Spicy Chicken Vindaloo Recipe

As surprising as it may sound, the chicken vindaloo recipe is derived from a Portuguese dish by the name of carne de vinha d'alhos. This dish is quite popular in Goa, Konkan regions, Kerala, and other parts of Southern India. A simple preparation of marinade creates a rich and spiced vindaloo that is perfect for those who love a little extra heat in their curry.

Chicken Vindaloo Recipe

If you've never experienced vindaloo, it is a totally different flavor profile from many curry dishes you may find familiar. To break it down, this dish calls for the protein to be marinated in vinegar and garlic. The dish comprises the vindaloo paste which is used to marinate the meat.

The combination of heat and vinegar creates a unique sauce that is filled with flavor but does indeed pack a punch of heat that isn't for the faint of heart.

What is the Difference Between a Vindaloo and a Curry?

A vindaloo is a specific preparation that includes a higher level of heat and vinegar in the paste that forms a sauce.

Curry is not a specific dish but any number of recipes that feature a rich gravy or sauce with curry powder or curry leaves as a big part of the flavor profile.

What Does Chicken Vindaloo Taste Like?

This dish is an extremely spicy recipe with a hint of acid from vinegar. It's textured with tender bits of chicken and a thick sauce or gravy that has layers of savory and spicy flavors that are tamed with just enough vinegar to add contrast.

This dish is not for the faint of heart and will always leave your mouth "on fire" but the flavor overall is well worth the experience.

What Do You Eat with Chicken Vindaloo?

This is usually served with steamed rice, roti, or naan bread. You can also serve it with chicken biryani or even a side of aloo tikki.

Depending upon the restaurant, region, or home kitchen, you may find this served as a main dish or alongside other curry dishes like palak paneer or a starter like a samosa or a pakora.

Is This Made with Chicken Breasts or Thighs?

You can use either chicken breasts or chicken thighs. Just make sure they are boneless, skinless, and cut into bite-sized pieces. 1 ½" to 2" chunks do well with this particular recipe.

Can You Make Vindaloo with Different Proteins?

Although the original recipe calls for the use of pork, the choice of protein is quite versatile. The vindaloo curry can be prepared with chicken, mutton, goat, beef, or pork.

In this version, the chicken was chosen for a more versatile and readily available option that is also affordable for most households. If you need a vegan or vegetarian option, you can make this dish with hardy vegetables like cauliflower, potatoes, or okra.

Can Vindaloo Be Made Less Spicy?

While you can make this recipe less spicy, it is not recommended. The idea behind vindaloo is the heat brought from the paste or sauce made of the dry chili peppers and peppercorns. If you need to go less on the heat level, reduce the amount of red chile peppers, peppercorns, and then serve with fresh cream on top.

What Goes into Vindaloo Sauce?

• Dry red chili peppers
• Whole peppercorns
• Coriander seeds
• Cumin seeds
• Fresh ginger
• Garlic cloves
• Vinegar

Ingredients for the Curry

• Boneless skinless chicken thighs
• Prepared vindaloo sauce
• Olive oil
• Onions
• Salt
• Water

Optional Garnish: fresh coriander leaves and cream

Kitchen Tools

• Food processor, chutney grinder, or mortar and pestle - for making vindaloo paste
• Large skillet
• Wooden spoon
• Cutting board
• Knife
• Measuring cups and spoons

How to Make Vindaloo Paste

Place the dry red chili peppers, peppercorns, coriander, cumin, ginger, garlic, and vinegar into your chutney grinder.

Add water then pulse until a smooth paste begins to form. If too dry, you can add additional water 1 tablespoon at a time. This should be a very smooth paste with no crunchy pieces or chunks.

How to Make Chicken Vindaloo

In a container with lid, add the prepared vindaloo paste and chicken pieces and mix together so the chicken is completely coated.

Place a lid onto the container and refrigerate for 1 hour up to overnight to mariande.

Heat the olive oil in a large deep-sided skillet over medium-high heat with the chopped onions.

Saute the onions, stirring regularly, for 2 to 3 minutes until the onions are translucent.

Add the marinated chicken and saute for 7 to 8 minutes, stirring regularly, until the chicken is mostly cooked, but not completely cooked through.

Add the water and salt then stir well, then bring the mixture to a simmer. Simmer over medium-low heat for 5 minutes.

Add additional water if the curry is too thick for your liking.

Serve with steamed rice and garnish with chopped coriander leaves and fresh cream over the top.

Tips for Reheating Chicken Vindaloo

Chicken vindaloo is good in the refrigerator for 4 to 5 days. To reheat leftovers, simply place in a saucepan or skillet over medium heat, and cook, stirring occasionally, for 3 to 4 minutes until piping hot. Alternately, you can cook in the microwave in 1-minute increments on high heat until the desired temperature.

More Authentic Indian Recipes

Indian foods are chock full of delicious flavor. From the aromatic spices to the heat of chiles, this style of food never fails to be delicious. If you want more on your menu besides this vindaloo dish, make sure to check out some of the other authentic recipes below.

• Aloo Gobi Indian Potatoes & Cauliflower Recipe
• Authentic Mushroom Masala Curry Recipe
• Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
• Gajar Ka Halwa Indian Carrot Dessert