4.9 from 190 votes
Chicken Vindaloo Recipe
Chicken Vindaloo is a spicy Indian curry featuring marinated chicken thighs cooked in a tangy sauce made with white vinegar, garlic, chili flakes, and warm spices. The marinade tenderizes and infuses the chicken, while simmering with onions, peppers, and tomato paste creates a rich and flavorful dish. It can be served with rice and fresh herbs to balance the heat.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
252 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 pounds chicken thighs chopped
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 Serrano peppers chopped (or use Indian peppers if you can obtain them)
- 1 tablespoon tomato paste
- salt to taste
- black pepper to taste
FOR THE MARINADE
- ½ cup white vinegar
- 6 cloves garlic minced
- 2 tablespoon red chili flakes I used ghost pepper flakes for an EXTRA kick, spicy
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
FOR SERVING: Cooked rice, fresh herbs, extra chili flakes
Instructions
- Add the chicken to a large bowl.
- Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
- Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
- Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
- Add the tomato paste and salt and pepper to taste. Cook another minute, stirring.
- Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
- Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
Cup of Yum
Notes
- Adjust chili variety and quantity to modulate the dish's heat level, using milder peppers to reduce spiciness.
- Overnight marinating enhances the depth of flavor but at least 1 hour is sufficient.
- Serve vindaloo with plain rice and fresh herbs to complement and balance the spicy, tangy sauce.
- This recipe is gluten free unless substitutions add gluten-containing ingredients.
Nutrition Information
Calories
252kcal
(13%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
144mg
(48%)
Sodium
202mg
(8%)
Potassium
519mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1055IU
(21%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 252
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 202mg | 8% |
| Potassium | 519mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.