Chicken Vindaloo

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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 359kcal

Author Arman Liew

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.

Video

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