Enjoy a taste of Goa with our Chicken Vindaloo recipe! This vibrant curry boasts a perfect blend of spices, tang from vinegar, and a hint of sweetness from tamarind. It's not just about chicken - try it with shrimp or lamb too!
Our Vindaloo stands out with its signature paste, offering a distinctive flavor that sets it apart from other curries. The secret? A balanced mix of vinegar and tamarind that delivers the right amount of tang.
Quick to make (just 30 minutes if your chicken is pre-marinated), this curry is a delightful addition to your dinner repertoire. While pork is traditional, chicken has become a global favorite, and our recipe adapts beautifully to your protein preference. Serve it up with your favorite bread or rice and savor the unique taste of Goa!
Explore these additional chicken delights:
- Chicken Chettinad
- Chicken Sukka
- Karahi Chicken
- Chicken Curry
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
Ingredients and Substitution Overview
Here's what you need for Chicken Vindaloo, plus quick substitutes if you're short on an ingredient.
Vindaloo Paste Essentials:
- Chilies and Coriander: Use Sanam red chilies and whole coriander seeds for authentic heat and flavor. Substitute with Kashmiri chilies for vibrant color, keeping a 1:3 chili to coriander ratio for a balanced heat.
- Vinegar: Palm vinegar is traditional, but rice vinegar works well as an alternative.
- Tamarind: Blend tamarind paste with vinegar and water, or use them separately to create the paste.
- Ginger Garlic Paste: This combo brings out the meat's flavors.
- Warm Spices: Bay leaf, cardamom, cloves, cumin, and fennel seeds add a cozy aroma.
For Chicken Vindaloo:
- Chicken: Bone-in pieces are flavorful, but feel free to use thigh or boneless cuts if preferred.
- Onions: They aren't used in the original recipe, but if you like a touch of caramelized sweetness, go ahead and add them.
- Sugar: A teaspoon can enhance the curry's spices and tartness, rounding out the taste. Don't skip it!
How to make Chicken Vindaloo?
Start your Chicken Vindaloo by blending a fragrant spice paste, soaking the chicken in these flavors overnight, and then cooking it until it's just right. Just follow the straightforward steps and watch the video to bring this classic dish to your table.
More Vindaloo Magic:
For Vindaloo Paste
For Chicken Vindaloo
- 2 lb Chicken, bone-in pieces
- 1 Cinnamon Sticks, small
- 2 Onions, chopped
- ¼ tsp Turmeric Powder
- 2 tbsp Oil, or adjust to your preference
- 1 tsp Sugar
- 1 cup Water
- Coriander Leaves, to garnish
- Salt, to taste
To Prepare Vindaloo Paste
- Heat a pan on medium and toast bay leaves, cardamom, cloves, dry red chili, coriander seeds, fennel seeds, and cumin seeds until they release a strong aroma, then remove from heat.
- Add the toasted spices to a blender along with ginger garlic paste and tamarind paste diluted in 2 tablespoons of vinegar. If necessary, add a couple of teaspoons of water to help with the blending.
- Secure the lid and blend the mixture until you achieve a smooth, consistent Vindaloo paste.
To Marinate Chicken
- Place the chicken pieces in a glass bowl, sprinkle with turmeric powder and salt, then add the Vindaloo paste.
- Stir until the chicken is evenly coated with the marinade, then let it rest to marinate, ideally overnight or at least for 2 hours.
To Prepare Chicken Vindaloo
- Heat oil in a pan over medium heat, then add cinnamon sticks and onions. Sauté until the onions soften.
- Add the marinated chicken to the pan and stir well for 3 to 5 minutes.
- Cover the pan with a lid and let the chicken cook for 5 to 7 minutes.
- Remove the lid, pour in water, and mix well. This is the time to adjust the salt to your taste if needed.
- Replace the lid and continue to cook the chicken for another 10 to 15 minutes.
- Lastly, stir in sugar and let the chicken curry simmer on low-medium heat until the gravy thickens. Your Chicken Vindaloo is now ready to be served and savored.
- Enjoy this delectable Chicken Vindaloo with rice, roti, or your choice of sides.
Chef's Notes and Tips
- Roast Spices Carefully: To capture the true essence of the spices, gently roast them over medium heat. This prevents burning and ensures the best taste.
- Vinegar is Key: For that signature Goan flavor, vinegar is a must. Mix it with tamarind paste, or use it on its own when marinating the chicken.
- Marinate Well: Let the chicken sit in the vindaloo paste for at least 2 hours, or ideally overnight, so it soaks up all the rich flavors.
- Don't Skip Sugar: A bit of sugar goes a long way to bring out the curry's full-bodied flavor.
- Creamy Option: For a thicker, creamier curry, consider adding coconut milk.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Chicken Vindaloo pairs wonderfully with Pav or Pao bread, embracing tradition. It also goes beautifully with roti, chapati, or any type of rice, basmati and white rice make especially good companions.
To keep your Chicken Vindaloo tasting great, store it in the fridge where it will stay fresh for up to two days. When you're ready for more, just reheat the portion you need to preserve the best flavor and taste.
Chicken Vindaloo offers a balanced mix of heat, tang, and a touch of sweetness, creating a complex and satisfying flavor profile. The warmth and nuttiness of traditional Indian spices come through, making each bite rich and delightfully tasty.
Yes, Chicken Vindaloo can be made without vinegar, and it will still be flavorful. Although you'll miss the classic tangy note that vinegar provides, the blend of spices and other ingredients will ensure your curry is still enjoyable with a unique taste of its own.