Chicken Vindaloo

Bring bold flavors to your table with this irresistible Chicken Vindaloo, a fiery and aromatic Indian curry that’s perfect for spice lovers. This dish features tender chunks of marinated chicken simmered in a luscious, spice-laden sauce made with a homemade blend of toasted cumin, coriander, and black pepper, elevated by the warmth of cardamom, cloves, and cinnamon. A splash of white vinegar adds tangy depth, while a hint of sugar balances the heat from vibrant red chilies. Ready in just over an hour, this rich and flavorful curry pairs wonderfully with steamed basmati rice or soft, buttery naan. Whether you're exploring Indian cuisine or craving a hearty, soul-warming meal, Chicken Vindaloo is your go-to recipe for an authentic experience.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 tablespoon ginger, minced
• 4 cloves garlic, minced
• 3 tablespoons white vinegar
• 2 tablespoons tomato paste
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 4 cardamom pods
• 4 cloves
• 6 dried red chilies
• 1 teaspoon turmeric powder
• 1 inch piece cinnamon stick
• 1 teaspoon sugar
• 1 bay leaf

Directions

Step 1

Prepare the chicken by cutting it into 1.5-inch pieces and setting it aside.

Step 2

In a small skillet over medium heat, dry roast cumin seeds, coriander seeds, black peppercorns, cardamom pods, cloves, and dried red chilies for about 2-3 minutes until fragrant. Allow to cool slightly.

Step 3

Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Step 4

In a mixing bowl, combine the ground spices with turmeric powder and white vinegar. Stir to form a paste.

Step 5

Rub the spice paste onto the chicken pieces, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes or overnight in the refrigerator for more flavor.

Step 6

Heat vegetable oil in a large pot or deep pan over medium heat. Add chopped onions and sauté until they become translucent.

Step 7

Stir in minced ginger and garlic and sauté for another 2 minutes until fragrant.

Step 8

Add the marinated chicken to the pan and sear on all sides until browned, about 5 minutes.

Step 9

Mix in tomato paste and cook for an additional 2 minutes.

Step 10

Pour in water, add salt, cinnamon stick, bay leaf, and sugar. Mix well.

Step 11

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is tender and the sauce is thickened.

Step 12

Taste and adjust seasoning as needed. Remove the cinnamon stick and bay leaf before serving.

Step 13

Serve the chicken vindaloo hot with rice or naan bread.

Nutrition Facts

Serving size	(1064.5g)

Amount per serving	% Daily Value*
Calories	1657.9

Total Fat 87.4g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 625mg	0%
Sodium 2899.2mg	0%
Total Carbohydrate 85.9g	0%
Dietary Fiber 27.2g	0%
Total Sugars 16.4g
Protein 145.2g	0%

Vitamin D 0IU	0%
Calcium 351.7mg	0%
Iron 19.4mg	0%
Potassium 3085.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 33.9%

Carbs: 20.1%