Chicken Vindaloo
This post may contain affiliate links. See my disclosure policy.
Bring the aromatic, fiery flavors of my restaurant-style chicken vindaloo recipe into your kitchen, and you won’t be disappointed! The chicken is tender, and the tangy curry paste soaks into every bite.
Some people think Indian food is the most intimidating cuisine to make at home, but I’m here to tell you nothing could be further from the truth. After spending a year living in India, I’m going to showcase all the delicious recipes I’ve learned from my host mom, Parvarti, including this chicken vindaloo.
The secret to that fiery restaurant-style flavor is in the spices: dry-roasted to unlock their oils, then blended into a tangy curry paste that coats every bite. From there, it’s just a quick simmer until dinner is ready.
When I tested this against restaurant versions, I found that using the paste fresh, instead of storing it, kept the flavor bright and the chicken more aromatic. That simple step lets the vinegar and aromatics sink into the meat quickly, giving you that ‘from the restaurant kitchen’ depth of flavor at home.
Arman’s tips before starting
Use whole spices, not ground spices. This is one of the biggest lessons I took away from culinary school. Toasting whole spices before grinding them releases their natural oils, creating a deeper, more aromatic curry that pre-ground spices can’t achieve.
Marinate the chicken, if you can. When I plan ahead, I like to coat the chicken in the spice paste and let it marinate overnight. This isn’t just for convenience- the acid in the vinegar tenderizes the meat while the spices penetrate deeper, giving you richer flavor in every bite.
Adjust the spice level. Vindaloo is known for its spice, but you don’t need to make it painfully hot. Use Kashmiri chilies for moderate heat (my partner’s preference) or red chilies with a pinch of cayenne for a more traditional, fiery finish (my preference, which rarely happens!).
Let the sauce reduce properly. Don’t rush the simmering stage. You want the sauce thick enough to coat the chicken and the sharp vinegar flavor to mellow out. If I find it still tastes a little acidic, I usually give it a few more minutes.
What readers are saying
★★★★★ – “I followed you on Instagram when you shared your cooking travels in India- thanks so much for sharing this recipe you teased us with!” – Millie
★★★★★ – “Such an easy curry to make. It tastes like a restaurant meal.” – James
Key Ingredients
Find the printable recipe with measurements below.
- Chicken quarters. I prefer bone-in, skinless chicken quarters because they remain tender while the sauce develops flavor. The quarters will be separated, leaving four drumsticks and four thighs.
- Spice blend. I used a mix of coriander seeds, cumin seeds, cardamom, cloves, turmeric, dried red chilies (I prefer Kashmiri chilies), and a cinnamon stick.
- Salt. Just enough to make the flavors pop.
- Sugar. Just a pinch to bring out the other flavors. Use white or brown sugar.
- Garlic cloves and fresh ginger. Two essential aromatics. Try to use fresh ingredients whenever possible.
- Chili peppers. For much-needed heat. I usually use Kashmiri chilies, but if I’m making it for myself (or other spice lovers), I’ll swap in red chilies or add a pinch of cayenne.
- White vinegar. One of the ingredients that gives vindaloo its signature tang. I’ve also made this with red wine vinegar when that’s all I had on hand, and it worked well.
- Tamarind paste. It adds a subtle sweet-sour flavor that rounds everything out. My host mom says it’s one of those ingredients that doesn’t scream for attention, but you’d notice if it wasn’t there.
- Olive oil. To sauté. Any neutral oil works.
- Tomato sauce. The bulk of the curry. I’ve also used chicken broth and tomato paste in a pinch.
- Coconut cream. I stir this in right at the end. It softens the heat and gives the sauce a thicker, silky finish. Regular heavy cream works too.
How to make chicken vindaloo
Step 1- Dry roast spices. Add all spices (except the turmeric) to a skillet over medium heat. Stir continuously until the spices become aromatic.
Step 2- Make the curry paste. Add the spices (except the cinnamon stick) to a blender and blend to a paste while slowly adding water. Add the vinegar and tamarind and continue blending until smooth.
Step 3- Cook the chicken. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Add onions and cook until translucent. Add the chicken and cook for 4-5 minutes until no longer pink.
Step 4- Build the sauce. Add the tomato sauce and spice paste to the pot and boil. Once boiling, reduce the heat to low. Add the salt, turmeric, and sugar, and simmer for 30 minutes.
Step 5- Serve. Stir in the coconut cream and serve warm.
Storage instructions
To store: Let the curry cool completely, then refrigerate it in an airtight container for up to 3 days.
To freeze: Transfer leftovers to a freezer-safe container and freeze for up to six months.
Reheating: I like to reheat on the stovetop with a splash of broth or milk, or in the microwave in 30-second intervals.
Frequently asked questions
Traditional, yes, but you control the heat when making it at home. I tested both mild and fiery versions and found Kashmiri chilies gave the curry it’s signature red color without overwhelming heat. For a spicier vindaloo, add fresh red chilies or a pinch of cayenne.
Because vindaloo can be quite spicy, I like pairing it with something mild to balance things out. My go-to options are basmati rice, 2-ingredient naan bread, or sautéed potatoes. A spoonful of yogurt on the side doesn’t hurt either.
Yes! Vindaloo actually tastes even better the next day as the spices continue to develop. You can cook it completely, let it cool, and refrigerate it for up to 3 days before serving.
Chicken Vindaloo
Video
Ingredients
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 cardamom pods
- 4 cloves
- 5 chili peppers
- 5 cloves garlic
- 1 inch ginger
- 1 cinnamon stick
- 8 dried chilies
- 1/2 cup water
- 2 tablespoon white vinegar
- 2 tablespoons tamarind paste
- 1/4 cup olive oil
- 1 large white onion thinly sliced
- 4 chicken quarters skin on and separated
- 200 mls tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon sugar
- 2 tablespoons coconut cream
Instructions
- Add coriander seeds, cumin seeds, cardamom pods, cloves, pepper, garlic, ginger, cinnamon, and red chilies to a skillet. Dry roast on medium heat with continuous stirring, until the pepper starts browning.
- Add the spices, except for the cinnamon stick, to the blender and blend into a paste, adding water slowly. Add vinegar and tamarind paste as well and blend.
- Heat oil in a pot over medium-high heat. Add onions and cook until translucent, stirring frequently. Next, add the chicken and fry for 4-5 minutes, until it is no longer pink.
- Add the tomato sauce and the blended spice mix, and bring to a boil. Once the curry boils, reduce the heat to low. add the salt, turmeric, and sugar, and cook for 30 minutes.
- Remove the vindaloo from the heat, stir through the coconut cream, and serve immediately.
Notes
- Chicken: You can use all chicken thighs or chicken drumsticks instead. I did test these with chicken breasts, but you’ll need to check the internal temperature a little earlier, as they cook quicker.
- Leftovers: Keep in the fridge for 3 days or the freezer for 6 months.
Nutrition
More spicy curry recipes
Originally published March 2023
It seems like whole new dish with chicken. Do I need to put all these seeds? As I dont like them. Maybe it is because of the flavour?
Hi Mario! I replied to your email- thanks for sharing the process. I’m glad I could walk you through it- thanks for making the vindaloo.