Description
Chicken Vindaloo is a bold and aromatic Indian curry made with tender chicken simmered in a tangy, spicy blend of garlic, ginger, and warm spices. It delivers deep, rich flavor with a satisfying kick.
Ingredients
1.5 pounds boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2–3 tablespoons Vindaloo spice mix (adjust based on spice preference)
1 tablespoon tamarind paste (or 1 tablespoon vinegar)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt, to taste
Fresh cilantro, for garnish
Instructions
- In a bowl, combine the chicken pieces with tamarind paste, turmeric, cumin, coriander, and salt. Marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic and grated ginger and cook until fragrant.
- Add the Vindaloo spice mix and sauté for about 1 minute to release its flavors.
- Add the marinated chicken and stir to coat well with the spice mixture.
- Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender. Add a splash of water if the curry becomes too thick.
- Stir in the garam masala and cook for an additional minute.
- Remove from heat, garnish with fresh cilantro, and serve hot.
Notes
Adjust the heat level by increasing or reducing the Vindaloo spice mix.
For a richer texture, stir in a small splash of coconut milk.
Chicken breast can be used instead of thighs for a leaner option.
Add potatoes or bell peppers for extra heartiness.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat gently on the stovetop with a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg
