Chicken Vindaloo Recipe

28 Mar

Anyone who has eaten Indian Food has tried the Vindaloo Curry at least once. The whole base of the Vindaloo Curry has to be vinegar, if you do want to taste the authentic then no compromise. There is no tomatoes or potatoes in the authentic dish but that’s the beauty about cooking you make your own rules. We have to thank the Portuguese for their stronger influence in Goan Cuisine and culture.



Ingredients for Chicken Vindaloo Curry Recipe

3 lbs of boneless chicken breast cut in 1-inch
2 tbsp of garlic paste
1 tbsp of ginger paste
4-5 tbsp of vindaloo paste (depends on your spice level)
1/2 tsp of sugar
3 onions – 2 sliced and 1 pureed
2 cups water
salt to taste


  • Wash the chicken, pat it dry with paper towel. Apply salt, ginger, garlic paste and 2 tbsp of vindaloo and marinate for at-least 1 hour or overnite if possible.
  • Heat oil in a pot, add the sliced onions and saute till translucent then add the pureed onions and saute for 3 minutes on medium heat.
  • Next add the remaining vindaloo paste, sugar and saute for 2 minutes till it mixes well and you can smell the spices.
  • Add the chicken next and saute for 2-3 minutes till all pieces are well coated with the spice mix. Cover and cook for 10 minutes while checking and stirring it occasionally.
  • Next add the water, check on the salt and season to your desired taste and cook covered for another 20 minutes on medium heat. Check occasionally.
  • Finally take the cover off and cook for another 10 minutes to thicken the curry.



Chicken Vindaloo Curry

Serve with white rice, naan or chapati. Like all curries it taste better the next day. You can also try out Pork Vindaloo.

A quick tip, if you find the curry spicy then just mix in about 1-2 tbsp of plain yogurt with the rice. This will tone done the spiciness.


31 Responses to “Chicken Vindaloo Recipe”

  1. Jayeeta March 28, 2014 at 11:37 pm #

    If I do not get the vindaloo paste from the market then what ingredients I should use to make the paste at home ????

    • Nandini March 29, 2014 at 11:23 am #

      Jayeeta, I know it has red chillies, ginger, garlic, cinnamon, cloves and other spices that is ground in coconut vinegar. I have always used these ready packs all the time.

      • Jayeeta March 30, 2014 at 1:46 pm #

        Thanks Nandini. Now it will be easier for me to try your recipe at my kitchen. 🙂

  2. thebrookcook March 29, 2014 at 4:44 am #

    I LOVE spicy vindaloo!! GREAT!

  3. camparigirl March 30, 2014 at 3:31 pm #

    Love Vindaloo and only about a year ago I realized the original recipe is steeped in Portuguese heritage. Thanks for passing it on.

    • Nandini March 30, 2014 at 7:02 pm #

      You are so welcome and thanks for stopping by 🙂

  4. candiharris April 2, 2014 at 11:00 am #

    Wow, looks delicious! Thank you for sharing I’m learning so much and intend to try this recipe. Hugs:)

    • Nandini April 2, 2014 at 1:09 pm #

      Thank You Candiharris that’s very kind of you :-). Love all your quilting works which takes talent and patience.

  5. Ada ~ More Food, Please April 3, 2014 at 12:19 pm #

    I love chicken vindaloo. Yours looks so delicious! Thanks for sharing the recipe 🙂

  6. eatsdrinksandthinks April 4, 2014 at 12:52 am #

    That looks so tasty, I am officially putting it on my cooking list for tomorrow! One question though…..can I leave out the sugar and add peppers?

    • Nandini April 4, 2014 at 1:31 pm #

      Thank you Natalie :-). You can skip the sugar. I add it just to cut the saltiness a habit I learnt from my mom.

  7. kloesunny @ April 7, 2014 at 6:37 pm #

    An award for you at:

    Participating is completely optional, so no pressure! Have a wonderful night!

    • Nandini April 7, 2014 at 9:34 pm #

      Thank you Kloesunny appreciate it very much.

  8. Antonio Caggiano April 9, 2014 at 12:56 pm #

    Hi 🙂 I should really find the time to try one of your recipes …they’re so yummy

    • Nandini April 9, 2014 at 5:54 pm #

      Thank you Antonio, I hope you do someday :-).

      • Antonio Caggiano April 9, 2014 at 11:09 pm #

        Hi! Well, I would love having time to cook all day, being my own boss in the Kitchen .. to try all your fantastic recipes .. one day!!

      • Antonio Caggiano April 21, 2014 at 5:29 am #

        Hi Nandini 🙂 Happy Easter time over there.. hope all is well 🙂

        • Nandini April 22, 2014 at 9:43 am #

          Thanks Antonio, hope u too had a great Easter.

          • Antonio Caggiano April 24, 2014 at 8:03 am #

            Hey Nandini ;? Was an easy Easter Feast .. Had time to recharge the batteries LOL . Yourself?

          • Antonio Caggiano April 29, 2014 at 12:16 pm #

            Hi Nandini!! Well, we never know what Life gives us .. so I had three days of toothache and a rip pain … yourself?

            • Nandini April 29, 2014 at 6:01 pm #

              I hope you feel better Antonio…

              • Antonio Caggiano April 30, 2014 at 12:27 am #

                Hi good morning, yes, thank you!! have a great day, Nandini

  9. The Global Palate April 10, 2014 at 5:26 am #

    Oh yum! I love chicken (and lamb) vindaloo! Delicious.

    • Nandini April 10, 2014 at 1:40 pm #

      Thank You Global Palate 🙂

  10. dawnspitfire May 5, 2014 at 2:42 pm #

    Reblogged this on dawn spitfire's blog and commented:

  11. milk + honey June 3, 2014 at 1:23 am #

    Yum! Can’t wait to try this!

    • Nandini June 3, 2014 at 11:09 am #

      Thank you Larissa 🙂

      • Sr.Olinda Fernandes January 16, 2015 at 2:51 am #

        Hi Sr. Olinda here, Love the recipies and your masalas to go with it…Enjoyed the mouth watering dishes….

        • Nandini January 16, 2015 at 4:47 pm #

          Thanks You Sr. Olinda 🙂


  1. How Goan Coconut Vinegar (Vinagre) is made | Goan Imports - June 25, 2014

    […] and Goan food deprived of this important ingredient makes it incomplete. It is used in foods such as vindaloo, sorpotel, xacuti, sausages and is broadly used in soups, salad dressings, dips and […]

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