Spicy Chicken Vindaloo Curry Recipe

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I’m sharing my Chicken Vindaloo Curry and the surprisingly simple secret to its incredible vindaloo sauce that comes together in under 30 minutes.

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I love how a quick, fiery Spicy Chicken Vindaloo Curry can flip a dull weeknight into something electric. The vindaloo sauce is insane, I kept sneaking tastes while I tweaked it and yeah it really comes together fast.

I use boneless skinless chicken thighs and lots of garlic cloves so every bite hits hard, but not just heat, there’s brightness too. If you’ve ever searched for a Chicken Vindaloo Curry that actually tastes like the real deal this might be it, it’s rough around the edges in the best way.

This Vindaloo Recipe will make you curious enough to try it tonight.

Ingredients

Ingredients photo for Spicy Chicken Vindaloo Curry Recipe

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  • Chicken thighs: Rich in protein and iron, juicy and forgiving, higher fat than breast.
  • Onion: Adds sweetness and body when caramelized, source of fiber and vitamin C.
  • Garlic: Pungent, boosts savory depth, has immune friendly compounds like allicin.
  • Ginger: Sharp fresh heat, aids digestion, some anti inflammation perks, brightens curry.
  • Kashmiri chilies: Mild to medium heat, vivid red color, adds fruity chili flavor not just heat.
  • White vinegar: Sour backbone of vindaloo, cuts richness, helps tenderize meat and balance flavors.
  • Brown sugar: Gives subtle caramel sweetness, balances vinegar tang, a little goes a long way.
  • Turmeric: Earthy color and mild bitterness, anti inflammatory benefits, mainly used for color.
  • Cilantro: Fresh herb brightness, provides vitamin A and C, adds a green finish to dish.

Ingredient Quantities

  • 1 1/2 pounds boneless skinless chicken thighs

  • 1 large onion

  • 4 garlic cloves

  • 1 inch piece fresh ginger

  • 8 dried Kashmiri red chilies

  • 1 tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon black peppercorns

  • 4 whole cloves

  • 1 small cinnamon stick about 1 inch

  • 1 teaspoon turmeric powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 3 tablespoons white vinegar

  • 2 tablespoons vegetable oil

  • 1 tablespoon brown sugar

  • 1 1/2 teaspoons kosher salt

  • 1/2 cup chicken stock or water

  • Handful fresh cilantro leaves for garnish

How to Make this

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1. Trim and cut 1 1/2 pounds boneless skinless chicken thighs into bite sized pieces, thinly slice 1 large onion, peel 4 garlic cloves and 1 inch piece fresh ginger, remove stems from 8 dried Kashmiri red chilies and soak them in hot water for 10 minutes to soften.

2. Toast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 4 whole cloves and 1 small cinnamon stick in a dry skillet over medium heat until fragrant, about 1 to 2 minutes, dont let them burn.

3. Drain the chilies (reserve a little soaking liquid), then add the toasted spices, softened chilies, garlic, ginger, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 3 tablespoons white vinegar, 1 tablespoon brown sugar and 1 1/2 teaspoons kosher salt to a blender or mortar and pestle. Grind to a smooth paste, using a splash of the reserved chili soaking liquid if needed to loosen.

4. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add the sliced onion and cook, stirring, until deep golden and slightly caramelized, about 8 to 10 minutes — this adds real depth.

5. Add the vindaloo paste to the onions and fry for 2 to 3 minutes, stirring constantly, until the raw garlic smell is gone and the oil starts to separate from the paste.

6. Add the chicken pieces, toss to coat and brown lightly for 3 to 4 minutes so they seal and pick up the spices.

7. Pour in 1/2 cup chicken stock or water, scrape up any browned bits from the pan, bring to a simmer, then reduce heat, cover and cook for 8 to 12 minutes until the chicken is cooked through and the sauce thickens to your liking.

8. Taste and adjust seasoning, add a touch more vinegar or sugar if it needs brightness or balance, and simmer uncovered a minute if sauce is too thin.

9. Finish with a handful of fresh cilantro leaves for garnish and serve hot with naan or rice.

Equipment Needed

1. Cutting board (for trimming and slicing chicken and veg)
2. Sharp chef’s knife
3. Small bowl or cup for soaking the chilies
4. Dry skillet or small frying pan for toasting spices
5. Blender or mortar and pestle to make the paste
6. Large skillet or sauté pan with a lid, you’ll need something wide for the sauce
7. Wooden spoon or heatproof spatula for stirring
8. Measuring spoons and a 1/2 cup measuring cup

FAQ

A: Yes, you can, but breasts dry out faster. Cut them into even pieces and shorten the simmer time so they don't overcook. Thighs stay juicier and forgive a longer simmer.

A: Use fewer Kashmiri chilies or remove their seeds before soaking. You can also add a little brown sugar or a splash of coconut milk or yogurt at the end to mellow heat. Taste as you go, it's easy to make milder step by step.

A: Definitely. Make the spice paste and store it in an airtight jar in the fridge for 1 to 2 days, or freeze in tablespoon portions for up to 2 months. Thaw in the fridge before using.

A: Apple cider vinegar is the best swap, it's a bit milder and works great. Avoid balsamic or flavored vinegars, they change the taste too much.

A: Simmer longer to reduce and concentrate flavors, that's the cleanest way. If you need a quick fix, mix 1 teaspoon cornstarch with cold water and stir in, then simmer until thickened. Keep in mind vindaloo is traditionally on the thinner side.

