inspired and influenced by the Portuguese dish, Carne de vinha d’alhos(meat in Garlic, vinegar, or wine marinade).
The difference is that it’s spicier and heavier in Indian spices.
Again, having our own coastal cities, culture, and food influenced by the Portuguese, it’s always a novelty to experience these adaptations through food.
Utensils and appliances needed.
Chopping board and knife.
Small frying pan to dry roast the spices.
Spice grinder.
Large bowl or pan to marinate the chicken.
A large wok or cooking pot to make the vindaloo curry.
Workflow to make chicken vindaloo.
- Wash, and clean the chicken parts.
- Gather all the ingredients to make the chicken vindaloo curry.
- Dry roast the spices needed for the curry.
- Marinate the chicken with the vindaloo spices.
- Cook the onions, ginger, garlic, and tomato wedges.
- Blend or make a quick tomato puree.
- Add tomato puree followed by the marinated chicken.
- Slow-cook the chicken vindaloo curry until the correct consistency is reached.
More Indian chicken recipes
Indian chicken curry.
Chettinad chicken
Creamy, fragrant Butter chicken.
Oven-baked Tandoori chicken
Chicken pasanda
Yoghurt marinated pepper chicken curry.
Storage, freezing and reheating guide.
Storing.
Use old storage containers or glass containers to refrigerate, as the heavy spices can stain new ones.
Freezing.
Use freezer-friendly or foil containers. Let the curry reach room temperature and store it in the freezer for 2-3 weeks.
Reheating.
Remove from the freezer and let the curry reach room temperature. If you are reheating over a stove top, add a few tablespoons of water and slow-simmer for 5-10 minutes.
If you are using a microwave, use a microwave-friendly container to reheat the dish.
Add a few tablespoons of water, use a microwave cover to avoid splatter and cook for 3-4 minutes.
Stop food waste by.
If you cook more than you need, portion out the chicken curry and refrigerate or freeze. Use as needed.
recipe difficulty- little care is needed
INGREDIENTS TO COOK CHICKEN VINDALOO
The ingredients mentioned below use standard measuring cups and spoons.
To make the chicken vindaloo spice
1 and 1/2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
1 teaspoon of fresh peppercorns
1/2 tablespoon mustard seed
1/2 teaspoon of fenugreek seeds
3 cloves
1″-2″ cinnamon piece
3 tablespoons of Kashmiri chilli powder(substitute with regular red chilli powder)
To marinate the chicken
700g of chicken bone-in chicken parts
1/2 teaspoon of turmeric powder
1 tablespoon of tamarind juice
1/4 cup vinegar
Salt to taste
To make the vindaloo curry
2-3 tablespoons of oil
2 tablespoons of minced/chopped garlic(4 cloves of garlic)
2 tablespoons of minced or chopped ginger(1″to 2″ piece ginger)
2 green chillies
1 large onion sliced fine
1 large tomato chopped
1/4 cup tomato puree(you can chop a medium-sized tomato until almost pureed)
1/2 a cup of water
Step by step photo tutorial.
How to make Goan chicken vindaloo curry.
A note on grinding the chicken vindaloo spices.
Usually, this chicken vindaloo spice is made into a wet paste by adding tamarind, garlic and ginger.
But I’m intentionally keeping the spice blend dry to make a larger batch and use it for any other curries I want to make extra spicy.
With the addition of Kashmiri chillies powder, I love the deep colour that this spice powder gives to any meat curry.
How to roast the spices for the chicken vindaloo.
Add the following spices in the given order for best results.
Place a small frying pan over a very low fire.
Add coriander seeds(1 and 1/2 tbsp), cumin seeds(2 tsp), black peppercorn (1 tsp), mustard seeds(1 tsp), fenugreek seeds(1/2 tsp), cloves(3 ), cinnamon(1″-2″ piece)and dry roast them for 1 minute.
Then add the Kashmir chilli powder(since I couldn’t find whole dried Kashmir red chillies, I substituted them with the Kashmir red chilli powder. substitute with regular chilli powder or hot paprika).
Roast over low heat for 1-2 minutes while constantly moving the ingredients.
Once roasted, let the spices cool for 10-15 minutes then transfer the spices into a spice grinder.
Grind the spice in 5-second bursts to make either a coarse spice powder or a fine powder.
Add this to the chicken parts once you have the vindaloo spice blend.
Add turmeric(1/2 tsp), tamarind pate(1 tsp), vinegar(1/4 cup).
If you are sensitive to spice powders or worry about staining your nails, use a disposable glove/spoon to mix the spices or rub them into the chicken parts.
Marinate the chicken for 20-30 minutes for best results.
Making the chicken vindaloo curry.
Place a large pan or wok over low-medium fire.
Pour in the oil(2-3 tbsp)followed by ginger(2 tbsp), and garlic(2 tbsp) into the pan.
Cook for 2 minutes until they release their aroma.
Add green chillies(2), chopped onions(1 large) and roughly chopped tomato (1 large).
Cook over low heat for 2 minutes.
While the ingredients in the pan cook, you can make the tomato puree.
There are two ways to do this, blend the tomato (1 medium)to make a tomato puree.
Or slice the tomatoes as small as you can on a chopping board and then continue to chop the tomatoes with a heavy knife or cleaver until you have a coarse tomato puree.
By this time the onions and tomatoes would have cooked to a soft state, add the tomato puree to the pan.Cook over a low heat for 2 minutes.
Add the marinated chicken into the pan/wok, slowly simmer the chicken until the chicken parts release their juice.
Once the natural moisture of the chicken is released add the extra water, taste and season with salt if necessary.
Cover with a lid and slow-cook the chicken vindaloo until it’s thick.
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Chicken Vindaloo
A chicken vindaloo recipe you can cook at home with easy to follow step by step instructions.
Often referred as Goan chicken vindaloo, this hot Indian curry chicken dish, is flavorful for anyone who loves their spicy food.
Ingredients
To make the chicken vindaloo spice
- 1 and 1/2 tablespoon of coriander seeds
- 2 teaspoon of cumin seeds
- 1 teaspoon of fresh pepper corns
- 1/2 tablespoon mustard seed
- 1/2 teaspoon of fenugreek seeds
- 3 cloves
- 1″-2″cinnamon piece
- 3 tablespoons of kashmiri chillie powder(substitute with regular red chillie powder)
To marinate the chicken
- 700g of chicken bone in chicken parts
- 1/2 teaspoon of turmeric powder
- 1 tablespoons of tamarind juice
- 1/4 cup vinegar
- Salt to taste
To make the vindaloo curry
- 2-3 tablespoon of oil
- 2 tablespoons of minced/chopped garlic(4 cloves of garlic)
- 2 tablespoons of minced or chopped ginger(1″to 2″ piece ginger)
- 2 green chillies
- 1 large onions sliced fine
- 1 large tomato chopped
- 1/4 cup tomato puree(you can chop a medium-sized tomatoe until almost pureed)
- 1/2 a cup of water
Instructions
A note on grinding the chicken vindaloo spices.
Usually this chicken vindaloo spice is made into a wet paste by adding tamarind, garlic and ginger.
But I’m intentionally keeping the spice blend dry so I can make a larger batch and use it for any other curries I want to make extra spicy.
With the addiion of kashmiri chillie powder, I love the deep color that this spice powder gives to any meat curry.
How to roast the spices for the chicken vindaloo.
Add the following spices in the given order for best results.
Place a small frying pan over very low fire.
Add coriander seeds(1 and 1/2 tbs), cumin seeds(2 tsp),black pepper corn(1 tsp), mustard seeds(1 tsp), fenugreek seeds(1/2 tsp), cloves(3 ), cinnamon(1″-2″piece)and dry roast them for 1 minute.
Then add the kashmir chillie powder(Since I couldn’t find whole dried kashmir red chillies, I substituted them with the Kashmir red chillie powder. substitute with regular chillie powder or hot paprika).
Roast over low heat for 1-2 minutes while constantlly moving the ingredients.
Once roasted, let the spices cool for 10-15 minutes then transfer the spices into a grinder.
Grind the spice in 5 seconds bursts to make either a coarse spice powder or a fine powder.
Once you have a the vindaloo spice blend done, add this to the chicken parts.
Add turmeric(1/2 tsp), tamarind paste(1 tsp), vinegar(1/4 cup).
If you are sensitive to spice powders or worry about staining your nails, use a disposable glove/spoon to mix the spices and rub them into the chicken parts.
Marinate the chicken for 20-30 minutes for best results.
Making the chicken vindaloo curry.
Place a large pan or wok over low-medium fire.
Pour in the oil(2-3 tbs)followed by ginger(2 tbs), garlic(2 tbs) into the pan.
Cook for 2-minutes until they release their aroma.
Add green chillies(2), chopped onions(1 large) and roughly chopped tomatoes(1 large).
Cook over low heat for 2 minutes.
While the ingredients in the pan cook, you can make the tomato puree.
There are two ways to do this, blend the tomatoe(1 medium)to make a tomato puree.
Or slice the tomatoes as small as you can on a chopping board and then continue to chop the tomatoes with a heavy knife or cleaver until you have a coarse tomato puree.
By this time the onions and tomatoes would have cooked to a soft state, add the tomato puree to the pan.
Cook over a low heat for 2 minutes.
Add the marinated chicken into the pan/wok, slow simmer the chicken until the chicken parts release their juice.
Once the natural moisture of the chicken is released add the extra water(1/2 cup), taste and season with salt if necessary.
Cover with a lid and slow cook the chicken vindaloo until it's thick.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 148mgSodium: 242mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 40g
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