Chicken Vindaloo is my favorite of the Indian Curry dishes. Vindaloo does not have to be that spicy, it can also be prepared in milder forms to suit your palate. This vindaloo is gluten-free and dairy-free.
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Where does Chicken Vindaloo Come From?
- Vindaloo is a specialty of central and southwestern coastal India.
What is in Chicken Vindaloo?
- The roasted spice blend may contain any of various ingredients including ginger, fenugreek seeds, cinnamon, garlic, onions, cloves, coriander, and hot red chilies. Vindaloo sauce is then typically combined with meat and served with steamed rice.
- Making it at home from scratch is easy and we serve it with Palak Chole as our side dish with steamed white rice or cauliflower rice. Naan bread is another Indian mainstay which we eat in moderation since we are trying to eat low carb.
How Hot is Chicken Vindaloo?
- The tangy, spicy blend of vinegar and Indian curry spices in Vindaloo is sure to satisfy and I have created it at home without a pre-made paste or sauce blend.
- The spice level can be made from mild to XX-Hot depending on your tastes using extra hot Indian chili pepper powder (affiliate link).
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 is delicious just the same.
How Long does Chicken Vindaloo Take to Cook?
- This gorgeous dish with its complex spice blend is ready in just 30 minutes (plus an overnight marinade)!
How many calories are in Chicken Vindaloo?
- This vindaloo dairy-free making it very low calorie at just 353 calories per serving.
Is Chicken Vindaloo Dairy Free?
- Yes, this version is dairy-free – but not all versions are so sure to read the ingredient lists on packages.
Is Chicken Vindaloo Gluten-Free?
- Yes, this version is Gluten-Free (GF) – but not all versions are so sure to read the ingredients list on packages.
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- 3 tablespoons oil
- 1 to 1-1/2 lbs boneless , skinness chicken (light or dark) cut into 1/2″ inch pieces
- 1 onion , diced fine
- 1 tablespoon tomato paste
- Salt and pepper , to taste
- 1/4 cup distilled white vinegar or white wine vinegar – Heinz has a gluten-free variety. more or less to your personal tastes
- 1 TSP to 2 TBSP EXTRA HOT chili pepper powder [See note 1], more or less to your desired heat level
- 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 tbsp sugar optional, to round out the acidity of the vinegar
Marinate the Chicken
- Place cubed or thinly sliced chicken pieces into a glass bowl or zip top bag and set aside.
- Add all the ingredients needed for the marinade and stir to combine.
- Pour the marinade 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]
Cook the Vindaloo
- 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, simmer UNCOVERED on low for 7-10 minutes or until the chicken is cooked through to 165°F.
- If you prefer a 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 with basmati rice.
- Extra Hot Chili Pepper Powder is sold in an Indian grocery. It may also be sold in World Market. It is much hotter than cayenne pepper but cayenne may be substituted for the Extra Hot Chili Pepper Powder – but there will be a noticeable Scoville heat difference.
- To increase the heat from this milder version of vindaloo, simply add more Extra Hot Chili powder until you hit an acceptable spice level. We start with a milder dish for those afraid of the heat and increase the heat (after their servings are taken) to XX or XXX hot for the spicy food lovers.
- If the dish becomes too spicy, you can add some more vinegar or some sugar to balance it out.
- 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.