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Chicken Vindaloo

Bring the vibrant, tangy, and fiery flavors of Goa into your kitchen with this authentic Chicken Vindaloo recipe. Perfect for beginners!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 900 grams boneless skinless chicken thighs (cut into bite-sized pieces)
  • 10 whole dried Kashmiri red chilies stems removed
  • 1 tsp cumin seeds whole
  • 1 tsp coriander seeds whole
  • 0.5 tsp black peppercorns whole
  • 4 whole cloves
  • 1 inch cinnamon stick
  • 8 cloves garlic peeled
  • 1 inch ginger sliced
  • 80 ml white vinegar or apple cider vinegar
  • 3 tbsp neutral cooking oil such as canola or vegetable oil
  • 2 large onions finely chopped
  • 1 tbsp tomato paste
  • 1 tsp sugar or jaggery
  • 1 tsp salt adjust to taste
  • 240 ml water

Method
 

  1. In a small dry pan over medium-low heat, toast the cumin, coriander, peppercorns, cloves, and cinnamon stick for 2 minutes until fragrant. Do not burn.
  2. Transfer toasted spices to a blender with Kashmiri chilies, garlic, ginger, and vinegar. Blend until a smooth, thick, vibrant red paste forms.
  3. Pour the paste over the 900g of chicken thighs in a bowl. Coat completely and marinate in the fridge for at least 1 hour, preferably overnight.
  4. Heat oil in a heavy pot over medium-high. Add chicken in batches, leaving excess marinade behind. Sear for 3-4 minutes until lightly browned, then set aside.
  5. Add chopped onions to the same pot. Sauté over medium heat for 10-12 minutes until deep golden brown and sweet.
  6. Return chicken to the pot with remaining marinade, tomato paste, sugar, salt, and water. Stir well, cover, and simmer on low for 30 minutes until chicken is tender and oil separates.