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Dark green bowl filled with vindaloo chicken topped with cream and cilantro

Authentic Chicken Vindaloo Curry Recipe

Chicken vindaloo is the perfect richly flavored dish that is packed with layers of spice and heat to pair with steamed rice at your dinner table.
Course Main Course
Cuisine Indian
Keyword Curry, Vindaloo
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 1 hour
Servings 2
Calories 186kcal


  • Chutney Grinder
  • Deep Sided Skillet


For Vindaloo Paste

For Curry

  • 1 lb boneless skinless chicken breasts cut into chunks
  • Vindaloo paste
  • 1 tbsp Olive oil
  • ½ cup red onions chopped
  • ½ tbsp salt more or less to taste
  • 1 cup water

For Garnish

  • 2 tbsp coriander leaves chopped
  • ¼ cup heavy cream


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.
    Vindaloo paste ingredients in chutney grinder

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.
    Red onions in skillet with oil
  • 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.
    Chicken in vindaloo sauce in large skillet
  • 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.
    Dark green bowl of vindaloo chicken next to bowl of rice


  • The authentic dish doesn’t use onions in it. You can exclude the onions from the recipe and just cook the meat marinated in the curry paste.


Calories: 186kcal | Carbohydrates: 5.2g | Protein: 25g | Fat: 6.8g | Saturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 936mg | Fiber: 1.2g | Sugar: 1g