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Chicken Vindaloo

Updated: Oct 19

If you are looking for the most delicious Chicken Vindaloo recipe, with the perfect blend of spices, you will love this Goan-style one! This Chicken Vindaloo is a delightful twist on a classic recipe.



Ingredients


For Curry Paste 

  • 12 Kashmiri Chilies (6 with seeds and 6 seedless)

  • 1 tsp  Black Peppercorns

  • ½ tsp Black Mustard Seeds

  • 6 Cloves 

  • 4 Green Cardamoms 

  • 2” Cinnamon Stick

  • 1½ tsp Cumin Seeds

  • 1½ tsp Coriander Seeds

  • 10-12 Garlic cloves 

  • 2” Ginger

  • ½ tsp Turmeric Powder

  • ⅓ cup + 1 tbsp Red Wine Vinegar 

  • 3 Tomatoes, medium size


For the Preparation 

  • 750 grams Chicken, skinless boneless thighs 

  • 4-5 tbsp Oil

  • 1½ Onion, medium, finely diced  

  • 1½ cup Water 

  • 2-3 tsp Sugar, or to taste

  • 1½ tsp Salt, to taste


Method


  1. Deseed 6 Kashmiri chilies and add them along with the other 6 Kashmiri chilies to a bowl.  Pour in the vinegar, and make sure that all the chilies are submerged in it.  Cover the bowl with a plastic wrap and leave the chilies to soak in the vinegar overnight.

  2. Dry grind the black peppercorns, black mustard seeds, cloves, green cardamoms, cinnamon sticks, cumin seeds, and coriander seeds.

  3. Add the chopped garlic cloves, ginger, soaked Kashmiri chilies along with the vinegar, and chopped tomatoes.

  4. Grind till you have a smooth curry paste.

  5. Cut the chicken thighs into halves and add them to a bowl.  Add half of the curry paste to the bowl with the chicken thighs and season them with salt.  Mix the chicken with the curry paste till they get well coated.  Add some oil and give them another quick mix before covering the bowl with a plastic wrap and leaving to marinate for an hour.  Overnight would be the best (in that case, keep the remaining curry paste in the refrigerator as well). 

  6. Once the chicken has marinated, to a heavy bottom pot on medium-high heat, add the oil,  then toss in the finely diced onions and sauté them till they caramelize and turn golden.  Now lower the heat to medium, add the remaining curry paste, and turmeric powder, and continue cooking till the oil begins to separate.  Now turn the heat back to medium-high and toss in the marinated chicken.  Sauté the chicken for about five minutes then lower the heat to medium and add the water after rinsing the lid and jar of the mixer (you want to pick up all that delicious curry paste left behind).  Give the chicken a good stir,  cover the pot with a lid, and allow it to cook for around 10 to 15 minutes while stirring occasionally.

  7. Remove the lid and add sugar to balance the flavours.  Stir and allow it to cook for another 5 minutes without the lid on.  

  8. Give it a taste to see if you need to adjust any seasonings.  

  9. Once the gravy has thickened, and the oil comes to the top, take it off the heat.

  10. Enjoy the Chicken Vindaloo with hot pulao, fresh sannas, or soft fugias.

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