Chicken vindaloo is a hot and tangy curry from Goa, built on a paste of dried red chilies, vinegar, garlic and spices. Its name comes from the Portuguese dish carne de vinha d'alhos, adapted with Indian spices. This recipe serves 4 and is easy to adjust for heat.
Prep: 20 minutes + 2 hours marinating | Cook: 40 minutes | Serves: 4
Ingredients
Vindaloo paste
- 8 to 10 dried Kashmiri chilies, soaked in hot water for 15 minutes
- 8 garlic cloves and 1 inch ginger
- 3 tbsp white or apple cider vinegar
- 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp black peppercorns, 4 cloves, 1 small cinnamon stick
- 1/2 tsp turmeric, 1 tsp sugar and 1.5 tsp salt
Curry
- 700 g (1.5 lb) chicken, bone-in or boneless
- 3 tbsp oil
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 medium potato, cubed (optional)
Method
- Blend the paste ingredients with a little soaking water until smooth.
- Coat the chicken with half the paste and marinate for 2 hours or overnight.
- Heat the oil and cook the onions for 10 minutes until golden.
- Add the remaining paste and fry for 5 minutes until the oil separates.
- Add the tomatoes, then the chicken and potato. Cook covered on medium-low for 25 to 30 minutes until tender (74 C / 165 F inside the chicken).
- Adjust salt, sugar and vinegar so it tastes tangy, hot and slightly sweet.
Tips
- For milder vindaloo, use fewer chilies and remove the seeds.
- A little sugar balances the vinegar.
- The flavours deepen overnight.
Serving ideas
Serve with basmati rice or naan and a cool cucumber raita or mango lassi to calm the heat. See our mango lassi recipe.
Order it
Chicken Vindaloo is on the menu at Aldergrove Indian Bistro, along with lamb, prawn and fish vindaloo. Tell us your spice preference when you order. For events, see our catering page.
FAQ
Is vindaloo always very hot? It is traditionally spicy, but the level can be adjusted.
Does vindaloo contain potato? Western versions often do. Traditional Goan versions usually do not.