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

Cook Time 15

Marinating 1

Servings

Calories 186kcal

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.

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.

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.