This Chicken Vindaloo is a bold-flavored Indian dish. Served with rice, it’s a comfort food dish that never disappoints! So incredibly easy to make and so delicious!
Hello everyone!
Today I’m sharing a family favorite: Chicken Vindaloo, a bold, tangy curry that pairs perfectly with rice or warm bread.
What is Chicken Vindaloo?
Chicken Vindaloo is an Indian curry that originated in Goa on India’s west coast. While the traditional Vindaloo uses pork, this version uses chicken thighs for tender, juicy results. You can also adapt the recipe for lamb or shrimp if you prefer.
Why You’ll Love This Recipe
Vindaloo is made for spice lovers: it’s tangy, savory and warming. It’s a true one-pot meal that’s excellent the first night and often even better the next day after the flavors meld.
I’ve tested many versions and used a milder template inspired by Bridget and Julia from America’s Test Kitchen. If you like more heat, add Kashmiri chili powder or extra cayenne—adjust to your taste.
Chicken Vindaloo Ingredients
- Boneless, skinless chicken thighs, cut into pieces
- Salt and pepper
- Vegetable oil
- Yellow onions, finely chopped
- Garlic, minced
- Paprika
- Ground cumin
- Ground cardamom
- Cayenne or Kashmiri chili powder
- Ground cloves
- All-purpose flour
- Low-sodium chicken broth
- Diced tomatoes (undrained)
- Red wine vinegar
- Mustard seeds
- Bay leaves
- Granulated sugar
- Fresh cilantro, minced
Using chicken thighs keeps the meat moist as it cooks. This recipe starts on the stove and finishes in the oven. I usually serve it over white rice, and it’s also excellent with naan to soak up the sauce.
Step-By-Step Instructions
Prepare and brown the chicken: Preheat the oven to 325°F. Pat the chicken dry with paper towels and season with salt and pepper. In a large Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat until hot. Brown half the chicken, about 8 minutes, then transfer to a bowl. Add another tablespoon of oil and brown the remaining chicken.
Sauté the aromatics and spices: Add the last tablespoon of oil to the empty pot and heat over medium. Cook the onions with 1/4 teaspoon salt until softened, about 5–7 minutes. Stir in the garlic, paprika, cumin, cardamom, cayenne and cloves and cook for about 30 seconds. Add the flour and cook for one minute.
Build the sauce and braise: Slowly whisk in the chicken broth, scraping up any browned bits and smoothing out lumps. Stir in the undrained tomatoes, red wine vinegar, mustard seeds, bay leaves, sugar and the browned chicken with its juices. Bring the pot to a simmer, cover, then transfer to the oven. Cook until the chicken is tender, about one hour.
Finish and serve: Remove the pot from the oven, discard the bay leaves, stir in the cilantro and adjust seasoning with salt and pepper. Serve the vindaloo over cooked white rice or alongside naan.
I hope you try this Chicken Vindaloo—you’re unlikely to be disappointed. If you make it, drop a comment to share how it turned out.
Cook’s Notes
This pairs beautifully with steamed white rice or warm naan to soak up the sauce. Adjust the heat by adding Kashmiri chili powder or more cayenne to suit your preference.
More Delicious Indian Recipes to Enjoy
Try other favorite Indian recipes like Potato Samosas, Indian Butter Chickpeas, or Homemade Naan Bread to complement this dish.
Chicken Vindaloo
Ingredients
- 3 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- salt and pepper
- 3 Tbsp. vegetable oil
- 3 yellow onions, finely chopped
- 8 cloves garlic, minced
- 1 Tbsp. paprika
- 3/4 tsp. ground cumin
- 1/2 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 3 Tbsp. all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 14.5-oz. can diced tomatoes
- 2 Tbsp. red wine vinegar
- 1 Tbsp. mustard seeds
- 2 bay leaves
- 1 tsp. granulated sugar
- 1/4 cup fresh cilantro, minced
Instructions
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Preheat oven to 325 degrees. Pat chicken dry with paper towels and then season with salt and pepper. In a large Dutch oven, heat one tablespoon of vegetable oil over medium-high heat until hot. Add half of the chicken and cook until browned, about 8 minutes. Transfer to a bowl and repeat with another tablespoon oil and remainder of chicken.
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Add remaining one tablespoon oil to the empty pot and heat over medium heat. Add the onions and 1/4 teaspoon salt and cook until softened, about 5-7 minutes. Stir in the garlic, paprika, cumin, cardamom, cayenne and cloves and cook about 30 seconds. Stir in the flour and cook for one minute.
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Slowly whisk in the broth, making sure to scrape up any brown bits from the bottom of the pot and to smooth out any lumps. Stir in the tomatoes, undrained, vinegar, mustard seeds, bay leaves, sugar and browned chicken with any accumulated juices. Bring to a simmer. Cover the pot and place in the oven and cook until the chicken is tender, about one hour.
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Remove the pot from the oven and remove the bay leaves. Stir in the cilantro and season with salt and pepper to taste and serve.
Notes
Adjust the heat with additional Kashmiri chili powder or cayenne to suit your preference.
Recipe adapted from Cooking at Home with Bridget and Julia