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WHAT IS VINDALOO? SUKHI’S CHICKEN VINDALOO RECIPE

Vindaloo is one of the most widely-used recipes in Indian culture! It’s one of the tastiest dishes in modern Indian cuisine and suits meat or vegetarian styles equally well. Explore everything you need to know about this spicy curry dish, from the meaning of “vindaloo” to its favorite side dishes.

naan and chicken vindaloo

What is Vindaloo?

Vindaloo is a spiced meat or vegetarian dish and one of the most popular Indian dishes today. 

Vindaloo’s Meaning and European Origins

While this spicy dish is certainly one of the most popular in modern Indian cuisine, its origins likely extend beyond the Indian subcontinent. 

Indeed, vindaloo’s home likely stems back to Portugal in the 15th century. As explorers like Vasco da Gama and Magellan charted the globe, they brought their cuisine and cultures with them, including a very popular Portuguese dish known as carne de vinha d’alhos (meat in garlic marinade) .  

Sound familiar? Many Indian food scholars today believe that vindaloo is actually an Indian variation of this ancient European meat dish.

As the dish spread in Indian regions like Goa, the dish took on new ingredients like palm wine, cardamom, and tamarind, while incorporating imports from the Americas like chili peppers. The result is a dish rich with slow-cooked meat or veggies swimming in incredible, spicy flavor.

Common Vindaloo Ingredients:

Before you start cooking your Indian vindaloo, you will need the right ingredients!

Typically, vindaloo is made up of vindaloo sauce , which is usually made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chilies, jalapeño, garlic, chickpeas, lentils, and other spices like garam masala, salt, pepper, paprika, and turmeric. 

If you want more texture or ingredients in your Indian vindaloo, you could add chicken breast, tofu, or even more veggies like zucchini, potatoes, and bell peppers. You could also adjust the amounts of chilies and jalapeños you put in depending on how spicy you like your food!

spices in vindaloo | sukhis

Which Vindaloo Spices to Use

When making vindaloo, the most important ingredients are arguably the spices . The most common spices to use in vindaloo are:

  • Ground yellow mustard seeds
  • Ground cinnamon
  • Ground cloves
  • Cayenne pepper

Other ingredients that you might use are ghee, dried tamarind, lemon juice, and brown sugar. 

If you’re in a pinch, you could always go with a more convenient option and buy Sukhi’s Vindaloo Sauce . Fortunately, this shortcut doesn’t skimp in the flavor department. 

Rippled with golden caramelized onions, tangy vinegar, and all of your favorite Indian spices like cumin and turmeric, a simple 3-ounce packet is all you need to elevate a simple protein base into a mouthwatering entreé .

How Is Vindaloo Made?

Vindaloo can be made in several ways, depending on your time and budget. 

  • If you’re using Sukhi’s Vindaloo Sauce , simply add 1.25 lbs of meat or veggies into a saucepan with the sauce and sauté. 
  • Once hot, add ⅓ cup of water, cover, and simmer on high heat.
  • When the chicken is fully cooked, add ⅓ cup of coconut milk, reduce to your preferred consistency, and enjoy!
  • If you have an Instant Pot, you can follow this quick recipe by Two Sleeves and have a meal ready in just 30 minutes.
  • If you want to whip up a chicken vindaloo recipe from scratch, then just follow our recipe for vindaloo chicken below!

chicken vindaloo on plate

Sukhi’s Chicken Vindaloo Recipe

naan and chicken vindaloo

Sukhi's Chicken Vindaloo

Ingredients, vindaloo masala paste.

  • 10 dry Kashmiri red chilies
  • 2 tbsp whole coriander seeds
  • 4 cloves
  • 1-inch cinammon stick
  • 3 green cardamom pods
  • 10 black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 10 cloves garlic peeled
  • 1 tbsp white vinegar
  • 2 tbsp tamarind paste
  • ½ cup vegetable oil
  • 2 cups chopped yellow onions
  • 2 lbs skinless chicken breast or thighs cut into 1-inch chunks
  • ½ cup tomato paste
  • 3 tsp salt
  • 1 tsp turmeric powder
  • ½ tsp granulated sugar

Instructions

  • Add a splash of oil in a skillet and set to medium-high heat.
  • Add peppercorns, cumin, mustard seeds, cardamom pods, cinnamon, cloves, coriander, and chilies to the pan. Roast for about 3 minutes or until slightly browned, stirring often.
  • Remove the skillet from heat and add roasted spices to the blender with tamarind paste, white vinegar, garlic, ginger, and ½ cup of water. Blend until smooth.
  • Once it’s smooth, your vindaloo masala paste is done.
  • Add the vegetable oil to a large pot. Set to medium-high heat.
  • Once the oil is simmering, add onions. Stir frequently and cook for about 10 minutes or until golden brown.
  • Add chicken to pot and cook for about 4 minutes, stirring often.
  • Add tomato paste and vindaloo masala. Mix well.
  • Add 1 cup of water, turmeric, and salt. Mix gently to incorporate.
  • Cover the pot and cook at a simmer for 45 minutes.
  • Add granulated sugar and cook for two more minutes.

What To Serve With Vindaloo?

So, you’ve made your Indian vindaloo — now what? There are many tasty sides to serve with your curry. 

Hungry eaters in Goa often serve their vindaloo with pav (fluffy rolls) while others pair it with laccha or Kerala paratha (layered flatbread).

Here are some of the most popular sides to serve with your vindaloo:

  • Basmati rice or Sukhi’s Lemon Rice

sukhis chicken vindaloo

SERVE UP YOUR VINDALOO IN STYLE

From its Portuguese origins to its modern Indian success story, Vindaloo is one of the most beloved dishes in modern Indian cuisine.

Whether you love slow-cooked meats like chicken, fish, or pork, or you stick to a vegetarian lifestyle, there’s a vindaloo for everyone’s taste buds.

At Sukhi’s , we love keeping it simple and easy for those who want to enjoy mouthwatering spices and cuisine without eye-popping cooking times. Our Chicken Vindaloo immerses tender white chicken in a delicious curry bursting with ginger, garlic, and chili flavor.

Oh, and each serving delivers a healthy 22 grams of protein !  While you’re at it, try one of our other recipes or learn more about Indian cuisine!

  • Grilled Double Yogurt Tandoori Chicken
  • Curry Guide
  • Vindaloo and Fresh Mint Lamb Burger
  • Slow-Smoked Tikka Masala Ribs
  • Vindaloo Brussels Sprouts

22 responses to <strong>WHAT IS VINDALOO? SUKHI’S CHICKEN VINDALOO RECIPE</strong>

LOVE your Chicken Vindaloo!!! Its unfortunate that it cannot be found in Portland Oregon.

Oh no! We’d love to help you find a place around you that carries Sukhi’s Chicken Vindaloo. Can you share your zip code with us?

You can, or at least used to be able to find it in the PDX area. We bought some about 7 or 8 years ago, most likely from a Safeway or Albertsons store in the Hillsboro area or the (then) Lamb’s Thriftway market in Wilsonville. We no longer live in Oregon, but I did not open it until recently as it got lost in the back of a cupboard, but it was still good.

They have it at Costco in Aloha, Or. We bought it recently. Thanks for the recipe. We’re going to try and use it as paste on a brisket that we’re going to smoke for 10-12 hours. Will report back how it turns out!

That sounds DELISH! waiting to know how your briskets turned out 🙂

Thank you! We’re sorry to hear that you are not able to find it at your local stores. But, don’t worry – you can purchase it through our online store. https://store.sukhis.com/collections/entrees/products/chicken-vindaloo-curry So now you can stock up on Chicken Vindaloo and other favorites!

This isnt vindaloo. It’s primarily made with pork. This dish has not been researched at all.

You are correct, traditionally Vindaloo is made with pork and that’s how it is made in a traditional Goan kitchen. The recipe we are sharing here is a more approachable version of a traditional Vindaloo recipe which can be cooked and enjoyed even by vegetarians or by people who do not eat pork.

Because of u all my mouth get very ???????????? I want to taste it… Anyone will help me in making this recipe..plz

The way I understand it. The original Vindaloo was brought over to Goa by Portugese sailors. Pork was stored in wine and garlic for the sea journey but the wine tended to turn to vinegar. Locals generally did not eat pork and adapted the dish to other ingredients such as chicken. Therefore, proving the dish contains the basic Vindaloo ingredients, it is authentic as far as I’m concerned.

I’m Portuguese and I can attest to that! Even today, some traditional Portuguese sausages must have meat which was kept in wine and garlic (and bayleaf!) for at least 3 weeks.

Vndaloo is based on the Portuguese dish, “carne de vinha d’alhos.”

When the Portuguese arrived in Goa, the Goans living in India (who didn’t then know Portuguese) called it “vindaloo” (which phonetically sounds the same).

Vinha d’alhos in Portuguese Means “Marinated in Garlic Wine“ . Portuguese Sailors in those days carried With them Pork Marinated in Wine preserved in Wooden Barrels when ever they set sail . When the Portuguese Sailors arrived and settled in Goa Shores their Local Cook prepared a dish with Local spices and included the ’Wine Marinated Pork ’to the curry and the Curry got the Name Vindaloo from there on .

Vindaloo is NOT Vindaloo without vinegar… Preferable coconut toddy vinegar

Have tried several of your packaged dishes & find them delicious. I just ate with friends at a local Indian restaurant here in Arlington, TX: Indian Bistro 14. The lamb vindaloo was outstanding, like all their dishes. I look forward to cooking this dish myself. Thanks for the recipe.

Thank you! So glad you enjoy Vindaloo curry. Let us know how it turns out.

We have purchased your Chicken Tikka Masala, Chicken Biryani, Chicken Coconut Curry with Mango, and enjoyed all of them. We love Sukhi’s foods, and look forward to eating more varieties….we puchase them at our local Costco Store in Charlotte, N.C.

Thank you so much! So glad that you have tired so many of our curries. Look out for more new items at Costco soon. If you want to know about new products you can subscribe for our newsletter at Sukhis.com (in the bottom of page).

I’m going to look for these in Costco…how is the salt content in these per serving?

Hi Bernadette, You can use our Store Locator to search for a specific item. Or you can purchase our sauces online at Sukhis.com The sodium content for our Vindaloo sauce is 520mg/serving. Hope you enjoy cooking with Sukhi’s convenient curry sauces!

You mention in the description that coconut milk is used. I’ve never known vindaloo to use any kind of milk/cream. However, I do see in the recipe you don’t add the afore mentioned milk.

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Swasthi's Recipes

Chicken Vindaloo Recipe

By Swasthi on September 14, 2023, Comments , Jump to Recipe

Make the Best Chicken vindaloo at home with this simple recipe. Vindaloo is a popular Portuguese influenced Indian dish made by marinating & simmering meat in a spicy Vindaloo paste. The term Vindaloo refers to “Meat Marinated in Wine & Garlic”. Much like Rogan Josh and Chicken Jalfrezi , this immensely popular dish is quite commonly found on the Indian restaurant menus & is known to be the spiciest & hottest of the Indian dishes.

Chicken vindaloo

About Vindaloo

The history of Vindaloo has been traced back to the times when Portuguese sailors carried wooden barrels containing meat soaked in a mixture of wine & garlic. This was an age old technique to preserve, brine & flavor up the meat. Over a period of time naturally wine turns to vinegar & the meat developed a flavor.

Influenced by the Portuguese, Goans derived a new dish named “VINDALOO”. It was flavored & spiced up to suit their local taste buds.

Since Goa is one of the top tourist destinations in India, over the years vindaloo became world popular. There are so many versions based on the basic adaptation of soaking meat in vinegar & garlic.

The recipe I have shared here will give you a delicious, moderately spicy & flavorful Chicken Vindaloo. You can use the same recipe to make shrimp vindaloo. I also have a similar Lamb Vindaloo recipe here.

An authentic traditional vindaloo is a thick dry curry which is hot tasting with bursting flavors of garlic & spices. The authentic recipe uses no onion & no tomatoes. It is just the meat marinated and simmered in the vindaloo paste.

We get to see so many variations of this dish in the restaurants with the use of onion and tomatoes. These 2 ingredients are used just to tone down the heat.

If you prefer to make an authentic vindaloo, just skip both – onions & tomatoes from the recipe shared below.

What to Serve Vindaloo with?

Vindaloo is best eaten with fluffy Basmati Rice , Butter Naan , Parathas , Roti, Chapati , Ghee Rice , Cumin rice or Turmeric Rice .

More Chicken Recipes , Palak Chicken (Spinach Chicken) Chicken Tikka Masala Chicken Korma Indian Chicken Curry Methi Chicken

How To Make Chicken Vindaloo (Stepwise photos)

Make vindaloo paste.

1. For this recipe, you may use dried red chilies or red chilli powder or red chilli flakes. Deseed 20 dried red chilies (or use 1 tablespoon red chilli powder or flakes). Add them to a bowl. Pour 3 tbsps vinegar and 3 to 4 tbsps hot water. Read recipe notes to find out more about what kind of vinegar to use. Set aside.

soaked red chilies in vinegar

2. Meanwhile, to a spice grinder add the following ingredients to make the spice powder

  • 1½ tablespoons coriander seeds (or 1 tablespoon ground coriander)
  • 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
  • 10 black pepper corn (½ to ¾ crushed black black pepper)
  • ½ teaspoon mustard seeds (¼ teaspoon ground mustard)
  • 2 inch cinnamon piece (¼ teaspoon ground cinnamon)
  • 4 cloves (2 pinches ground cloves)
  • 2 green cardamoms (optional, ¼ teaspoon ground cardamom)

spices in blender jar

3. Make a very fine powder.

powdered spices for chicken vindaloo

4. Add chopped & peeled ginger garlic (25 grams each, 10 garlic cloves, 1½ inch ginger ) and soaked red chilies to the blender. Also add up the vinegar in which the red chilies were soaked. I added in batches and used up the entire vinegar & water mixture.

adding ginger garlic and red chilies

5. Blend to a very smooth paste. If required you may splash more water to help it grind well.

ground paste to make chicken vindaloo

6. Add the paste to 2 lbs. (800 grams to 1 kg) cut chicken pieces. Sprinkle ¾ to 1 teaspoon salt and ½ teaspoon turmeric. Marinate, cover and set aside. If you like the chicken to absorb all the flavors then refrigerate overnight.

marinating chicken with vindaloo paste

Make Vindaloo Curry

7. Pout 3 tablespoons oil to a pan/pot and heat it. When the oil turns hot, add the onions (about 2 medium fine chopped or ground).

frying onions to make goan chicken vindaloo

8. Fry the onions on a medium heat, stirring constantly until they turn golden to light brown. Then stir in 1 tbsp vinegar & 1 teaspoon sugar.

browned onions

9. Add marinated chicken and saute for 3 to 5 mins on a medium flame. Garlic and ginger are raw here so saute the chicken well.

sauteing chicken  in vindaloo paste

10. Add tomato puree (optional, 2 medium tomatoes pureed or 2 tablespoon tomato paste like mutti) and mix.

adding tomato sauce to chicken

11. Saute again for another 2 to 3 mins.

sauteing chicken to make vindaloo

12. If your chicken lets out lot of moisture then skip adding water. I had to pour half cup hot water. Usually organic chicken doesn’t let out any moisture and you will need to add water accordingly.

pouring hot water to make chicken vindaloo

13. Mix well. Cover and cook on a medium to low heat until the chicken is fully cooked.

simmering vindaloo in  a pot

14. If your chicken vindaloo is runny, evaporate the excess moisture by cooking further. It thickens a bit and also turns to a dark color upon cooling.

hot spicy chicken vindaloo in pot

Serve chicken vindaloo with fluffy Basmati Rice or with Butter Naan or paratha. In restaurants, vindaloo is eaten with steamed rice, Naan or any other Indian breads. At home we eat it mostly with jeera rice , Turmeric rice and some times with roti or paratha .

food safari vindaloo

Vindaloo paste is a marinade prepared by blending whole spices, red chilies, garlic, ginger & vinegar. This is the key to making the best vindaloo. You can make this ahead of time and refrigerate for 2 months. Ensure you make a fine and smooth paste of this.

Well marinated chicken not only absorbs the flavors of vindaloo paste but is also succulent when cooked. So longer the meat rests in the marinade the better it is. If you do not have enough time to rest, then cook it and allow to rest for atleast an hour or 2.

Onions are optional in the recipe. If using, then choose the default brown or yellow onions here as they go well in this dish. You can either fine chop or process them and use.

Tomato is an optional ingredient which you can skip & is not used in the authentic recipe. Without tomatoes the dish turns out extremely hot. I have blanched the tomatoes and pureed them as we don’t prefer the chunky sauce. You may use chopped instead.

Since chicken vindaloo is not a creamy dish like the butter chicken or a korma, I prefer to use onions & tomatoes either processed or pureed. If you use them chopped, you will have a chunky vindaloo.

Chicken vindaloo recipe

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Recipe Card

Chicken vindaloo recipe

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

  • ▢ 1½ tablespoons coriander seeds
  • ▢ 1 teaspoon cumin
  • ▢ 10 pepper corn
  • ▢ 2 inches cinnamon
  • ▢ 4 cloves
  • ▢ 2 green cardamoms (optional)
  • ▢ ½ teaspoon mustard seeds
  • ▢ 20 dried red chilies (less spicy kind) or 1 tablespoon chilli powder (notes 1)
  • ▢ 3 tablespoons vinegar (malt/goan/red wine vinegar) (notes 2)
  • ▢ 10 (25 grams) garlic cloves
  • ▢ 1½ inch (25 grams) ginger

Other ingredients

  • ▢ 2 lbs. (800 grams to 1 kg) bone-in chicken (or 1.5 lbs. boneless chicken)
  • ▢ ½ teaspoon turmeric
  • ▢ ¾ to 1 teaspoon salt (I used ¾ tsp pink salt)
  • ▢ 3 tablespoons oil (I used coconut oil)
  • ▢ 2 onions (optional) (fine chopped or processed)
  • ▢ 2 tomatoes (optional) (pureed)
  • ▢ 1 tablespoon vinegar (malt/goan/red wine vinegar) (notes 2)
  • ▢ 1 teaspoon sugar (notes 3)
  • ▢ ¼ to ½ cup hot water (refer notes)

Instructions

Preparation.

  • ▢ Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
  • ▢ Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
  • ▢ Make a fine powder. Then add ginger garlic and soaked red chilies.
  • ▢ Add the vinegar water mixture and make a smooth paste.
  • ▢ Next add this to the cleaned chicken along with turmeric and salt.
  • ▢ Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.

