Chicken vindaloo is a fiery Indian curry that's tangy and delicious at the same time. It comes together with cupboard-staple ground spices, and you can adjust the heat as you like!
If you like curries with a kick, try my chicken bhuna curry and my easy chicken rogan josh next!
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When I think about vindaloo, I first imagine the sour element and then the heat. That's because even though it has a reputation as that curry you order when you're trying to prove a point, vindaloo is first and foremost a tangy curry and a delicious one at that.
It's also quite easy to make at home, and you don't even need to blend the spices into a paste. I like to finish it with a tablespoon of vinegar to get that tangy effect you may recognize from your local Indian.
Why you'll love this chicken vindaloo
- You get proper takeaway heat without messing about with complicated spices.
- Everything gets cooked in one pan, and you don't need a blender to make a paste.
- You can easily move the heat up or down with a single ingredient.
What you'll need
- Chicken thighs - Boneless and skinless are perfect here; they'll remain tender through the simmer.
- White vinegar - Half a cup may sound like a lot, but it's not, seeing as this is the backbone of the whole dish.
- Turmeric - To give the marinade a touch of colour and earthiness.
- Garlic and ginger - Fresh is always best, crushed and grated. They go into the marinade and again into the sauce, so I prep them all at once.
- Neutral oil - Anything that has a high smoke point works here, like sunflower, rapeseed or groundnut.
- Onion - Dice it small so it cooks quickly.
- Paprika, cayenne pepper and red chilli flakes - This combination brings just about the right amount of color and heat. To make it milder, drop the cayenne or adjust to taste.
- Garam masala, ground coriander and ground cumin - To bring warmth to the sauce.
- Brown sugar - This is just to balance the acid in the sauce.
- Tomato paste - For color and depth.
Pro tip
Don't skip the last tablespoon of vinegar. The marinade vinegar largely cooks off during the simmer, so the final splash restores the sharp finish that makes a vindaloo a vindaloo.
How to make chicken vindaloo
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
In a large bowl, combine the chicken with all the marinade ingredients. Stir until well coated, then set aside to marinate for at least 30 minutes.
Heat the oil in a large pan over medium heat. Cook the onions for 6-8 minutes, then add the garlic and ginger and cook for 1 minute, until fragrant.
Stir in the spices brown sugar and cook for 30 seconds. Add the tomato paste and cook for 1-2 minutes.
Tip in the chicken along with all of its marinade, then pour in the water. Stir well and bring to a simmer. Partially cover the pan and simmer for 20-25 minutes.
Remove the pan from the heat and stir through the remaining tablespoon of white vinegar.
Substitutions and variations
- Vindaloo is traditionally made with pork, so you can make it that way. Use diced shoulder and give it 45-60 minutes in the sauce.
- To make a milder version, skip the cayenne and finish with a spoonful of natural yoghurt stirred through off the heat. If you want mild from the start, my easy chicken korma is the one to make instead.
- You may have seen takeaways that serve vindaloo with potatoes. To do so, add a couple of waxy potatoes, cut into chunks, along with the water.
Recipe tips and notes
- You can use chicken breast in place of thighs. You'll have to reduce the covered simmer to around 12 minutes.
- The sauce is ready when you see oil beading around the edge. That slight split is exactly what you want in a vindaloo.
- Vindaloo always tastes better when made a day ahead because the spices have time to settle.
What to serve with chicken vindaloo
- My easy Indian pilau rice
- A cooling kachumber salad or a bowl of raita
- Warm naan or chapatis for the sauce
Leftovers and storage
- Leftovers will keep well in an airtight container in the fridge for up to 4 days.
- Reheat gently in a pan over low heat with a splash of water, stirring until hot through. The microwave works too, in short bursts.
- Freeze for up to 3 months. Thaw overnight in the fridge and refresh with a small splash of vinegar when you reheat.
If you've tried this chicken vindaloo recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Easy Chicken Vindaloo Recipe
Ingredients
For the chicken
- 2 pounds (900 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup (125 ml) white vinegar
- 1 teaspoon turmeric
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the curry sauce
- 2 tablespoons neutral oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon red chilli flakes
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- ½ cup (125 ml) water
- 1 tablespoon white vinegar
- A handful fresh cilantro, to serve
Instructions
- In a large bowl, combine the chicken with the white vinegar, turmeric, garlic, ginger, salt and black pepper. Stir until every piece is coated, then set aside to marinate for at least 30 minutes while you get on with the rest.2 pounds boneless½ cup white vinegar1 teaspoon turmeric4 garlic cloves1 tablespoon fresh ginger½ teaspoon salt¼ teaspoon freshly ground black pepper
- Heat the neutral oil in a large pan over medium heat. Add the onion and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden at the edges.2 tablespoons neutral oil1 medium onion
- Add the garlic and ginger and cook for 1 minute, until fragrant.2 garlic cloves1 tablespoon fresh ginger
- Stir in the paprika, cayenne pepper, red chilli flakes, garam masala, ground coriander, ground cumin and brown sugar. Cook for 30-60 seconds, stirring constantly, until the spices smell toasted.1 teaspoon paprika½ teaspoon cayenne pepper1 teaspoon red chilli flakes1 teaspoon garam masala1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon brown sugar
- Add the tomato paste and cook for 1-2 minutes, stirring, until it starts to darken.2 tablespoons tomato paste
- Tip in the chicken along with all of its marinade, then pour in the water. Stir well and bring to a simmer.½ cup water
- Partially cover the pan and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened and clings to the meat.
- Remove the pan from the heat and stir through the remaining tablespoon of white vinegar. Taste and adjust the salt, then scatter over the fresh coriander and serve.1 tablespoon white vinegarA handful fresh cilantro
Notes
- As written, this is a solidly hot curry rather than an eye-watering one. Leave out the cayenne pepper for something much gentler, or add another ½ teaspoon if you want it fierce.
- Don't skip the last tablespoon of vinegar. The one in the marinade largely cooks off during the simmer, so the final splash restores the sharp finish that makes a vindaloo a vindaloo.
- You can use chicken breast in place of thighs. You'll have to reduce the covered simmer to around 12 minutes.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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