This post may contain affiliate links. Please see my disclosure policy
This easy Chicken Vindaloo is a tangy, garlicky Indian curry with heat you control. Made with grocery store spices and ready in about an hour!
Chicken Vindaloo is the curry I make when I want big, bold flavor without a trip to an Indian restaurant. Tender chunks of chicken soak up a lime, garlic and spice marinade, then simmer in a tangy tomato sauce with onion, fresh ginger and a chopped chili. It’s spicy, a little sour, seriously garlicky, and so good spooned over a big pile of rice.
I grew up in a pretty meat-and-potatoes household, so cooking Indian food at home felt intimidating at first. We started out with packet mixes like Kitchens of India, and vindaloo was the one we kept coming back to. So I worked out a from-scratch version that uses everyday spices from my regular grocery store, no specialty market needed. Best of all, when you make it yourself, you decide how spicy it gets. If you love Indian dishes at home, my Easy Coconut Chicken Curry is another family favorite.
Erin’s Notes
- Big flavor from simple ingredients. Every spice is a ground spice you can grab at a regular grocery store.
- You control the heat. One chili gives it a nice kick, and it’s easy to make it milder or much hotter.
- Bright and tangy, not heavy. There’s no cream in this curry, just tomatoes, lime, garlic and spices.
- Easy enough for a weeknight. The chicken marinates while you chop, and the curry simmers in about 30 minutes.
- Great for leftovers. It keeps well in the fridge and freezes beautifully for an easy future dinner.
- Naturally gluten-free and dairy-free, as long as your chicken stock is gluten-free.
What Is Chicken Vindaloo
Vindaloo is a spicy curry from Goa, on the west coast of India. It traces back to a Portuguese dish of meat marinated in wine and garlic. Over time, cooks in Goa swapped the wine for vinegar and added chilies and warm spices, and vindaloo as we know it was born. It’s traditionally made with pork, but chicken vindaloo is one of the most popular versions you’ll find on Indian restaurant menus.
Vindaloo is known for three things: heat, tang and a whole lot of garlic. My version gets its tang from fresh lime juice, with turmeric, cumin, coriander, smoked paprika, dry mustard, cinnamon and cardamom bringing the warm spice flavor. It’s delicious over rice with a side of Naan Bread for scooping up the sauce.
Ingredient Notes
- Chicken: Use boneless, skinless chicken breasts or thighs cut into bite-size chunks. Thighs stay a little juicier, but both work great.
- Limes: Fresh lime juice gives this vindaloo its signature tang. You’ll need about 2 limes. You can also swap some of the lime juice for vinegar, which is how traditional vindaloo gets its sour flavor.
- Garlic and ginger: Fresh is best here. The garlic is split between the marinade and the curry, so you get garlic flavor in every bite.
- Spices: Turmeric, cumin, coriander, smoked paprika, dry mustard and cinnamon go into both the marinade and the sauce. Ground cardamom goes into the marinade only. Fresh spices make a big difference, so if yours have been in the cabinet a while, it might be time to replace them.
- Fresh chili: I use one Fresno chili, but a jalapeño works too. Seeding it keeps the heat in check. Leave some seeds in if you like it hotter.
- Crushed tomatoes: One 15-ounce can makes the base of the sauce.
- Chicken stock: Broth works too. Low-sodium lets you control the salt.
Chicken Vindaloo
Ingredients
Marinade
- 2 pounds skinless chicken breasts, cut into chunks
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 2 cloves garlic, minced
- 2 limes, juiced
Curry
- 2 Tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 inch piece ginger, grated or minced
- 1 fresno chili, or jalapeno, seeded and finely chopped
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon cinnamon
- 1 (15 oz) can crushed tomatoes
- 1 cup chicken stock
- Salt to taste
- Fresh Cilantro, chopped, for serving (optional)
- Cooked rice or Naan bread, for serving
Instructions
- Combine all of the marinade ingredients except the chicken and stir until it forms a paste. Add the chicken and toss to coat. Cover and refrigerate for 45 to 60 minutes.1 1/2 teaspoons turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1 teaspoon dry mustard, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cardamom, 2 cloves garlic, 2 limes, 2 pounds skinless chicken breasts
- Heat a large skillet or heavy-bottom pot over medium-high heat. Add the oil and swirl to coat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.2 Tablespoons vegetable oil, 1 large onion
- Stir in the garlic, ginger, chopped chili and all of the curry spices. Cook for 3 to 4 minutes, stirring frequently.4 cloves garlic, 2 inch piece ginger, 1 fresno chili, 1 1/2 teaspoons turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1 teaspoon dry mustard, 1/2 teaspoon cinnamon
- Stir in the crushed tomatoes and chicken stock and bring to a boil.1 (15 oz) can crushed tomatoes, 1 cup chicken stock
- Add the chicken to the pan and reduce the heat to a simmer. Partially cover with a lid and cook for about 20 minutes, until the chicken is tender and cooked through.
- Season with salt to taste. Serve over rice and garnish with fresh cilantro.Salt to taste, Cooked rice or Naan bread, Fresh Cilantro, chopped
Notes
- Heat level: One seeded chili gives a medium heat. For mild, skip the chili and add a pinch of cayenne to taste. For hotter, use two chilies or leave some seeds in.
- Chicken thighs can be used in place of chicken breasts.
- For more tang, replace some of the lime juice with white vinegar.
- Storage: Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chicken Vindaloo
- Marinate the chicken. Stir together all of the marinade ingredients except the chicken until it forms a paste. Toss the chicken in the paste to coat, cover, and refrigerate for 45 to 60 minutes.
- Soften the onion. Heat a large skillet or heavy-bottom pot over medium-high heat. Add the oil and swirl to coat the pan, then cook the onion for 4 to 5 minutes until soft and translucent.
- Toast the aromatics and spices. Stir in the garlic, ginger, chopped chili and all of the curry spices. Cook for 3 to 4 minutes, stirring often. The hot oil lightly toasts the spices and brings out even more flavor.
- Add the tomatoes and stock. Stir in the crushed tomatoes and chicken stock and bring the sauce to a boil.
- Simmer the chicken. Add the marinated chicken to the pan. Reduce the heat to a simmer, partially cover with a lid, and cook for about 20 minutes until the chicken is tender and cooked through.
- Season and serve. Taste and add salt as needed. Serve the vindaloo over rice and top with fresh cilantro.
Recipe Tips
- Don’t over-marinate. Stick to about an hour. Lime juice is acidic, and leaving the chicken in it too long can make the texture a little mushy.
- Watch the spices. Keep stirring while the spices toast. If they start to scorch, turn the heat down a bit. Burnt spices taste bitter.
- Adjust the sauce. For a thicker sauce, take the lid off for the last 5 to 10 minutes of simmering. If it gets too thick, stir in a splash of stock.
- Season at the end. Taste the finished curry before adding salt. A squeeze of extra lime brightens it right up, too.
- Control the heat. Vindaloo is famous for being fiery, but at home you’re in charge. One chili gives it heat without going over the top. For a mild version, skip the chili and add a pinch of cayenne to taste. If you like it hot, use two chilies or try a hotter pepper.
Recipe Variations
- Chicken thighs: Swap boneless, skinless thighs for chicken breasts. They stay extra tender during the simmer.
- Pork vindaloo: Make it the traditional way with boneless pork cut into chunks. Pork shoulder needs a longer simmer to get tender, so keep cooking until it’s fork-tender, adding a splash of stock if the sauce gets too thick.
- Vinegar for more tang: Replace some of the lime juice with white vinegar in the marinade for a sharper, more traditional vindaloo flavor.
- Add potatoes: Stir in peeled, cubed potatoes with the tomatoes and stock and simmer until they’re fork-tender. Add a little extra stock if needed. It stretches the curry and makes it even heartier.
What To Serve With Chicken Vindaloo
- Rice: Fluffy white or basmati rice soaks up all that sauce.
- Naan: Warm, homemade Naan Bread is perfect for scooping.
- Something cool: A spoonful of plain yogurt or a cucumber salad helps tame the heat.
- A starter: Serve a cup of Indian Lentil Soup for a full Indian dinner at home.
Storage, Freezing & Reheating
- Fridge: Store leftover vindaloo in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Let the curry cool completely, then freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm it on the stove over medium-low heat, stirring occasionally, or in the microwave. Add a splash of stock if the sauce has thickened.
Not traditionally. The name comes from the Portuguese dish it’s based on, not the Hindi word for potato (aloo), although some restaurants add potatoes anyway. If you like them, they make a great addition. See the Variations section above.
Yes. For the best flavor, marinate the chicken and cook the onion, aromatics and spices on the stovetop first. Then add everything to the slow cooker with the tomatoes and about half of the stock, since the slow cooker won’t reduce the sauce. Cook on LOW for 3 to 4 hours for chicken breasts or 4 to 6 hours for thighs, until the chicken is cooked through.
Yes. Use the Sauté setting to cook the onion, then the aromatics and spices. Add the stock and scrape up anything stuck to the bottom of the pot, then add the chicken and pour the crushed tomatoes over the top without stirring to help avoid a burn warning. Cook on high pressure for 8 minutes, let the pressure release naturally for 10 minutes, then release the rest and stir.
More Curry Dishes To Try
- Basil Coconut Chicken Curry
- Chicken Tikka Masala
- Quick Chicken Curry
- Easy Coconut Chicken Curry
- Butter Chicken
Loved that I could control the heat since making it myself. This turned out so delicious! I’m so glad I stepped out of my comfort zone and decided to give it a try.
I was looking for new chicken recipes and here it is! Thank you!
This is one of my favorite Indian dishes! I always make it with tofu, or Panera! So Yum
mmm…this looks incredibly delicious!! YUM!
My family would really enjoy this chicken vindaloo!! I can’ t wait to try it!
I love trying new chicken dishes! This one looks so good I want to dig in from my screen!