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Chicken Vindaloo

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.

Maker: Swadish

From: Facebook(view original)

Chicken Vindaloo

Prep Time

20 min

Cook Time

1 hr 30 min

Servings

Tags

DinnerIndianSpicyChicken

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Recipe details are AI-assisted from Swadish. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

1 hr 50 min estimated total time for 4 servings.

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DinnerIndianSpicyChicken

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
  • to taste salt
  • 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

  1. 1
    Toast 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).
  2. 2
    While the spices are cooling, slice the onions, roughly chop the ginger, and mince the garlic.
  3. 3
    Heat 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.
  4. 4
    Stir in the red chilli powder, turmeric powder, and cinnamon sticks; cook, stirring constantly, for 1‑2 minutes to release their aromas.
  5. 5
    Add the white wine vinegar and tamarind pulp, stirring to combine; let the mixture simmer for about 2 minutes so the acidity mellows.
  6. 6
    Mix in the toasted Vindaloo spice mix, coating the aromatics; cook for another minute to integrate the flavors.
  7. 7
    Add the chicken pieces, mustard seeds, fresh curry leaves, sugar, and salt; stir well so the chicken is evenly coated with the spice blend.
  8. 8
    Pour 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.
  9. 9
    Once 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.
  10. 10
    Taste the sauce and adjust seasoning if needed; remove the cinnamon sticks before serving and serve the hot vindaloo with steamed rice or naan.