How to make Chicken Vindaloo

  • ▢ Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
  • ▢ Add 1 tbsp vinegar & 1 tsp sugar to the onions.
  • ▢ Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
  • ▢ Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
  • ▢ If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
  • ▢ Cover and simmer until the chicken cooked through & fork tender.
  • ▢ To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
  • ▢ Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
  • ▢ Serve chicken vindaloo with plain rice or naan.
  • Red chilies : Please adjust the spice level to suit your taste. This was not too spicy for us as I used the less spicy variety chilies.
  • Vinegar: The taste & flavor of vindaloo depends on the vinegar used. So choose what goes well for you. In goan cuisine, goan vinegar is used. 
  • Sugar is used to cut down the pungency from garlic and vinegar. So do not skip it. It should not sweeten the dish. You can add a bit more if you prefer.
  • Water: Adjust the amount of water as needed to cook your chicken. Usually organic chicken or NON-GMO chicken need more water to cook. If using the regular kind of chicken, then it will let out lots of moisture & may need lesser water.
  • To increase the heat : Just mix together some red chilli powder with little water and pour it to the pot.
  • The color of your vindaloo will depend on the red chilies used. But that will not affect the taste.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Watch Chicken Vindaloo Video

NUTRITION INFO (estimation only)

© Swasthi’s Recipes

Chicken Vindaloo Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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I used American chili powder not understanding this recipe calls for Kashmiri chili powder. I have made the vindaloo paste and yet to marinate the chicken. Wondering if this is going to affect the flavor. Should I make a fresh batch of the vindaloo paste?

Hi Felicity, That shouldn’t be a problem. You may need to top up with a little spicy chili powder, if you want it spicy. Hope you enjoy the dish

That’s nice to know Oliver. Thank you for sharing

Thank you Martin

Thank you Bryan

On another note, I really like the layout of the recipe instructions. In the past, I’ve avoided cooking Indian food because it seemed so intimidating, but the way you broke it down made it easy to follow and execute. Thank you for that, and for the wonderful recipe. I’ll definitely be making this in the future.

You are welcome Xian. Glad you like the vindaloo. Thank you for writing!

Thank you George for sharing about the California chilies. That may help others.

Thanks Rebecca. So glad you like it! Yes I agree whole spices make a big difference. Most of the store bought spices are low in flavor due to oxidization. I have a recipe for phaal but not shared on the blog yet. Hope to do it soon.

Glad you like them Smita. Thank you so much!

What kind of vegetable would go with this dish?

Hi Lorri, Here are some Kachumber onion salad Bombay potatoes cabbage stir fry cauliflower stir fry cauliflower manchurian Zucchini with peas aloo gobi Vegetable Jalfrezi Pepper mushroom

That’s awesome Karen. Thank you so much.

Thank you Carlton. Glad it turned out perfect!

Glad you like it Ben. Yes nothing beats the flavor of fresh ground spices. Thank you!

Yes sure Amrita, I can do it soon.

Glad the recipe worked for you Dom.

Can I use apple cider vinegar?

Yes you can use

I’ll report back again once it’s cooked. I’m excited ?

Marguerite, You can actually leave them out. I don’t think there is any close sub to coriander seeds

I love vindaloo too 😂😂

Rate This Recipe

Chicken Vindaloo

By naz deravian.

Updated Dec. 13, 2023

Chicken Vindaloo

Tangy and tongue tingling from Kashmiri red chiles, vinegar and garlic, chicken vindaloo is spicy enough to make you take notice, but not so much that it overpowers the sweet and sour flavors or the subtle warmth of the cloves, cumin and cinnamon. Vindaloo is a Goan recipe adapted from carne de vinha d’alhos, a Portuguese dish in which meat is marinated in garlic and wine or vinegar. In Goa, vindaloo is prepared with pork, while the Western version is typically made with chicken, as it is here. Toasting and grinding whole spices will yield the most traditional and vibrant vindaloo, but if you don’t have a spice grinder or a mortar and pestle, don’t fret — we’ve also provided the amounts of ground spices to use. The optional tomato paste, while not conventional, helps temper the chiles’ heat, but leave it out if you like your food fiery. Serve with basmati rice or yellow rice and naan .

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Ingredients

  • 15 whole black peppercorns (or ¼ teaspoon black pepper)
  • 8 whole cloves (or ⅛ teaspoon ground cloves)
  • 5 to 6 Kashmiri red chiles, stemmed, to taste (or about 2 teaspoons Kashmiri red chile powder)
  • 1 (3-inch) cinnamon stick (or ½ teaspoon ground cinnamon)
  • 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
  • 10 garlic cloves
  • 1 (2-inch) piece ginger, peeled and quartered
  • 4 tablespoons apple cider vinegar, plus more as needed
  • 8 chicken drumsticks (about 2¼ pounds), skins removed (see Tip)
  • Kosher salt (such as Diamond Crystal)
  • 1 teaspoon ground turmeric
  • ¼ cup grapeseed or vegetable oil
  • 2 medium yellow onions, finely chopped
  • 2 tablespoons tomato paste (optional)
  • 1 teaspoon granulated sugar, plus more as needed
  • Cilantro leaves, for serving

Nutritional analysis per serving (6 servings)

229 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 625 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

food safari vindaloo

Preparation

Heat a large, heavy-bottomed pan with a lid over medium heat. Once hot, add the peppercorns, cloves, Kashmiri chiles, cinnamon stick and cumin seeds. (If using preground spices, do not toast.) Swirl the pan around, or toss the spices with a wooden spoon, and toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate to cool.

Once spices are cool, place in a spice grinder or a mortar and pestle, breaking up the cinnamon and chiles, if needed; grind to a fine powder. Add the garlic, ginger, vinegar and 3 tablespoons water, and continue grinding until the mixture becomes a smooth paste. (If using preground spices, finely grate the garlic and ginger into a small bowl, then mix in the pepper, cloves, chile powder, cinnamon, cumin, vinegar and water to form the paste.)

Place the drumsticks in a large bowl and make a shallow slit in the thickest part of the flesh; this helps all the flavors seep into the chicken and helps it cook evenly. Season with salt (about 2 teaspoons) and the turmeric. Add the curry paste to the chicken and mix until coated. Cover and marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

In the same pan used to toast the spices, heat the oil over medium-high. Add the onions and cook, stirring frequently, until golden, 12 to 15 minutes. Reduce heat to medium, and season the onions with a little salt. If using the tomato paste, make a little well in the middle and add it to the pan. Cook until its color has deepened, drizzling in a little more oil, if needed, about 1 minute.

Add the chicken and all the marinade, sprinkle on the sugar, stir and cook just until the chicken takes on a little color, about 5 minutes. Add ¼ cup of water, bring to a simmer, and cover. Reduce heat to low and cook, stirring and occasionally turning the drumsticks, until the chicken is cooked through and tender, about 45 minutes. The chicken will release its own liquid; check the gravy occasionally and add more water as needed, depending on whether you’d like a drier or juicier curry. As the chicken cooks, taste and adjust salt, sugar and vinegar — the vindaloo should have enough spice to make you take notice but not overpower all the other flavors. Top with cilantro and serve.

  • A butcher can remove the skin from the drumsticks. Or, do it yourself by using one hand to hold the fleshy end of the drumstick with a paper towel, and the opposite hand to pull off the skin with another paper towel.

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All the vindaloos I've ever had are spicy hot. Kashmiri peppers are not spicy. They are mainly used as the bright red colouring agent in Tandoori. As I believe Vindaloo is supposed to be somewhat hot, in part, due to the vinegar -- just check the ingredients on your favorite hot sauce -- I use any type of hot chili here from flakes, to habaneros, chipotles or bird chili depending on the audience. The zing comes from the black pepper, but it needs to be fresh and of good quality.

Korean chili powder (gochugaru) is a fine substitute for Kashmiri chili, in my experience. Both are on the mild side with a bright red color.

I am a Goan and that is where the dish originated. We add potatoes to make the dish more cost effective and cook until they get the flavor of the hot liquid. Yes a vindaloo is supposed to be on the hot side and hotter than most curries. yes Kashmiri pepper are not very spicy but they have good flavor and so we also add spicier chilis to jack up the heat.

Don’t throw out the chicken skins! Crisp them up as a treat, amd save whatever fat they render for cooking!

There seems to be some confusion about Kashmiri chili. Good quality kashmiri chili, such as that sold by Indian Diaspora Spices, is hot. It's not as hot as habaneros, but it's much hotter than peppers such as jalapenos, serranos, etc. Chicken vindaloo is meant to be spicy. Here's a link to Indian Diaspora Spices although there are probably other companies that sell genuine Kashmiri Chilis. https://www.diasporaco.com/collections/chillies/products/kashmiri-chillies?variant=42725198954667

Maybe because I used all pre-ground spices as per the options the marinade was very thin. The end result was bare chicken legs not coated like the picture. It tasted okay but was not visually appealing at all.

I use a combination of japones and fresh serranos (both seeded), in twice the quantity mentioned, and letting the long-simmered dish sit over night to get hotter to serve the next day. (We also like it with lamb.) Kashmiri chiles give such a distinctive color, but I can't find them locally, and the ones I've found were not very hot at all.

I am from Goa and Vindalho is the one dish that has been mauled to death starting with the name Vindalho (British Vindaloo). It isn’t as hot as it’s stereotype and in Goa it’s always pork. We deliberately use Kashmiri chilies which impart a red color but aren’t that spicy. Pre-refrigeration it was a meat dish that preserved well on the back burner thanks to the flavorful coconut vinegar, slowly losing its bite. A rich festive dish that Goans will eat in every corner of the world at Christmas.

