LindySez | Recipes

  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Poultry » The Best Chicken Vindaloo

    The Best Chicken Vindaloo

    Published: Jun 9, 2014 · Modified: Oct 26, 2022 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    “Boasting complex flavors, this recipe for The Best Chicken Vindaloo shows you the best and easiest way to put it all together”.

    A garnished bowl of chicken Vindaloo.

    The making of The Best Chicken Vindaloo

    Vindaloo, Vindaloo. Just the name is fun to say.

    "Chicken Vindaloo."

    I've had Vindaloo in Indian restaurants before. A combination of meat cubes in a spicy sauce with chunks of potatoes is generally served with steamed basmati rice. But I never made it myself.

    The other morning as I was doing my "homework" going through my Google+ communities to see what the other 250 gazillion food bloggers are cooking, photographing, and writing up, I came across a recipe for Chicken Vindaloo that sounded pretty darn tasty.

    Tonight's dinner is planned.

    But, as always, I must find more recipes for Chicken Vindaloo. I must investigate various techniques. Because, as is with music, there are many ways to put the same notes together to come up with something uniquely different. And my job, as I see it, is to come up with the best, and simplest, preparation for any recipe I share with you, whether it's my own, or someone else's.

    If you go on the internet, you will find many recipes for Chicken Vindaloo; from YAWN, boring, to YIKES, difficult. Some have you marinate the chicken, some don't. Make a paste with the spices, or don't. Add sliced onions, or pulverize them. It can be very confusing to find just the right recipe.

    Until you found me 🙂  And this recipe for The BEST Chicken Vindaloo.

    What is Vindaloo?

    Vindaloo is the Indian offspring of a Portuguese dish, "Carne de Vinha d'alhos"  that was introduced when the Portuguese colonized India. The original Portuguese dish was made with pork, red wine, and garlic. The Indian people started adding more spice and peppers transforming this dish into something more curry-like. They replaced the wine with vinegar to give the sauce a sweet and sour taste. Potatoes were added at one point, probably to make the dish more cost-effective, with less meat, and more food, but many curries of India contain potatoes so it may be a cultural thing. As time went on different meats were used including lamb and chicken. A Vindaloo is traditionally served with Naan or rice. And once you taste this delish sauce, you will know why you want something to sop it up!

    As I read, I jotted down the major elements of any recipe I liked. I liked the marinating of the meat. Marinating adds flavor. I like flavor. And since the marinade uses vinegar in it, it also changes the texture of the chicken, just like the buttermilk brine does for Simply the Best Fried Chicken. Instead of adding the spices at varying times throughout the cooking process, I put them all in the marinade, right at the beginning.

    Done. Wipe hands on a towel. Put spices away.

    the best chicken vindaloo

    My favorite way to marinate anything. In a zip-top bag.

    I also prepared the onions two ways, one is pulverized and included in the marinade, and the second way is to dice and lightly brown them. I think this adds a great depth of flavor and natural sweetness allowing me to omit the need to add sugar.

    Boasting Complex Flavors

    There are a lot of spices in this dish, and you can use them to varying degrees to achieve your personal level of taste. The finished dish, as written, was spicy, but not overly hot. While we were eating I mentioned to Brian that I just wanted to keep on eating and tasting. The complex flavors jumped to all the taste buds on my tongue. It was so good, I couldn't wait to have it again for lunch. And the great part about spices, is they add flavor, but not calories!

    Really, it was the best Chicken Vindaloo or Vindaloo I've ever had.

    So try it soon. And as always, let me know what you think of it. Comments and shares are appreciated.

    The best chicken vindaloo
    A garnished bowl of chicken Vindaloo.

    The Best Chicken Vindaloo

    LindySez
    “Boasting complex flavors, this recipe for Chicken Vindaloo shows you the best and easiest way to put it all together"
    4.41 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Additional Time 4 hours hrs
    Total Time 5 hours hrs 5 minutes mins
    Course Main Course, Poultry
    Cuisine Indian
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
      

    • Please don't let the list of ingredients put you off it's all flavor. And if you cook from my site regularly, then you will find other places to use those spices again.
    • 1 ½ pounds boneless skinless chicken thighs cut into about 1-inch pieces (yes, you could use breast if you wanted, but I think the thighs cook up better)
    • 1 large onion half in a rough chop, half diced, separated
    • 4 large cloves garlic rough chop
    • 1- inch knob of fresh ginger peeled and sliced
    • 4 - 5 dried red chilies stemmed (seeds removed if you don't want too much heat) or 1 - 2 teaspoons red pepper flakes
    • 1 teaspoon ground clove
    • 1 teaspoon ground cardamon
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric powder
    • 1 teaspoon garam marsala
    • ½ teaspoon cayenne or to taste
    • ½ teaspoon coriander powder
    • ½ teaspoon mustard powder
    • ¼ cup white wine vinegar
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon ghee or unsalted butter
    • 1 ½ to 2 cups cubed potato size of cube is up to you, I did about 1 inch Any type of potato will work, but I like a waxy potato such as Yukon Gold or Red Bliss or combo
    • 1 cup low-sodium or homemade chicken stock
    • 1 cup diced tomatoes with juice, blended, or 1 cup tomato sauce
    • Salt and pepper to taste
    • Chopped fresh cilantro if desired

