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This chicken vindaloo will fill your kitchen with the most amazing smell. Made with Tender chicken, warm spices, and a tangy marinade. Easy to make and makes for a perfect weeknight dinner.
Vindaloo is known for its signature spicy flavor, which makes it so craveable. By making it at home, you can adjust the heat level to your liking just by adjusting how much chili you add. The pantry-friendly ingredients used to make it make it simple to prepare for maximum flavor with minimal effort.
For more curry recipes, try my Creamy Chicken Tikka Masala or 30-Minute Green Thai Chicken Curry.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Chicken Vindaloo. The full quantities can be found in the recipe card further down the post.
- Chicken breast: Use boneless, skinless chicken breasts for easy prep. Chicken thighs also work great.
- Olive oil: A touch of olive oil is used to sauté the ingredients. Coconut oil, ghee, or avocado oil can be used instead, if preferred.
- Onion: Use a yellow or sweet onion for its mild flavor.
- Tomato paste: Adds a rich tomato flavor that brings color, sweetness and some acidity to the sauce.
- Broth or stock: Chicken or vegetable broth or stock is best here.
- Vinegar: Helps tenderize the meat. White vinegar is recommended, but apple cider vinegar also works.
- Brown sugar: Balances the acidity of the sauce and helps the chicken to brown. You can use white sugar or maple syrup instead, if you like.
- Garlic: Fresh works best, but garlic powder will work in a pinch!
- Chili flakes: Bring the signature fiery flavor to the vindaloo. Feel free to reduce the amount of chili flakes to make the curry milder.
- Garam masala: A blend of pre-mixed, ground Indian spices that adds tons of aromatic flavor with ease.
- Kosher salt and pepper
How to Make Chicken Vindaloo
Step 1: Chop the chicken breast and place it into a mixing bowl. In a small bowl, combine all the marinade ingredients. Pour the marinade over the chicken cubes and mix well. Allow it to marinate for at least 1 hour to overnight (in the fridge).
Step 2: Heat the oil in a large pan over medium heat.
Step 3: Add the marinated chicken in a single layer and cook, undisturbed, for 3-4 minutes to nicely char. Stir the chicken and add the onion and tomato paste. Continue to cook for 3 minutes.
Step 4: Add the broth. Stir well to combine and bring the sauce to a boil. Reduce the heat and allow to simmer for 8-10 minutes, until the sauce thickens and the chicken is fully cooked through.
Step 5: Serve over cooked jasmine rice and enjoy!
Variations & Tips
- Add a chopped bell pepper, diced baby potatoes, or cauliflower to the curry as it simmers for some added color and flavor.
- Serve it up with steamed jasmine rice, homemade naan, and a sprinkle of chopped cilantro for a finishing touch.
- Make it vegetarian by swapping the chicken for cubed tofu or paneer.
- Spoon over some plain yogurt to help balance the curry spiciness.
- Swap the chili flakes for Kashmiri chili powder for a milder spice level and bright color.
Common Questions
Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Stir the curry in a pot over a medium-low heat on the stove until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot.
It originates from Goa, stemming from a Portuguese dish called carne de vinha d’alhos, which featured meat (often pork) marinated in wine (or vinegar), chili, and garlic.
You May Also Like
- Easy Butter Chicken
- Chicken Scampi
- Chickpea Butternut Squash Curry
- Chicken Paprikash
- Chicken Yakisoba
- Shrimp Curry
- Turkey Meatball Curry
- Hoisin Chicken
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Chicken Vindaloo
Ingredients
- 2 pounds boneless skinless chicken breast, cubed
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 tablespoon tomato paste
- 1/2 cup broth or stock
Marinade:
- 1/4 cup white vinegar
- 1 tablespoon brown sugar
- 4-5 cloves garlic, minced
- 1 tablespoon crushed chili flakes, or to taste
- 1 tablespoon garam masala
- Kosher salt and pepper, to taste
Instructions
- Chop the 2 pounds boneless skinless chicken breast (cubed) and place it into a mixing bowl. In a small bowl, combine 1/4 cup white vinegar, 1 tablespoon brown sugar, 4-5 cloves garlic, 1 tablespoon crushed chili flakes, 1 tablespoon garam masala, and a good pinch each of Kosher salt and pepper. Pour the marinade over the chicken cubes and mix well to combine. Allow it to marinate for at least 1 hour to overnight (in the fridge).
- Heat the 1 1/2 tablespoons olive oil in a large pan over medium heat.
- Add the marinated chicken in a single layer and cook, undisturbed, for 3-4 minutes to nicely char. Stir the chicken and add the 1 medium onion (diced) and 1 tablespoon tomato paste. Continue to cook for 3 minutes.
- Add the 1/2 cup broth or stock. Stir well to combine and bring the sauce to a bubble. Reduce the heat and allow to simmer for 8-10 minutes, until the sauce thickens and the chicken is fully cooked through.
- Serve over cooked jasmine rice and enjoy!
Notes
Storage & Reheating:
- Storage: Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
- Reheating: Stir the curry in a pot over a medium-low heat on the stove until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
