Chicken Vindaloo is my favorite of the Indian Curry dishes. Its reputation is often that it is very spicy but the truth is that Vindaloo does not have to be that spicy. For the kids, we prepare a milder version and a full spice version for the hubs and me.
So, as I’ve said before, in the Palak Chole post, I crave Indian food – A LOT – and we used to often drive clear across town to get some only to find that Vindaloo was not on the menu that day. Bummer.
Making it at home is easy and we serve it with Palak Chole as our side dish with rice (or cauliflower rice), and occasionally, naan bread, since we are trying to eat low carb.
The tangy, spicy blend of vinegar and Indian curry spices in Vindaloo is sure to satisfy and I wanted to be able to create it without the need for buying a pre-made paste or sauce.
Like I said earlier, the spice level can be increased (or decreased) to fit your personal flavor preferences. I like my vindaloo a little spicy but I have kids in the house, so this dish is only moderately spiced – increase the hot chili pepper powder (like cayenne).
The warm flavors of the curry spices together with the bite of the vinegar are a favorite flavor profile of mine — in any cooking style.
Marinating the chicken in the spice paste prior to cooking helps tenderize the chicken. Since I almost never have the forethought or that kind of time, I only marinate the chicken for 30 minutes prior to cooking. It was delicious just the same.
This gorgeous dish with its complex spice blend is ready in just 30 minutes! I know — I can hardly believe it myself!
What makes this vindaloo version different than others I’ve seen is that its low calorie (just 243 calories per serving), gluten-free, dairy-free, and low carb. All things I need in my life!
Pair this recipe with Palak Chole and a side of Curry Cauliflower Rice for a low carb, low-calorie meal that’s easy on your waistline. Low calorie and low carb doesn’t mean bland or boring in this dish. Trust me, the flavors are amazing.
Pin this Chicken Vindaloo to your “Dinner” and/or “International Food” Boards on Pinterest!
And while we’re at it, Let’s be friends on Pinterest. I’m always pinning delicious new recipes!
Yield 4 servings
The tangy, spicy blend of vinegar and Indian curry spices in Vindaloo is sure to satisfy and it's made without a pre-made paste or sauce mix.
- 2 whole boneless, skinless chicken breasts, thinly sliced or cut up into small 1/2" inch pieces
- 1 onion, diced fine
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 3 tablespoons oil
- 1/2 cup distilled white vinegar
- 1/2 teaspoon to 1 tablespoon extra hot chili pepper powder [Note 1]
- 1/2 teaspoon ground cloves
- 2 teaspoons garlic, minced
- 1 piece fresh ginger, about 2 inches, peeled and sliced
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1 teaspoon sugar
- Place cubed or thinly sliced chicken pieces into a glass bowl or zip top bag and set aside.
- Add vinegar and all the spices needed for themarinade and stir to combine.
- Pour the vinegar-spice mixture over the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 6 hours. [See Note 2]
- In a large and deep skillet or wok heat the oil over medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
- Add 1/2 cup of water, cover the skillet with a tight-fitting lid and lower the heat to low. Let the chicken simmer on low for 7-10 minutes or till well done and the chicken is cooked through to 165°F.
- If you prefer little thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
- Serve hot.
- Extra Hot Chili Pepper Powder is sold in the Indian grocery. It may also be sold in World Market. It is similar to cayenne pepper and cayenne may be substituted for the Extra Hot Chili Pepper Powder.
- The longer the marination the more tender the chicken. That being said, I've made this dish with near no marination and a super thin cut on the meat and it's still amazing.
- For a super thin cut on the chicken meat, partially freeze the chicken (about 20 minutes) and then slice thin.
Amount Per Serving
% Daily Value
Total Fat 12.2 g
Cholesterol 55 mg
Sodium 464 mg
Total Carbohydrates 9.4 g
Dietary Fiber 1.2 g
Sugars 2.9 g
Protein 23.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.