Chicken Vindaloo is my favorite of the Indian Curry dishes. Its reputation is often that it is mouth-searing spicy but the truth is that Vindaloo does not have to be that spicy, it can also be prepared in milder forms to suit your palate.
Ready in just 30-minutes (plus an overnight marinade).
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.
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 be 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 be sure to read the ingredients list on packages.
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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.
- 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
- 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.
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