A: Store in the fridge for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove over low heat with a splash of stock or water to loosen the sauce, don't blast it on high or the chicken will get tough.

Spicy Chicken Vindaloo Curry Recipe Substitutions and Variations

  • Chicken thighs: boneless chicken breasts (leaner, cook a bit less), bone-in thighs for richer flavor but longer cook time, or firm tofu/paneer if you want a vegetarian version — press tofu and brown it first
  • Kashmiri red chilies: smoked paprika + pinch cayenne for color and heat, rehydrated guajillo or ancho chilies for a fruitier mild heat, or 1 tsp red chili flakes in a pinch
  • White vinegar: apple cider vinegar (milder, fruity), lemon juice (bright fresh acidity), or malt vinegar if thats what you have
  • Brown sugar: jaggery or panela for that deep molasses note, honey or maple syrup (reduce other liquids slightly), or white sugar plus a teaspoon of molasses

Pro Tips

1) Toast the whole spices but watch them like a hawk, they go from perfect to bitter in seconds. Grind them very fine after toasting — a small coffee grinder works great — and if the paste feels gritty, blitz it again with a splash of the chili soak liquid.

2) Dont rush the onions, let them get deep golden not just pale, thats where the real depth comes from. If they start sticking lower the heat and stir more often, or add a teaspoon of baking soda to speed browning (tiny pinch only or they get mushy).

3) Marinate the chicken in some of the paste plus a splash of the vinegar for at least an hour, overnight if you can, it makes the flavors penetrate instead of just sitting on the surface. If you dont have time at least let it sit 20-30 minutes while you prep everything else.

4) Fix the final sauce by taste not by recipe, its easier than people think — too hot? add a little sugar or a spoonful of yogurt to calm it, too sharp? a bit more sugar or a drizzle of oil; too thin? simmer uncovered to reduce, too thick? loosen with a splash of stock.

Spicy Chicken Vindaloo Curry Recipe

Spicy Chicken Vindaloo Curry Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I’m sharing my Chicken Vindaloo Curry and the surprisingly simple secret to its incredible vindaloo sauce that comes together in under 30 minutes.


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Servings

4

servings

Calories

457

kcal

Equipment: 1. Cutting board (for trimming and slicing chicken and veg)
2. Sharp chef’s knife
3. Small bowl or cup for soaking the chilies
4. Dry skillet or small frying pan for toasting spices
5. Blender or mortar and pestle to make the paste
6. Large skillet or sauté pan with a lid, you’ll need something wide for the sauce
7. Wooden spoon or heatproof spatula for stirring
8. Measuring spoons and a 1/2 cup measuring cup

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs

  • 1 large onion

  • 4 garlic cloves

  • 1 inch piece fresh ginger

  • 8 dried Kashmiri red chilies

  • 1 tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon black peppercorns

  • 4 whole cloves

  • 1 small cinnamon stick about 1 inch

  • 1 teaspoon turmeric powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 3 tablespoons white vinegar

  • 2 tablespoons vegetable oil

  • 1 tablespoon brown sugar

  • 1 1/2 teaspoons kosher salt

  • 1/2 cup chicken stock or water

  • Handful fresh cilantro leaves for garnish

Directions

  • Trim and cut 1 1/2 pounds boneless skinless chicken thighs into bite sized pieces, thinly slice 1 large onion, peel 4 garlic cloves and 1 inch piece fresh ginger, remove stems from 8 dried Kashmiri red chilies and soak them in hot water for 10 minutes to soften.
  • Toast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 4 whole cloves and 1 small cinnamon stick in a dry skillet over medium heat until fragrant, about 1 to 2 minutes, dont let them burn.
  • Drain the chilies (reserve a little soaking liquid), then add the toasted spices, softened chilies, garlic, ginger, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 3 tablespoons white vinegar, 1 tablespoon brown sugar and 1 1/2 teaspoons kosher salt to a blender or mortar and pestle. Grind to a smooth paste, using a splash of the reserved chili soaking liquid if needed to loosen.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add the sliced onion and cook, stirring, until deep golden and slightly caramelized, about 8 to 10 minutes — this adds real depth.
  • Add the vindaloo paste to the onions and fry for 2 to 3 minutes, stirring constantly, until the raw garlic smell is gone and the oil starts to separate from the paste.
  • Add the chicken pieces, toss to coat and brown lightly for 3 to 4 minutes so they seal and pick up the spices.
  • Pour in 1/2 cup chicken stock or water, scrape up any browned bits from the pan, bring to a simmer, then reduce heat, cover and cook for 8 to 12 minutes until the chicken is cooked through and the sauce thickens to your liking.
  • Taste and adjust seasoning, add a touch more vinegar or sugar if it needs brightness or balance, and simmer uncovered a minute if sauce is too thin.
  • Finish with a handful of fresh cilantro leaves for garnish and serve hot with naan or rice.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 258g
  • Total number of serves: 4
  • Calories: 457kcal
  • Fat: 27g
  • Saturated Fat: 6.1g
  • Trans Fat: 0.05g
  • Polyunsaturated: 2g
  • Monounsaturated: 17.5g
  • Cholesterol: 156.5mg
  • Sodium: 912mg
  • Potassium: 485mg
  • Carbohydrates: 8.9g
  • Fiber: 1.1g
  • Sugar: 2.3g
  • Protein: 45.2g
  • Vitamin A: 300IU
  • Vitamin C: 12.5mg
  • Calcium: 37.5mg
  • Iron: 1.5mg

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