Description
Chicken Vindaloo is a flavorful and aromatic Goan curry that combines tender chicken with a tangy vinegar sauce and a blend of warming spices. It’s easy to create this restaurant-quality dish at home.
Ingredients
Scale
- 1 pound (453.59 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup (160 g) onions, finely chopped
- 5 cloves garlic, minced
- 2–3 slices fresh ginger, minced (about 1 tablespoon)
- 1 cup (149 g) diced tomatoes (fresh or canned)
- ¼ cup (63.75 g) white vinegar
- ¼ cup (62.5 g) water
- 1 tablespoon oil (neutral like canola or vegetable)
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- ½–2 teaspoons cayenne pepper (adjust to your spice preference)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- Optional: 1 large potato, diced
- Optional: ½ cup coconut milk
- Fresh cilantro for garnish
- 1–2 green chilies, sliced
Instructions
- Heat 1 tablespoon oil in a large, heavy-bottomed pan over medium heat.
- Add the chopped onions and cook for 5-7 minutes until they turn soft and translucent.
- Add the minced garlic and ginger, sautéing for another 1-2 minutes until fragrant.
- Add all the spices (garam masala, smoked paprika, cayenne, coriander, cumin, turmeric) to the pan and stir continuously for 30 seconds.
- Add the diced tomatoes and cook for 5 minutes until they begin to break down.
- Pour in the white vinegar and let it simmer for 1 minute.
- Add the chicken pieces and stir well to coat with the spice mixture.
- Add ¼ cup water and salt, then mix thoroughly. Add potatoes if using.
- Reduce heat to low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and tender.
- If adding coconut milk, stir in ½ cup in the last 5 minutes of cooking.
- Allow the curry to rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For deeper flavor, marinate the chicken in the vinegar and half the spices for 2-4 hours before cooking.
- To control the heat, start with less cayenne and add more to taste.
- Like most curries, Chicken Vindaloo tastes even better after resting overnight in the refrigerator.
- Store in an airtight container for up to 3 days or freeze for up to 3 months for meal prep.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: N/A
- Sodium: 620
- Fat: 14
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 2
- Protein: 25
- Cholesterol: N/A