    Instructions
     

    Step 1

    • Prepare the Marinade: In your blender or food processor, combine the rough chopped onion, along with the garlic, ginger, and red chilies. Pulse until finely chopped. Add the spices along with the vinegar; process until it is a fairly smooth paste, stopping to scrape down the sides as necessary. Place the chicken pieces in a zip-top bag and add the marinade, smooching it around so that all the chicken is coated. Remove as much air as possible from the bag and marinate in the refrigerator for at least an hour, better for more. (I did 4 hours).
    • When ready to cook, in a sauté pan, heat the oil and ghee together over medium heat, when hot add the diced onions, along with a pinch of salt, and cook, stirring frequently until they just begin to brown around the edges, about 5 - 7 minutes. Add the chicken, along with the marinade and cook for 5 minutes, stirring it around, then add the chicken stock and tomatoes, stir and bring to a simmer. Cover the pan and lower the heat slightly, cook for ½ hour (if using thighs; if using breast, add the potato now so the breast doesn't get overcooked). Uncover the pan and add the potatoes; simmer, uncovered for about 20 minutes, or until the potato is tender, stirring occasionally. Taste and adjust for salt, pepper, and heat (add a little more cayenne if you desire hotter). Garnish with cilantro, if using and serve with some steamed basmati rice (or other rice of your choice).

    Notes

    LindySez: Don't forget the marinating time. Allow at least 4 hours.
    Keyword spicy chicken, vindaloo
    Tried this recipe?Let us know how it was!
    « Easy Creamy Low-Fat Potato Salad
    Quick Low-Fat Blue Cheese Dressing »

    Comments

    1. Trish says

      April 27, 2025 at 10:36 am

      4 stars
      Easy and straightforward. Upped the spices for our family

      Reply
      • Linda Baker says

        April 27, 2025 at 12:32 pm

        I up them for mine as well...Cheers ~Lindy

        Reply
    2. Natalie says

      March 20, 2018 at 9:43 pm

      Cloves....not allspice...both horrendous....I skrewed up to put that in...

      Reply
      • LindySez says

        March 21, 2018 at 5:44 am

        Guess you don't like cloves. But they are an important element to the complexity if the dish. I always say adjust to your personal taste and how to figure if you like something or not is by smell. I found the flavor of this vindaloo to be "the best" but maybe not for you. Cheers Lindy

        Reply
        • Julia says

          March 05, 2022 at 10:15 pm

          5 stars
          Hate to interrupt here, to the person who felt cloves ruined the dish. I also don't like cloves and don't use it, don't even have it. Mainly, I wanted to say, check your spice expiration dates, because when cloves and even nutmeg have gone off, they are exquisitely harsh. Check dates and toss what has passed it's prime.

          Reply
          • LindySez says

            March 06, 2022 at 1:06 pm

            I agree about best by dates, but sometimes they are much shorter than what can actually be fine. I always give my spices the "nose" test. Cheers ~ Lindy

            Reply
    3. Natalie says

      March 20, 2018 at 9:39 pm

      Seriously??? Allspice??? I'm an idiot for putting THAT IN!!! Horrible result...it's going in the garbage as soon as it cools down....

      Reply
    4. Lorraine says

      September 17, 2017 at 11:21 am

      I made this tonight for the second time and result was just as delicious as the first although I cut my potatoes a bit smaller this time. It is a very tasty curry that all the family love.

      Reply
      • LindySez says

        September 19, 2017 at 2:59 pm

        Thanks for the comment Lorraine. That's what I love about cooking, making it suit your tastes and style. Glad you like the recipe! Cheers ~Lindy

        Reply
    5. Lorraine says

      September 04, 2017 at 11:01 am

      Really enjoyed this, will certainly make again, maybe without rice, but nan bread on the side.

      Reply
      • LindySez says

        September 05, 2017 at 3:46 pm

        Naan on the side is great, but I still love the basmati rice with it. But that's just how I roll. Enjoy your fav way ~ Cheers Lindy

        Reply
    6. Suzan says

      July 23, 2017 at 10:54 am

      Awesome dish...I am very much impressed by the description and the nice presentation...!!!

