Classic Chicken Vindaloo Recipe: Authentic Indian Flavors at Home

Ingredients

700g boneless chicken, cut into pieces
2 large onions, finely chopped
2 tablespoons vegetable oil
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons vindaloo paste
400g can of diced tomatoes
2 tablespoons white vinegar
1 teaspoon sugar
Salt to taste
2 tablespoons fresh coriander leaves, chopped
2 cups water

Steps and instructions

Heat the vegetable oil in a large pan over medium heat.
Add the finely chopped onions to the pan and sauté until they turn golden brown.
Add the ginger and garlic paste to the pan and sauté for another two minutes.
Add the vindaloo paste to the pan and stir well, making sure the onions are well coated.
Add the chicken pieces to the pan and cook until they are well browned on all sides.
Add the diced tomatoes, white vinegar, sugar, and salt to the pan and stir well.
Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes or until the chicken is fully cooked.
Add water as needed to maintain the desired consistency of the sauce.
Garnish with chopped coriander leaves before serving.

Tools for making

Large Pan - A pan large enough to accommodate all the ingredients.
Cutting Board - To chop the onions and prepare the chicken.
Knife - For chopping the onions and cutting the chicken.
Spatula - For stirring and sautéing the ingredients.
Measuring Spoons - To measure the precise amounts of ingredients.
Can Opener - To open the can of diced tomatoes.
Cover - To cover the pan while simmering the chicken vindaloo.

Recipe variations

Use bone-in chicken pieces instead of boneless chicken for a richer flavor.
Replace the chicken with lamb or pork for a different protein option.
Add vegetables such as potatoes, bell peppers, or carrots to make it a more hearty dish.
Adjust the level of spiciness by adding more or less vindaloo paste according to preference.
Experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, for a unique twist.
For a vegetarian option, substitute the chicken with paneer (Indian cottage cheese) or tofu.
Add extra spices like cumin, cardamom, or cinnamon to customize the flavor profile.
To make it gluten-free, ensure that the vindaloo paste and other ingredients are free from gluten.

Recipe overview

Chicken Vindaloo is a popular Indian dish known for its rich and fiery flavors. It's a wonderful combination of marinated chicken cooked in a spicy, tangy sauce. This recipe takes you through the simple steps to cook this traditional Indian dish at home. While the spice level can be adjusted to taste, it's generally on the hotter side. The vindaloo paste, with its blend of various spices, is the real game-changer that gives this dish its unique taste. The whole dish is brought together by sautéing the ingredients and letting it simmer to infuse all the flavors. Serve the Chicken Vindaloo hot, garnished with coriander leaves, for an authentic Indian culinary experience. Enjoy this with a side of naan or rice for a fulfilling meal.

Common questions

Can I use bone-in chicken instead of boneless? Yes, you can use bone-in chicken for this recipe. However, you may need to adjust the cooking time accordingly.
What can I substitute for vindaloo paste if I can't find it? If you can't find vindaloo paste, you can substitute it with a mixture of equal parts of curry powder and chili powder to achieve a similar flavor profile.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of this recipe by substituting chicken with vegetables like potatoes, cauliflower, or tofu.
How spicy is Chicken Vindaloo? Chicken Vindaloo is known for its spicy and tangy flavor. However, you can adjust the level of spiciness by adding more or less vindaloo paste according to your preference.
Can I make this recipe ahead of time? Yes, Chicken Vindaloo can be made ahead of time. In fact, the flavors tend to develop and become even more delicious when it is allowed to sit for a few hours or overnight. Simply reheat it before serving.
What can I serve with Chicken Vindaloo? Chicken Vindaloo pairs well with steamed rice, naan bread, or roti. It also goes well with a side of raita (yogurt sauce) and pickles.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and preparing the ingredients.
Chef's knife - A sharp and versatile knife for cutting the chicken and vegetables.
Large pan - A spacious pan for cooking the chicken vindaloo.
Wooden spoon - A utensil for stirring and sautéing the ingredients.
Measuring spoons - Utensils for accurately measuring the required amounts of spices and condiments.
Can opener - To open the can of diced tomatoes.
Serving dish - A dish or platter to present the chicken vindaloo.
Garnish - Fresh coriander leaves for garnishing the dish before serving.

Origin stories

Chicken Vindaloo is a quintessential dish from the Indian subcontinent, specifically from the coastal region of Goa. The moniker 'Vindaloo' stems from Portuguese cuisine, 'vinha d'alhos', which translates to 'wine and garlic'. The Portuguese sailors would preserve meat in a mixture of wine and garlic during their long voyages to India. However, in the sweltering Goan heat, the wine would spoil, so it was replaced with the local palm vinegar. The locals added a lavish amount of spices to suit their palates, transforming the dish into a fiery curry that we now know as Vindaloo. Despite its Portuguese origins, today, the dish is a proud staple of Goan, and broader Indian, cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.