Chicken Vindaloo – 110-Minute Recipe
This Portuguese‑style Chicken Vindaloo blends smoky spices, tangy vinegar, and sweet tamarind for a deep, balanced flavor. The slow simmer creates a rich, savory broth that pairs perfectly with rice or flatbread.
Recipe by Swadish· Structured by ReelsMeals
From: Facebook(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
Ingredients
- 2 1/5 lb chicken curry cuts
- 11 oz onions
- 1 1/10 oz ginger
- 1 2/5 oz garlic
- 1/4 cup white wine vinegar
- 1 1/10 oz tamarind pulp
- 4 green chillies
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 cinnamon sticks
- 10 curry leaves
- 1 tsp sugar
- salt, to taste
- as required hot water
Vindaloo Spice Mix
- 1 tsp mustard seeds
- 2 tsp black peppercorns
- 3 tsp cumin seeds
- 1/2 tsp cloves
- 6 hot dried red chillies
Instructions
- 1Toast mustard seeds, black peppercorns, cumin seeds, cloves, and hot dried red chillies in a dry skillet over medium heat until fragrant, then set aside to cool (this is the Vindaloo spice mix).
- 2While the spices are cooling, slice the onions, roughly chop the ginger, and mince the garlic.
- 3Heat a splash of oil in a large pot over medium heat; add the sliced onions, chopped ginger, and minced garlic and sauté until the onions turn golden and the mixture is softened, about 5‑7 minutes.
- 4Stir in the red chilli powder, turmeric powder, and cinnamon sticks; cook, stirring constantly, for 1‑2 minutes to release their aromas.
- 5Add the white wine vinegar and tamarind pulp, stirring to combine; let the mixture simmer for about 2 minutes so the acidity mellows.
- 6Mix in the toasted Vindaloo spice mix, coating the aromatics; cook for another minute to integrate the flavors.
- 7Add the chicken pieces, mustard seeds, fresh curry leaves, sugar, and salt; stir well so the chicken is evenly coated with the spice blend.
- 8Pour in enough hot water to just cover the chicken (approximately 500 ml); increase the heat to medium‑high and bring the pot to a rolling boil.
- 9Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60‑90 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- 10Taste the sauce and adjust seasoning if needed; remove the cinnamon sticks before serving and serve the hot vindaloo with steamed rice or naan.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast spices early
Toast the mustard seeds, peppercorns, cumin, cloves, and dried chillies before any other step, then let them cool for the spice mix.
Prep aromatics while spices cool
Slice onions, chop ginger, and mince garlic while the toasted spices are cooling.
Cover with just enough water
Add hot water until it just covers the chicken (about 500 ml) before bringing to a boil.
Remove cinnamon sticks before serving
Take out the cinnamon sticks after the simmering period.
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken Vindaloo?
- About 1 hour 50 minutes in total: 20 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Chicken Vindaloo recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Vindaloo recipe come from?
- It was shared by Swadish on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.