Kashmiri chiles are delicious, and because they are on the mild side you can use a good quantity so their unique flavour can come through. If you want more heat add some other chiles or a chile paste, whatever you have.

I had dried Cayenne and Thai chilies, so that’s what I used. If you have a mortar and pestle, then strongly suggest switching to ground cinnamon. Flavor was good, and I’m sure fresh Kashmiri chilies would have made for a better presentation. Will use boneless, skinless chicken thighs next time.

Made as written using gochugaru in place of the chilis. Ground the spices but had too much trouble trying to grind the cinnamon stick with a mortar and pestle, so used pre-ground instead. Served with basmati *coconut* rice. Maybe not traditional but the combination was sooooo good!

Not very spicy but wonderful flavor. I made it with cubed chicken breast and added 2 peeled cubed potatoes. I would increase spice level next time and add more liquid.

First off, I cannot believe how great this tasted. It’s been decades since I cooked a curry. Second I doubled the number of Chilies (Chillys according to my bag) and it was still very mild. I also upped the black pepper. Grinding was a major chore. It took an hour plus. Next time I either use powdered spices or invest in an electric grinder. 6 portions out of 8 legs? Not in my house. Maybe 4, but how do you divide the legs up between people? A leg and a quarter?

Delicious, loved it. Made it without marinating the meat and with a whole onion missing and it was still great! Recommend.

Made this with whole "red" chili (no further description) purchased from the Indian grocery - they were super hot! I used chicken breasts, no skin, cut in half cross-wise, and after adding the water simmered them for 15 minutes on medium low - perfect.

Loved the option to exclude the paste. I never realized how much of a taming agent tomato paste can be.

don't cook with or consume seed oils

delicious but more of a “chicken curry” than chicken vindaloo. had a pleasant amount of heat from the kashmiri chilies. i threw in steamed cauliflower for the last few minutes of cooking (which further added to the generic chicken curry vibe). will be making again soon

This was a success. Really easy to put together for a cold and drab evening. This tangy and subtly spicy dish will perk you up. You can also use thighs and breasts as well as legs. Beautiful.

This was excellent, a real family crowd-pleaser! As others have noted, it's quite mild as written; I added a bit of cayenne towards the end and would probably include a couple of chiles de arbol in the spice mix next time. I subbed boneless thighs for the drums.

Followed exactly, and it was a perfect recipe. If you're looking for take-out vindaloo, this is it. Will add potatoes next time.

Delicious! Great seasoning and just the right amount of kick.

Made this! Fantastic recipe!!! Will definitely make it Again!

Re Bruce’s comment - I used good quality Kashmiri chili powder from Kalustyan’s, and yes, it was hot. We like hot food so it was great for us. But if you get that kind of chili and want to use it but can’t tolerate heat, taste it first!

Recipe Tags

  • Black Peppercorn
  • Chicken Drumstick
  • Cider Vinegar
  • Cinnamon Stick
  • Dried Chile
  • Fresh Ginger
  • Main Course

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Pressure Cooker Goan Chicken Vindaloo

food safari vindaloo

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An overhead shot of Instant Pot Chicken Vindaloo

Authentic Chicken Vindaloo recipe  – Learn how to make this tangy finger-licking chicken vindaloo curry in an Instant Pot or Stovetop. It is gluten and dairy-free and absolutely delicious! Serve it with warm  pav (dinner rolls)  for an authentic experience. 

An overhead shot of Chicken Vindaloo served in a black bowl. Served with cucumber slices and pav (dinner rolls)

What is Chicken Vindaloo? Is Vindaloo authentic Indian?

The story goes that in the 15th century the Portuguese sailors carried pork to sustain them on their long journey to Goa – now a state on the western coast of India. To preserve the pork, it was pickled in garlic and wine (that had turned vinegary over time because of the long distance).

The word vindaloo is derived from the Portuguese word  ‘carne de vinha d’alhos’  which means meat in a marinade of  wine (vinho) and garlic (alho) .

Over a period of time, the locals in Goa gave this dish an Indian touch by introducing onions, tomatoes, palm vinegar, and spices to this dish to create what we know call Vindaloo or Vindalho.

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While vindaloo is traditionally made with pork, other meats such as lamb or chicken have become popular replacements so that Muslims and meat-eating Hindus could enjoy them as well. 

What does chicken vindaloo taste like?

It is a misconception that the only dominant flavor in a vindaloo curry would be the heat from the chilies. That’s far from the truth. In an authentic vindaloo sauce recipe, you’ll also find cinnamon, cloves, cumin, and mustard seeds that add their own magic to make this dish flavorful. The sweetness and tanginess from the palm vinegar and the spice from the freshly ground masala give this dish its unique flavor – tangy, fiery with a hint of sweetness. 

What is the best type of vinegar to use with vindaloo sauce?

I typically use rice vinegar (because that is what I usually have in my pantry) but palm or coconut (toddy) vinegar is what most Goans use. Cider vinegar is also a good substitute. To replace the hint of sweetness that palm vinegar provides, I add a tablespoon of sugar if I am using any other vinegar. 

How to make chicken vindaloo

You can make this chicken vindaloo recipe either on a stovetop or a pressure cooker. I prefer an electric pressure cooker such as Instant Pot or Mealthy because it cooks unmonitored in about 5 minutes. 

Garlic, turmeric, green chillies, and salt added to hot oil in Instant Pot

  • Make the masala
  • Add oil to a pan kept over medium heat. Add the spices along with garlic and stir fry till the spices turn fragrant (takes about a minute)
  • Grind the spices along with coarsely chopped tomatoes and 1/4 cup vinegar to make a fine paste.

Saute the spices along with garlic in a teaspoon of oil

Making chicken vindaloo in the Instant Pot

  • Add oil in the steel insert of an Instant Pot and press the ‘Saute function’. Set the selection to ‘Normal’ heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).
  • Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes. 
  • Add the ground masala and mix well. Add 1/2 cup water. 
  •  Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Once the cooking cycle is complete, move the vent to the venting position to release pressure. Carefully open the lid and give a good stir.
  • Add sugar (if using) and mix well. Do a taste test – add more vinegar/salt if needed.
  • Serve hot with pav or rice/roti or naan

Red onions added to hot oil in Instant Pot

Variations + Tips / Tricks

  • You can marinate the chicken in the masala that you have created in step 2.  You can set it aside in the refrigerator for 30 minutes or overnight.
  • The authentic recipe calls for palm vinegar – if you don’t have that handy substitute it for rice or cider vinegar and a tablespoon of sugar (or jaggery). 
  • You can skip the tomatoes and replace it with fresh tamarind. Take tamarind (the size of a ping pong ball) and soak it in hot water for about 15 minutes. Run it through a sieve. Add the juice along with vinegar to make the base masala. 
  • Add 1/4 cup coconut milk to the masala paste while grinding. Adding coconut milk to the curry was something that Hindus in Goa introduced in this dish. It makes the vindaloo curry sauce creamy. 

What to serve with chicken vindaloo?

Chicken vindaloo is best served with Pav (dinner rolls). You could also pair it with rice, roti, or naan. 

If you liked this Goan vindaloo recipe, check out these other classic Indian chicken curries and biryanis from the southern part of India – 

  • Chettinad chicken biryani  – a delicious biryani from Chettinad
  • Kori Gassi (Mangalorean chicken curry)  – a coconut based spicy chicken curry 
  • Chicken ghee roast  – a spicy and tangy chicken curry from Karnataka
  • Shrimp gassi (shrimp curry)  – a Mangalorean style shrimp/prawn curry
  • Chettinad chicken  –  If you like spicy chicken curries then this fiery, aromatic Chicken Chettinad curry is right up your alley. It is so delicious that you’ll want to lick your plate off!

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An overhead shot of Instant Pot Chicken Vindaloo

Authentic Goan Chicken Vindaloo Recipe

  • Instant Pot

Ingredients   US Customary Metric   1x 2x 3x

For marinade.

  • 1.5 lb chicken thighs cut into two-inch pieces
  • 1 teaspoon oil olive or peanut
  • 4 garlic cloves minced
  • 1 inch-piece ginger grated
  • ½ teaspoon salt
  • 1 teaspoon turmeric powder

For the masala

  • 1 teaspoon oil olive oil or coconut oil
  • 10-12 dried red chilies Kashmiri or Byadgi
  • 8 whole cloves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon cumin seeds jeera seeds
  • 1 3-inch cinnamon stick
  • 8 garlic cloves
  • ½ cup palm vinegar or rice vinegar – see notes
  • ¼ teaspoon mustard seeds
  • 1 medium sized tomato coarsely chopped

For the gravy

  • 3 tablespoons oil olive or coconut
  • 2 cups finely chopped onions
  • ½ teaspoon salt or as needed
  • ½ cup water or as needed
  • 1 tablespoon sugar only if using rice vinegar instead of palm vinegar

Instructions  

Start with the chicken marinade.

  • Marinate the chicken in oil, salt, turmeric, minced ginger, and garlic. Set it aside for about 20- 30 minutes or overnight in a refrigerator.
  • Add oil to a pan kept over medium heat. Add the spices (red chilies, cumin seeds, mustard seeds, black peppercorns, cinnamon stick and cloves) along with garlic and stir fry till the spices turn fragrant (takes about a minute)

Instant Pot Instructions

  • Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.
  • Add the ground masala and mix well. Add 1/2 cup water.
  • Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Serve hot with pav or rice/roti or naan.

Stovetop Instructions

  • Add oil in a wok/kadhai kept over medium heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).
  • Add the ground masala and mix well. Add 1/2 cup water and mix well.
  • Cover and cook the chicken for about 15-20 minutes while stirring occasionally. Cook till you can easily cut the chicken pieces into two using a fork/spoon.
  • Remove the lid and add sugar (if using) and mix well. Do a taste test – add more vinegar/salt if needed.
  • The authentic recipe calls for palm vinegar – if you don’t have that handy substitute it for rice or cider vinegar and a tablespoon of sugar (or jaggery).
  • Also, although the recipe calls for 1/2 cup of vinegar, use only 1/4 at first. Add the remaining 1/4 cup after the chicken is cooked – one tablespoon at the time, followed by a taste test. This prevents the dish from becoming super tangy. 
  • You can skip the tomatoes and replace it with fresh tamarind. Take tamarind (the size of a ping pong ball) and soak it in hot water for about 15 minutes. Run it through a sieve. Add the juice along with vinegar in the blender for making the base masala.
  • Add 1/4 cup coconut milk to give it a creamy touch. Add this in the blender for making the base masala.

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Clarification, please. For the masala component, do you throw in the eight garlic cloves whole when you are stir-frying the spices?

David, yes that’s right! No need to mince or crush.

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Whisk Affair » Recipes » Chicken Curries

Goan Chicken Vindaloo Curry

Published: May 18, 2021 | Last Updated On: Apr 28, 2023 by Neha Mathur

Vindaloo is a Portuguese-influenced Goan curry dish made by cooking meat with spices and vinegar. Learn to make Authentic Goan Chicken Vindaloo Curry in a traditional way using my easy recipe (gluten-free).

Goan chicken vindaloo served in a bowl.

What Is Vindaloo

About goan chicken vindaloo, ingredients, how to make goan chicken vindaloo curry, frequently asked questions, serving suggestions, storage suggestions, you might also like, recipe card.

Vindaloo is a spicy Indian curry from Goa influenced by Portuguese cuisine. When the Portuguese explorers came to India, they made a dish, “Carne de Vinha d’ Alhos,” made of meat cooked with wine and garlic.

Goans modified the dish by adding Indian spices and cooking it in vinegar instead of wine. The fiery red and spicy vindaloo curry thus came into existence.

Vindaloo sauce is hot, spicy, savory, lightly sweet, and tangy. It is gluten-free and dairy-free.

This curry is very popular worldwide, and you will find that most Indian restaurants have it on their menu.

It was originally made using pork, but now I have seen its versions with chicken, beef, lamb, mutton, fish, chickpeas, paneer, and tofu.

You can check my Lamb Vindaloo , Aloo Vindaloo , and Goan Shrimp Vindaloo here.

Chicken Vindaloo is a variation of Goan vindaloo curry with chicken.

It is a delicious curry popular among Goan restaurants and local Konkan households . Like other vindaloo curries, chicken vindaloo is spicy, tangy, and fiery red and tastes best with steamed rice or poi (a traditional Goan bread).

It gets most of its flavor from the freshly prepared Vindaloo paste , a beautiful blend of fresh ginger, garlic, white vinegar, tamarind, and a few aromatic whole spices.

The tang in chicken vindaloo curry comes from vinegar, which, along with the spicy dried red chilies, is the star ingredient of this dish.

I like to make this dish in a pan over the stovetop, but you can also make it in an instant pot.

My recipe is gluten-free and doesn’t require any marination. You can easily double or triple it.

If you like to explore a few more delicious chicken recipes, here are some for you

  • Bihari Chicken Curry
  • Coconut Curry Chicken
  • Chicken Masala Curry
  • Chicken Chettinad
  • Malabar Chicken Curry
  • Kerala Style Chicken Stew
  • Mangalorean Chicken Sukka
  • Chicken Keema Masala
  • Dahi Chicken Curry
  • Chicken Tikka Masala

Chicken vindaloo paste ingredients.

You will find all the ingredients to make this curry in Indian grocery stores near you.

Vindaloo Paste – Various spices are used to make vindaloo curry paste. You will need Kashmiri whole dry red chilies, whole coriander seeds, cumin seeds, green cardamoms (hari elaichi), black peppercorns (kali mirch), cloves (laung), cinnamon (dalchini), and brown mustard seeds.

Kashmiri dry red chilies add a beautiful red color to the chicken vindaloo curry without making it very spicy. You can use any variety of dry red chillies that are easily available.

You will also need fresh ginger, garlic, white vinegar, and tamarind paste. Vinegar and tamarind add a nice tangy flavor to this paste, which makes it different from other chicken curries.

Traditionally, toddy vinegar was used to make vindaloo curry, but if you do not have access to it, use regular white vinegar, apple cider vinegar, or wine vinegar for the tanginess. Some people use Feni (fermented toddy vinegar) in their recipe.

Chicken – For the best-tasting curry, use bone-in skinless chicken pieces. Bones add a lot of flavors to the chicken vindaloo curry, making it irresistible. But if you are not a fan of bone-in chicken, you can use boneless chicken breasts or chicken thighs, too.

Try the same recipe with mutton, fish, shrimp, or pork for other non-veg versions. Just keep in mind that the cooking time will differ a bit for each of them. You can even make a vegetarian version with potatoes, tofu, cauliflower, or cottage cheese.

Tomato Puree – It gives a nice, sweet, tangy flavor.

I prefer canned tomato puree as it is more concentrated in taste than homemade puree.

You can use tomato paste in place of tomato puree, just reduce the quantity a little as it is more intense in taste.

Oil – Use any cooking oil to make the vindaloo curry.

Others – You will also need a few more basic ingredients such as onions, turmeric powder, salt, and granulated sugar. You can skip sugar but it adds a little sweetness and balances the flavors well.

You can replace granulated white sugar with brown sugar, coconut sugar, or jaggery.

This curry is cooked in water, but to enhance the taste further, replace water with chicken broth (chicken stock).

Make Vindaloo Paste

  • 10-12 whole dry Kashmiri red chilies (stalk removed)
  • 2 tablespoon whole coriander seeds
  • 1-inch piece of cinnamon stick
  • 2-3 whole green cardamoms
  • 8-10 whole black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown mustard seeds

to a skillet.

Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.

Roasted ingredients to make vindaloo paste.

Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely .

Add the roasted spices to a high-speed blender along with a

  • 1-inch piece of ginger (chopped)
  • 8-10 cloves of garlic (peeled)
  • 1 tablespoon white vinegar
  • 1-½ tablespoon tamarind paste
  • ½ cup of water

and blend to make a smooth paste. 

Roasted ingredients added to a blender along with the remaining paste ingredients.

  • Scrape the sides of the blender a few times while making the paste.
  • Vindaloo masala paste is ready. Set it aside.

Ready vindaloo paste.

Make Chicken Vindaloo Curry

Heat 6 tablespoon cooking oil in a large pot over medium-high heat.

When the oil is hot, add 2 cups of chopped onions and cook till golden brown (10-12 minutes) , stirring frequently.

Onions added to hot oil.

Add 2 lb (1 kg) bone-in skinless rinsed chicken pieces (cut into 1 and ½ inch chunks) to the pot and cook on high heat for 3-4 minutes. Stir frequently while cooking.

Chicken added to the pan.

Add 1 cup of canned tomato puree (or ½ cup tomato paste) and the vindaloo masala paste we made earlier to the pot and mix well.

Tomato puree and vindaloo paste added to the pan.

  • 2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 cup water

to the pot and stir gently.

Salt, turmeric powder and water added to the pan.

  • Reduce the heat to low.

Cover the pot with a lid and cook for 45-50 minutes until the chicken is cooked well and the oil separates on top of the pan. Stir a few times while cooking.

Pan covered with a lid.

Add ½ teaspoon sugar and cook for another minute. Chicken vindaloo is ready to be served.

Ready chicken vindaloo.

You can make this curry in an instant pot as well. Dry roast the spices and make a vindaloo paste using spices, vinegar, and chilies. Now press SAUTE on the instant pot. Add oil. When the oil is hot, add onions and fry until they turn golden brown. Add chicken and fry for 4-5 minutes. Add the vindaloo masala paste, tomato puree, salt, turmeric, and water. Close the lid of the Instant Pot and press PRESSURE COOK. Set the timer for 5 minutes at high pressure. Let the timer go off, and the pressure release on its own for 15 minutes. Release the remaining pressure and open the lid of the instant pot. Add sugar and mix well.

When made in Goan homes, the curry is quite spicy, and you can label it XX Hot. But you can alter the spice level according to your taste buds and make it mild, too. The number of chilies and the type I have used will give you a medium spicy curry. Remove the seeds from the chili if you want to make it even milder.

It has no dairy in it. Most restaurants serve a modified version of this dish, far from the original recipe. And they might add cream to their dish. So, if you have any allergies, check with the chef before ordering it.

Since no flour is added to the dish, there is no gluten in it, and it is perfectly fine for gluten-intolerant people to have it. But in a restaurant, make sure to ask if their version is gluten-free or not.

Traditionally, Goans use palm or coconut toddy vinegar, but if you cannot find it, you can use white vinegar, rice vinegar, or cider vinegar. To compensate for the hint of sweetness that palm vinegar provides, you can add in a little sugar, just like I did.

Many Goan Hindus add coconut milk to their vindaloo curry to make it creamy and rich. You can try it too.

