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Spicy Chicken Vindaloo
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Spicy Chicken Vindaloo
A popular Indian curry dish originating from the state of Goa, made with marinated chicken cooked in a spicy tomato-based sauce. This recipe serves 4-6 people and is best served with basmati rice or naan bread. The dish has a rich, slightly tangy flavor with a medium to hot spice level, making it perfect for those who enjoy a little heat in their meals. The chicken is marinated in a mixture of spices, vinegar, and chilies, then cooked in a sauce made with onions, garlic, ginger, and a blend of spices. The result is a flavorful and aromatic dish that is sure to please even the most discerning palates.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten-free, Dairy-free (optional)
Ingredients
1 1/2 pounds pounds
Boneless, skinless chicken breast or thighs
350 Calories
1/4 cup cup
Red wine vinegar
0 Calories
2 tablespoons tablespoons
Ghee or vegetable oil
190 Calories
1 medium medium
Onion
45 Calories
3 cloves cloves
Garlic
15 Calories
1-inch piece piece
Ginger
10 Calories
1 teaspoon teaspoon
Cumin seeds
10 Calories
1 teaspoon teaspoon
Coriander powder
10 Calories
1 teaspoon teaspoon
Turmeric powder
10 Calories
1/2 teaspoon teaspoon
Red chili powder
10 Calories
1 teaspoon teaspoon
Salt
0 Calories
1/2 teaspoon teaspoon
Black pepper
0 Calories
1 can (14 oz) can
Tomato puree
120 Calories
1 cup cup
Chicken broth
100 Calories
1/4 cup cup
Fresh cilantro
25 Calories
1 cup cup
Raita (yogurt and cucumber sauce)
100 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together the vinegar, ghee or oil, cumin seeds, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Add the chicken and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2
Heat 1 tablespoon of ghee or oil in a large saucepan over medium-high heat. Remove the chicken from the marinade and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
3
In the same saucepan, add the remaining 1 tablespoon of ghee or oil. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and ginger and cook for an additional minute.
4
Add the tomato puree, chicken broth, and browned chicken to the saucepan. Stir to combine and bring to a simmer. Reduce the heat to medium-low and cook for 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
5
Stir in the fresh cilantro and adjust the seasoning as needed. Serve the Spicy Chicken Vindaloo hot, garnished with additional cilantro and a dollop of raita if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif