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!
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
TO STORE: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to three days. TO FREEZE: Transfer leftovers to a freezer-safe container and freeze for up to six months. TO REHEAT: Reheat on the stovetop or microwave in 30-second intervals.