      Reply
    7. Mary Gonzalez says

      March 27, 2017 at 7:49 am

      I love Indian food especially the food that is cooked in the tandorri

      Reply
      • LindySez says

        March 27, 2017 at 9:41 pm

        Me too. It's so much more fun to make food from other countries in the native cooking vessel. Cheers ~ Lindy

        Reply
      • Marissa says

        April 17, 2022 at 3:34 pm

        This was a very good recipe! I used with chicken breast and omitted the mustard powder because I didn’t have it. Came out delicious!!! Thank you!

        Reply
        • LindySez says

          April 18, 2022 at 9:03 am

          So glad you liked it!! And thanks for sharing your results using breasts. Cheers ~ Lindy

          Reply
    8. Tony Fisk says

      January 16, 2017 at 9:21 pm

      Found and chose this recipe (out of many others searched), due to its straightforward nature. It just made sense to marinate the chicken, then make the "gravy," incorporating the various ingredients together. The whole family loved it...

      I did double the amounts, and found I needed a bit more of the spices, which I added while cooking. Well done, and thanks very much for sharing it.

      Reply
      • LindySez says

        January 17, 2017 at 9:16 am

        Thank you for taking the time to write Tony, and so glad your family enjoyed the recipe. One of my fav parts of cooking is, adjusting the flavors to meet my own tastes, taste and adjust as I always say. Cheers to good cooking (and eating) Lindy

        Reply
    9. Elle says

      June 12, 2014 at 11:52 am

      What a great recipe Linda. Portuguese dish? Who knew.

      Reply
      • LindySez says

        June 12, 2014 at 12:02 pm

        I know Elle, I guess you could say it's "loosely" based on a Portuguese dish. It's sooooo good, and easy really. I hope you try it. ~ Cheers

        Reply
    10. Linda Omura says

      June 11, 2014 at 2:15 pm

      Can't wait to try this recipe. I do love those flavors. Is that purple looking vegetable a potato?

      Reply
      • LindySez says

        June 11, 2014 at 2:28 pm

        Yes, I used a multi-color waxy potato blend of Purple Passion, Red Bliss and Yukon Gold. I hope (I know) you will enjoy this very much FoodHuntress aka Linda Omura. Cheers

        Reply
    11. Chris G says

      June 11, 2014 at 7:41 am

      Mmmmm, I do love me some vindaloo... I mean I REALLY REALLY LOVE IT! I'm definitely going to have to give this one a try (adding it to my list now). I also love your write up on it... loved the history (started as a Portuguese dish, what?!)... and loved your obvious excitement over the flavors. I wish I weren't leaving town tonight, otherwise this would certainly be on the menu!

      Reply
      • LindySez says

        June 11, 2014 at 9:11 am

        Thank you for the lovely comment. I hope you try it soon, soooooo gooooood. Have a safe trip!

        Reply
    12. Brian says

      June 10, 2014 at 11:08 am

      This recipe is awesome....great flavors and good for the waistline...the heat at the end is perfect. Serve with an off dry Riesling, Gewurtzminer or even a Pinot Blanc (Alsace as most New World versions of PB are "juicy fruit gum").

      Reply
      • LindySez says

        June 10, 2014 at 2:33 pm

        Thanks for the wine suggestions Brian. They are spot on for the flavors in this Vindaloo ~ see I just can't stop saying it...Cheers

        Reply
    13. Cher says

      June 10, 2014 at 10:51 am

      This sounds positively amazing, Linda, and I'm sure the whole family will love it!!

      Reply
      • LindySez says

        June 10, 2014 at 2:34 pm

        It's ummmm ummmm good! Cheers

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

    Popular

    • A blue bowl filled with Pretty Darn Good Chili Verde.
      Roasted Pork Chili Verde with a Smoky Twist
    • A hot dog dressed in chili sauce.
      The Best Hormel Chili No Beans Copycat Recipe
    • Slow cooked in the oven spaghetti sauce on noodles with basil.
      Slow Cooked Oven Baked Spaghetti Sauce
    • A sliced loaf of quick no knead crusty rye bread.
      A Quick No Knead Crusty Rye Bread
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish
    • Polenta Cornmeal Muffins in cast iron mini skillets.
      The Best Easy Polenta or Cornmeal Muffins
    • German Braised Rabbit served with sides.
      Hasenpfeffer (German Style Wine Braised Rabbit)
    • A skillet and a plate with some fried mashed potato cakes on them.
      Easy Crispy Pan-Fried Mashed Potato Cakes
    • A white bowl filled with Spicy Crab Noodles.
      Spicy Crab Noodles
    • Sole being served on a gold rimmed plate with a light shrimp sauce on it. along with chives.
      Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Lindy Sez