One serving of this curry has approximately 350 calories. You can reduce the portion size if you are watching your calories. You can even reduce the amount of oil in making this curry.

Yes, you can prepare the vindaloo paste and store it in the fridge for about a month. Store it properly in an air-tight container, and use a clean and dry spoon to take out the paste every time you use it.

You can serve steamed Basmati Rice or Jeera Rice with chicken vindaloo.

In Goa, vindaloo curry is served with a special bread called Poi. You can also serve it with dinner rolls, pav, or white bread.

It tastes great with Roti , Plain Tawa Paratha , Kerala Parotta , Plain Naan , or Lachha Paratha . Sometimes, I also like to serve it with dosa or appam; it tastes just delicious. 

Chicken vindaloo will last 2-3 days in the refrigerator when stored in an airtight container. Reheat it in a pan or microwave before serving.

If you feel it has thickened after refrigerating, add some hot water and adjust the consistency.

You can even freeze this chicken vindaloo curry. Cool it completely, transfer it to a freezer-safe box, and freeze it for up to a month.

Thaw it on the counter for 3-4 hours, then reheat it with a little water until nice and warm before serving.

Simple and easy to make, this Dhaba Style Chicken Curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.

Authentic Goan Chicken Vindaloo Curry Recipe

Ingredients  1x 2x 3x, for vindaloo paste.

  • ▢ 10-12 whole dry Kashmiri red chilies (or any other dry chilies. Remove the stalks.)
  • ▢ 2 tablespoons whole coriander seeds
  • ▢ 3-4 cloves (laung)
  • ▢ 1 inch piece of cinnamon stick (dalchini)
  • ▢ 2-3 whole green cardamoms (hari elaichi)
  • ▢ 8-10 whole black peppercorns (kali mirch)
  • ▢ 1 teaspoon cumin seeds
  • ▢ 1 teaspoon brown mustard seeds
  • ▢ 8-10 cloves of garlic (peeled)
  • ▢ 1 inch piece of ginger (chopped)
  • ▢ 1 tablespoon white vinegar
  • ▢ 1 and ½ tablespoons tamarind paste

For The Vindaloo Curry

  • ▢ 6 tablespoons cooking oil
  • ▢ 2 cups chopped onions
  • ▢ 2 pounds bone-in skinless chicken (cut into 1 and ½ inch chunks, rinsed)
  • ▢ 1 cup canned tomato puree (or ½ cup tomato paste)
  • ▢ 2 teaspoons salt
  • ▢ 1 teaspoon turmeric powder
  • ▢ ½ teaspoon white granulated sugar

Instructions

  • Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.
  • Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.
  • Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
  • Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste. 

Make Vindaloo Curry

  • Heat oil in a large pot over medium-high heat.
  • When the oil is hot, add onions and fry till golden brown (10-12 minutes), stirring frequently.
  • Add chicken pieces to the pot and cook on high heat for 3-4 minutes. Stir frequently while cooking.
  • Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
  • Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.
  • Cover the pot with a lid and cook for 45-50 minutes until the chicken is cooked well and the oil starts to separate on top of the pan. Stir a few times while cooking.
  • Add sugar and cook for another minute. Chicken vindaloo is ready to be served.

More Chicken Curry Recipes

Mughlai Chicken Stew is a delicious chicken curry made with chicken pieces cooked with simple spices, yogurt, and crispy fried onions. It is a great curry to serve with Tandoori Roti or Plain Naan. Use my easy recipe.

Reader Interactions

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Katherine S

February 08, 2024 at 1:34 am

David Dietrich

September 09, 2023 at 8:45 pm

July 20, 2023 at 3:32 pm

May 31, 2023 at 2:18 pm

May 14, 2023 at 5:00 pm

February 09, 2023 at 6:19 am

January 19, 2023 at 9:59 pm

Wayne Thomason

December 30, 2022 at 10:37 pm

December 25, 2022 at 2:31 am

I used my Instant Pot but I didn’t use pressure, instead setting it to “Slow Cook” mode for 50 minutes at 185F. I might try using pressure next time for a shorter time such as 10-25 minutes but I’ll probably have to use more water.

December 24, 2022 at 3:57 am

I couldn’t find tamarind paste so I bought some Goya frozen tamarind pulp. Any idea how to convert the recipe to use Goya brand pulp instead of paste? It’s only tamarind and water, no sugar or other added ingredients.

Neha Mathur

December 29, 2022 at 6:31 am

Hi Wayne, it should be similar to the tamarind paste as tamarind paste also tamarind and water. I suggest, adding a little first, taste, and then adding more if needed.

November 13, 2022 at 11:34 am

May 10, 2022 at 12:45 am

April 17, 2022 at 12:47 am

August 27, 2021 at 2:58 pm

Jenny Lendrum

October 14, 2020 at 5:52 am

I am wanting to make this for some friends in the next week or so. My question is, would the flavour be better if chicken was marinated for a few hours before cooking?

October 20, 2020 at 3:42 am

No Jenny, you really don’t have to marinate the chicken.

June 27, 2020 at 10:55 pm

What can I substitute for the chillies? I don’t have Indian grocers nearby. There’s really asian tiny red peppers 🌶 or red pepper flakes.

Also if I’m allergic to cinnamon can I substitute?

June 28, 2020 at 3:50 am

You can skip adding cinnamon and for the red chillies, use any pepper that you have.

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Perfect Vindaloo

How to cook the perfect... vindaloo – recipe

Vindaloo is a tangy Goan dish with sweet spices, not the familiar British chilli-eating contest. If you want the real version, here’s how to make it

T he peculiar place of vindaloo, a fierily fragrant speciality of Goa in popular culture can be summed up by the 1998 World Cup football anthem of the same name , whose irritatingly catchy chorus references the curry no fewer than 11 times. As the Observer pointed out , its authors, the “prank art collective” Fat Les, “persuaded, among others, a lot of xenophobic, racist Little England football supporters to celebrate an item of Indian cuisine as a quintessential expression of Englishness”. This is despite Goa having been a former Portuguese colony and one of the few parts of India that never saw British rule.

Vivek Singh’s vindaloo sticks to pork leg.

Yet the vindaloo with which most Brits are most familiar – the hottest rung on the generic korma, tikka masala, madras ladder – bears little resemblance to the aromatic, pickle-sour original. Dan Toombs, author of The Curry Guy , dubs them “eight-pint vindaloos”, after the amount of lager needed to finish one. As chef Vivek Singh observes, though vindaloo is probably one of the best- known Indian dishes, “it’s also one of the most misunderstood”.

Thought to be a corruption of the Portuguese carne de vinha d’alhos , or meat cooked in wine vinegar and garlic, an authentic, tangy vindaloo tingles the tongue with pepper, clove and other spices, rather than the one-dimensional heat of chilli powder. So unless you’ve got a Goan specialist nearby, if you want to try the real thing, your best bet is to make it at home.

Madhur Jaffrey favours duck in her vindaloo.

The Portuguese have long been big on pig, making vindaloo one of the few Indian curries that’s traditionally made with pork, though Lizzie Collingham notes in her fascinating historical survey, Curry: A Biography , that the British liked it better with duck – “and so do I”. Madhur Jaffrey also uses duck, noting that these “paddle freely in the thousands of flooded rice fields”, and that using poultry allows Muslims and meat-eating Hindus to enjoy it, too. Rick Stein makes his with shin of beef, “because it matches the beef in India, which can be pretty tough” (as well as relatively hard to come by, being a sacred beast to the country’s Hindu majority), while chef Cyrus Todiwala sticks with a mix of pork belly and shoulder, and Singh to pork leg, with a little of the bone left in for flavour.

Collingham’s duck breast and the pork leg prove the least popular among testers – principally, I think, because of their relative leanness, which makes them prone to dryness after a lengthy bath in vinegar. Richer or better-marbled meats, such as Jaffrey’s duck leg or Stein’s shin, work a lot better, though I’m going to stay traditional and go for pork shoulder, which has enough marbling to remain juicy without the belly’s large chunks of fat, which even a sauce as tangy as this can’t quite cut through. If you must use chicken, go for thigh; lamb lovers will be well served by shoulder.

Many recipes call for the meat to be marinated overnight, but the high vinegar content of the marinade makes this a risky business: the acetic acid can begin to “cook” the proteins in much the same way as citrus does in a ceviche, thereby rendering it tough. A few hours should do the job in the flavour department.

Lizzie Collingham’s vindaloo.

Whether or not you use it to marinate the meat before cooking, every curry begins with a masala, or spice mix – and in this instance chilli is not the principal ingredient. Though they all use slightly different combinations and amounts, all the recipes I try contain an array of what we might think of as sweet spices – cinnamon, cloves and cardamom – plus a hefty hit of black pepper, and the earthy, nutty flavours of cumin, coriander and turmeric. Chilli powder is generally added for colour, rather than heat, with Jaffrey recommending “bright red paprika” and Stein and Todiwala specifying Kashmiri chilli powder, sold under that name by Indian brands and remarkable for its brick-like hue. According to one Goan of my acquaintance, vindaloo is defined by its “beautiful, deep-red masala”, so be liberal with the mild chilli for maximum authenticity. Jaffrey and Collingham also use mustard seeds, which win points both for their pleasing texture and the little pops of bitter warmth they release.

Rick Stein’s vindaloo makes use of tamarind juice for tanginess.

The vinegar

Though the Portuguese would have originally used wine vinegar (or, some speculate, simply wine that had soured on the long voyage over), the dish was quickly adapted to the local palm vinegar, made from coconut toddy. Collingham notes that if you can get hold of it, “it will add a particularly Goan flavour” to the dish. I manage to source some coconut vinegar, probably made from coconut water, in an Indian grocers (many Oriental stockists may carry a Filipino brand), but as I’m reliably informed, “it’s really hard to find the legit stuff outside the state of Goa, let alone abroad”, I wouldn’t worry too much about hunting a bottle down. Singh uses a mixture of white and malt vinegar, and Stein white-wine vinegar, but the best substitute I find is Jaffrey’s cider vinegar, which has similar sweet notes to the coconut variety.

Todiwala, Stein and Collingham also add tamarind liquid, which is fruitier and less sharp than vinegar, and gives the dish a more rounded, less mouth-puckeringly acidic sour quality. I’m with Stein when he says that ready-made tamarind liquids seem to lack the punch of freshly soaked stuff; it’s not hard to prepare, after all.

The vegetables

Todiwala describes the dish as “a sort of meaty pickle, rich and intense in flavour”, which may explain the extraordinary number of onions in his recipe – but, in fact, their sweetness works brilliantly with the tangy vinegar and rich, slightly fatty meat. Much as I dislike chopping the things, it’s worthwhile labour here, especially if you can find the sweeter Indian pink onion; otherwise, yellow ones will work fine. Liberal amounts of garlic and ginger add to the chutney-like effect: rather than crushing them to a paste, however, slice them into thin rounds and strips as Singh suggests, so they don’t get lost in the whole.

Cyrus Todiwala’s vindaloo uses Kashmiri chilli powder – for colour, rather than heat.

Not everyone uses tomatoes, though their sweet and sour flavour seems a perfect fit, and they add a welcome touch of freshness, as do the green chillies most recipes stick in. If you like your curries hot, then feel free to mince them, but I prefer to add them whole, for a milder effect – remember to warn fellow diners about them, unless a younger sibling is coming round for dinner, in which case tell them they’re green peppers.

Jaffrey, Collingham and Todiwala’s recipes all call for curry leaves, a highly aromatic herb that’s particularly popular in south India. They’re hard to come by here if you don’t have an Indian specialist nearby, though you may find them in larger supermarkets – if you do, snap them up, because they freeze pretty well, and will lend your dish a bright herbaceous flavour.

Finishing touches

Todiwala is of the belief that a vindaloo should be “sweet from the palm sugar, sour from the vinegar, and hot” – so don’t be shy to temper the sourness with a good spoonful of jaggery or soft brown sugar if you can’t find any. Season to taste and serve with something plain: basmati, pillowy flatbreads or, Jaffrey’s favourite, boiled potatoes and bitter greens. Lager strictly optional.

The perfect vindaloo

Prep 15-20 min Cook 2 hrs Serves 4-6

75ml cider vinegar 700g pork shoulder, cut into 3cm chunks 4 tbsp ghee, neutral or coconut oil 500g onions, finely sliced (about 4 medium onions) 60g tamarind pulp 10 garlic cloves, finely sliced 5cm thick length of ginger, cut into slim matchsticks 4 ripe tomatoes, diced 2-4 small green chillies 10 curry leaves (optional) 1 tbsp jaggery or soft brown sugar 1 tsp salt 1 tsp black mustard seeds

For the masala 2 tbsp Kashmiri chilli powder or paprika Seeds of 8 cardamom pods 1 tsp black peppercorns 8 cloves 1 tsp cumin seeds ½ tsp coriander seeds ½ tsp turmeric 5cm cinnamon stick

Grind together all the ingredients for the masala, then stir in the vinegar. Rub into the pork and leave to sit for three to four hours.

1 Marinate the pork in the masala and vinegar mixture.

Heat the oil in a wide, lidded pan over a medium-low flame, and fry the onions until soft and golden. Meanwhile, soak the tamarind pulp in 120ml of hot water for 15 minutes, then gently rub any remaining pulp from the seeds and strain off the liquid, discarding the solids.

Stir the garlic and ginger into the onions and cook, stirring, for another five minutes, then add the tomatoes, chillies and curry leaves, if using, and cook until the tomatoes start to break down.

2 Stir the garlic and ginger into the onions, then the ginger and curry leaves.

Add the pork and marinade to the pan and turn the heat up to medium high. Stir well, add the jaggery, salt and mustard seeds, followed by the tamarind liquid. Bring to a simmer, cover tightly, turn the heat right down and cook gently for an hour.

Partially remove the lid and cook for another 30 minutes, until the meat is very tender and the sauce has thickened.

3 Simmer to a rich, thick sauce.

Vindaloo, vindaloo: why does this Goan curry have such an iconic place in British culture, and where did the classic curry house version come from if not Goa? Is it best with pork, prawns or indeed tofu or pheasant, and what do you serve with it?

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  • Indian food and drink
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Rachael Ray's Vindaloo for Chicken or Lamb for Main Dishes as seen on Cooking Channel's Rachael Ray's Week in a Day

Vindaloo for Chicken or Lamb

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 1 hr 10 min
  • Yield: 4 to 6 servings

Ingredients

Deselect All

Hot Curry Spice Blend:

1 rounded tablespoon ground turmeric

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons hot paprika

1 teaspoon dry mustard

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1 whole chicken, cut up into thighs, legs, wings and 2 pieces of breast, skin removed except for the wings

2 to 3 large cloves garlic, finely chopped

Juice of 2 limes

Salt and freshly ground pepper

2 tablespoons vegetable or peanut oil

4 large cloves garlic, finely chopped

2 fresh bay leaves

1 Fresno or other moderate-heat red chile pepper, seeded and finely chopped

One 2-inch piece fresh ginger, peeled and grated or minced

1 onion, chopped

1 can petite diced tomatoes

1 1/2 cups jasmine rice

Naan bread and melted butter, for brushing

Chopped toasted peanuts or almonds

Chopped fresh mint

Chopped fresh cilantro

Lime wedges

  • For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
  • For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
  • Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
  • For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
  • For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
  • Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

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www.sbs.com.au/food

Pork vindaloo (goan banquet)

Pork vindaloo

preparation

Ingredients

  • 15 dried long red chillies (see massaman beef curry recipe note)
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 tsp fenugreek seeds
  • 5 cardamom pods, crushed
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 80 ml (⅓ cup) white vinegar
  • 60 ml (¼ cup) vegetable oil
  • 1 kg pork shoulder, cut into 3 cm pieces
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tbsp finely grated ginger
  • 500 ml (2 cups) chicken stock
  • mint chutney (see Note), to serve

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Platings + Pairings

Easy Potato Vindaloo Curry (Aloo Vindaloo Recipe)

food safari vindaloo

Potato Vindaloo Curry (Aloo Vindaloo) is a spicy Indian vegetarian dish that makes a quick and healthy lunch or dinner.

Potato vindaloo in brown bowl with greek yogurt and rice.

This dish is inspired from my childhood – Trips to the Indian food buffet with my vegetarian dad. I loved all the spices, the bright, bold colors, and the aromas that wafted throughout the restaurant.

Curries and cinnamon and turmeric and cardamom and my favorite spice of all, cumin. Anything with an abundance of cumin is going to find its way straight to my heart.

Most vindaloo recipes that you’ll find are for chicken vindaloo – a tomato based dish with a complex blend of spices which, very often, packs quite a bit of heat. I wanted to take that same dish, but turn it into a completely vegetarian meal – worth of my non- meat eating dad.

There is definitely an abundance of spices going on in this dish. Luckily, I already had all of them on hand. But, if you’ve got a more modest spice cabinet, I highly suggest checking out the bulk section of your grocery store. It’s a good way to get just a little bit of a lot of different spices, for cheap. Cumin, coriander, turmeric , paprika and cinnamon all lend their bold color to the finished product.

Side view of bowl of potato vindaloo in brown bowl with rice and greek yogurt.

Why You’ll Love It

This dish is right in your face with those vibrant colors. The potatoes are almost dyed like little Easter eggs… Glowing in a bright orange hue. And, just like those potatoes absorb all those wonderful colors, they also absorb all of the intense flavors.

Spice from the serrano pepper, tartness from the vinegar and a hint smokiness from the cumin. A sprinkle of cilantro and fresh mint brighten everything up at the end, and a dollop of Greek yogurt (or sour cream if you prefer) helps to tame down that heat just a little bit if you get a bite of it with each potato.

A word of warning: Vindaloo is meant to pack a punch with its heat level. If you’d prefer a milder dish, be sure to seed that serrano pepper, and remove the ribs, or leave it out entirely. Or, swap it for a seeded jalapeno pepper.

Tip: This dish reheats beautifully, and it just gets better the longer it sits in the fridge (for up to three days). The flavors really get a chance to mesh all together and soak even further into those potatoes. I love making a big batch and taking it for lunches throughout the week.

Ingredients Needed

  • Dried Spices: Cumin seeds, coriander seeds , black peppercorns, paprika , turmeric (or try one of these turmeric substitutes ), cinnamon, mustard seeds.
  • Vegetable Oil  – Or, canola oil.
  • Shallots  
  • Serrano Pepper – You can also use jalapeno, or omit the pepper for less heat.
  • Tomato Paste
  • Garlic & Ginger
  • Russet Potatoes
  • Apple Cider Vinegar
  • Brown Sugar
  • Greek Yogurt – Or, sour cream. For serving.
  • Cilantro and Mint – For serving.

Overhead shot of potato vindaloo with rice and greek yogurt.

How to Make It

  • Toast the cumin, coriander and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, paprika, and cinnamon, set aside.
  • Heat the oil and add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown.
  • Add tomato paste, garlic, ginger and spice mixture and cook until fragrant.
  • Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer, covered, for 25-30 minutes, until the potatoes are tender.
  • Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.
  • Serve with greek yogurt, cilantro and mint if desired.

What to Serve with It

This meal is delicious over  basmati rice  or  quinoa  with  homemade naan  on the side. Or, you can serve it next to a few other Indian-inspired dishes when you feel like recreating your favorite Indian takeout menu:

  • Shirazi Salad
  • Indian Butter Chickpeas
  • Raita Sauce
  • Butternut Squash Curry
  • Instant Pot Dal with Split Peas
  • Golden Milk Latte
  • More  →  25+  Indian Side Dishes

How to Make Ahead & Store

  • To store,  keep the leftovers in an airtight container in the fridge for 3 to 4 days. 
  • To reheat,  warm the potatoes in a saucepan or in the microwave until hot. 

Wine Pairings for Vindaloo

  • Dry Riesling is a great match for this squash curry. It’s hint of sweetness will tame down the heat while its acidity stands up to the bold blend of spices.
  • Gewurztraminer is another lightly sweet wine that pairs nicely with this dish.

Overhead shot of potato vindaloo with rice and greek yogurt.

More Indian Food Recipes

  • Indian Butternut Squash Curry
  • Slow Cooker Butter Chicken
  • Instant Pot Butter Chicken
  • Homemade Naan

More Easy  Vegetarian Recipes

  • Vegetarian Sushi
  • Black Bean Curry
  • Air Fryer Eggplant Parmesan
  • Buffalo Cauliflower Bites
  • Zucchini Lasagna Rolls
  • Kung Pao Brussels Sprouts 
  • Mushroom Parmesan

Did you try this potato vindaloo recipe?

If you loved these vindaloo potatoes, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on  Instagram  using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram ,  TikTok ,  Pinterest  and  Facebook .

Overhead shot of aloo vindaloo in bowl with rice.

Potato Vindaloo

Ingredients.

  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds
  • 4 black peppercorns
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon mustard seeds
  • 3 Tablespoons vegetable oil (or canola oil)
  • 2 shallots (halved and thinly sliced)
  • 1 serrano pepper (thinly sliced (omit for less spicy) )
  • 1 Tablespoon tomato paste
  • 8 cloves garlic (minced)
  • 2 inch knob ginger (peeled and minced)
  • 4 medium russet potatoes (about 2 pounds, peeled & cut into 1” cubes)
  • 2 cups water
  • 1/3 cup apple cider vinegar
  • 2 teaspoons brown sugar
  • Salt and pepper (to taste)
  • Greek yogurt (for serving)
  • Cilantro and mint (for serving)

Instructions

  • In a small skillet over medium-high heat, toast the cumin, coriander and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, paprika, and cinnamon, set aside.
  • In a large, deep skillet or dutch oven heat the oil over medium-high heat. Add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown, about 5 minutes.
  • Add tomato paste, garlic, ginger and spice mixture and cook until fragrant, 2-3 minutes.
  • Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer, covered, for 25-30 minutes, until the potatoes can be pierced with a fork easily.

This post was originally published in 2017. It was updated in 2021 to add new photographs. The aloo vindaloo recipe remains the same. Enjoy!

20 thoughts on “Easy Potato Vindaloo Curry (Aloo Vindaloo Recipe)”

Ooh, that flavor combination sounds amazing. I agree those DNA kits are so interesting!

That looks amazing. I’m obsessed with Indian Food and Vindaloo is my go-to!

Thanks Brianne!

This looks delicious! I love Indian food but rarely make it at home. This recipe looks like a great place to start!

This looks delicious and I’m sure smells even better.

I love a good vindaloo, but usually go for lamb. Love the idea to use potatoes here!

Thanks Ashley – I’ve never tried vindaloo with lamb, but it sounds fantastic – I love lamb!

I’m so happy to hear that Mary!

I made as written. I thought cider vinegar flavor was really overwhelming, and ruined the dish. Also, liquid never cooked down enough, resulting in a “saucy” finish, rather than dry. To me, it was barely edible. My adult kids disagreed and thought it was good. Cloves are mentioned in directions, but not in list of ingredients.

This states 267 caloroes per serving but does not say how much a serving is.

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Thanks Umme!

The vegetarian option with potato is a great idea. (Potato often appears in vindaloo anyway, but it’s not traditional – the “aloo” comes from the Portuguese for garlic, not the Hindi for potato).

Like I say, the concept is great, so just go with what works for you!

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Pork Vindaloo

By Rachel Gurjar

Pork vindaloo with rice in a blue bowl next to a larger serving bowl of pork vindaloo and a glass of beer

Pork vindaloo is a beloved stew from the Indian state of Goa, influenced by a garlicky Portuguese dish called carne de vinha d’alhos. The Goan version features chunks of meat, cooked until tender, in a red chile and vinegar sauce. Vindaloo is spicy—that is a fact—but it’s important for there to be a balance: My pork vindaloo recipe has enough chiles to  make you break a sweat but not so many that you won’t taste anything else. I also call for using a combination of pork shoulder and fattier pork belly to offset the tangy bite.

Instead of using store-bought chili powder or masala to marinate the pork, you’ll make a spiced chile paste with fresh ginger and garlic. When shopping, look for  dried chiles that still have a bit of bend to them. Brittle, totally dried-out chiles won’t be as robust in flavor. For the  tamarind paste , look for  an Indian brand that doesn’t contain preservatives like citric acid that can give the paste a harsh flavor (jars may also be labeled tamarind concentrate). I cook my vindaloo on the stovetop, but you can certainly transfer the mixture to a slow cooker after bringing it to a boil and let it cook the rest of the way while you go about your day (cook time will be about 3 to 4 hours on high or 6 hours on low).

In India the dish is usually served over steamed  basmati rice . To tame the heat even further, you could add fluffy, buttery naan to the table or garnish with cooling cilantro. As for the best drink to serve alongside? Spice-quenching beer is the answer.

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What you’ll need

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Ingredients

4–6 servings

Preparation

Blend 15 dried Kashmiri chiles or 12 guajillo chiles , 8 garlic cloves, finely chopped , one 1" piece ginger, peeled , one 3" cinnamon stick, broken into pieces , ½ cup distilled white vinegar , 1 Tbsp. sugar , 1 Tbsp. tamarind paste (if using), 1 tsp. black peppercorns , 1 tsp. cumin seeds , ½ tsp. ground turmeric , ½ tsp. whole cloves , and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender (preferably high-speed), scraping down sides as needed, until marinade is the consistency of a fine paste.

Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces , and 8 oz. skin-on pork belly, cut into 1" pieces , in a medium bowl and pour marinade over; toss to coat. Let sit at room temperature at least 30 minutes.

Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, quartered, thinly sliced , stirring often, until translucent, about 5 minutes. Add pork shoulder and belly along with any marinade remaining in bowl; stir to combine. Pour in 2½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–2 hours. Taste and add more salt if needed.

Divide steamed rice among bowls and ladle stew over.

Do ahead: Pork shoulder and belly can be marinated 1 day ahead; cover and chill. Stew can be made 3 days ahead. Let cool; cover and chill.

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Reviews (5)

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Absolutely amazing! And easy. I used half Guajillo half New Mexico chilis and removed some seeds for less spice because my husband can't go too spicy. I didn't have white vinegar so I used unseasoned rice vinegar. The tamarind I never had before and was such a great flavor. I can't see that being optional. Makes a lot of sauce so you can up the pork to 3lbs total. My pork butt was pretty fatty already so ditched the belly. Definitely needs cilantro garnish. Can't wait to make it again.

SF Bay Area

The sauce is really good - I was licking the food processor bowl. I wish it was a little spicier, the guajillo peppers didn't seem to bring enough heat. Currently waiting for the meat to cook down. I skipped the pork belly because I got intimidated by the fat - the pork had plenty of marbling. I'd try making it again with some more heat.

The sauce looks insane! Would this be OK with just lamb to make it lighter?

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Exellent food - Planeta Kosmos

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“Exellent food” Review of Planeta Kosmos

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Very good restaurant, very good food and the staff was very good. However do not expect to have the best view of moscow. Yes the view is nice. But not as exeptionnal as the Ostankino TV tower. The restaurant is very comfortable and the prices are correct. I will definitly go there again.

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6 - 10 of 39 reviews

Nothing spectacular for the top floor restaurant of the Cosmos Hotel. Service was very slow. Only one type of glassed red wine, food quality low, can't pay by credit card. Windows so dirty you can't see the skyline. Sadly we were seated in a smoking area after asking for non-smoking, after two tables of smokers arrived we nearly choked - my husband had a heated discussion with one of the young female smokers. The maitre de then moved the smokers and left us with the smelly room so we left soon after. Much better restaurants down stairs - try the excellent sushi restaurant!

It sould be panoramic restaurant... Unfortunately windows are so dirty that you will not enjoy the wiev. Very decent food and problem with any other payment than CASH ;-(

I had visited the web site for this restaurant and sadly I was a bit let down when we visited in person. the food was good the view was not so bad. i'm a bit puzzled why they only accept cash payments for a rather high priced menu. this meant that we had to go all the way downstairs to get cash. we visited in the evening before the dance show and we were the only ones there.

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