Spicy, savory and super easy to make, this chicken vindaloo curry is another delicious and unique Indian curry you’ve got to try out.
The kick of heat and the tanginess is what makes this curry stand out from among the other classic Indian curries.
If you’re looking to try something a bit different and unique, you’ve got to give this recipe a try.
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Ingredients For the Recipe
You’ll need two sets of ingredients for the chicken vindaloo curry.
For the paste
- Dry red chillies: 10-12
- Cumin seeds: 2 tsp
- Black peppercorns: 1 tsp
- Cinnamon stick: 1 inch
- Ginger: 1 inch
- Garlic cloves: 7-8
- Cloves: 3-4
- Turmeric powder: ¼ tsp
- White wine vinegar/ Vinegar of your choice: ½ cup
For the curry
- Oil: 2 tbsp
- Onions (paste): 1 cup
- Ginger garlic paste: 1 tbsp
- Coriander leaves (finely chopped): ¼ cup
- Chicken: 250-300 grams
- Turmeric powder: ½ tsp
- Salt: ½ tsp
- Water: ½ - 1 cup
How to Make the Chicken Vindaloo
Once you have all the ingredients ready, here’s what you’ll need to do to make the chicken vindaloo curry.
In a blender put dry red chilies, cumin seeds, black peppercorns, cinnamon sticks, ginger, garlic, and cloves.
Next, add the turmeric powder and vinegar. Blend into a smooth paste.
Heat oil in a pan. Add the onion paste and ginger garlic paste and saute for 1-2 minutes.
Add the coriander leaves next and saute for a minute.
Next, add in the chicken with turmeric powder and salt. Saute and cook the chicken for 10-12 minutes.
Add the prepared paste and mix well.
Saute for another 5-6 minutes or until the chicken is completely cooked.
Add water and let the curry simmer for 2-3 minutes.
Serve hot with rice and salad of your choice.
Frequently Asked Questions
In addition to the chicken, you can also add in some veggies to make the curry more nutritious and healthy.
Potatoes, carrots, bell peppers and zucchini are good choices. Just remember to add them in at the right stage of the cooking process to ensure that they’re cooked to perfection. 
Your leftover curry can be stored for up to 3 days in the refrigerator.
Use a clean, airtight container to store it for best results.
Reheat it in the microwave on low with a little water to loosen it up. 
Tips & Tricks to Make the Chicken Vindaloo
Ready to make the chicken vindaloo curry? You might want to take note of these little tips and tricks too.
- Vinegar is a key ingredient in this recipe, mainly because it helps lend the classic tangy and sour flavor to the curry. If you don’t have it, you can use some lime juice or tamarind water instead.
- You can try this recipe with almost any cut of chicken, but I would recommend using bone-in chicken thighs for maximum flavor.
- Remember to cut the chicken into equal sized pieces, so that they’re all cooked perfectly at the same time.
- I used onion paste, because I like my curry to have a smoother texture. If you want the curry to have a bit of chunky texture, you can use chopped onions instead.
- If your curry has ended up being too spicy, a good way to tone down the heat is to add some chopped or pureed tomatoes into it and let it simmer for a few minutes.
Serving Ideas & Suggestions
This spicy and fiery curry tastes perfect when paired with some steaming hot rice or naans to mop up all the deliciousness.
If you want to go the extra mile, you can also whip up a quick salad (ideally a yogurt raita salad for the cooling effect) to go with it to make it a complete meal.
Enjoyed this spicy and tangy curry? Inspired to try some more flavor-packed curry recipes? Here are a few good ones to try your hands at.
📖 Recipe
Chicken Vindaloo Curry
Ingredients
Ingredients for the paste
- 10-12 Dry red chillies
- 2 tsps Cumin seeds
- 1 teaspoon Black peppercorns
- 1 inch Cinnamon stick
- 1 inch Ginger
- 7-8 Garlic cloves
- 3-4 Cloves
- ¼ teaspoon Turmeric powder
- ½ cup White wine vinegar, Vinegar of your choice
Ingredients for the curry
- 2 tbsps Oil
- 1 cup Onions, paste
- 1 tablespoon Ginger garlic paste
- ¼ cup Coriander leaves, finely chopped
- 250-300 grams Chicken
- ½ teaspoon Turmeric powder
- ½ teaspoon Salt
- 1 cup Water
Instructions
- In a blender put dry red chilies, cumin seeds, black peppercorns, cinnamon sticks, ginger, garlic, and cloves.
- Next, add the turmeric powder and vinegar. Blend into a smooth paste.
- Heat oil in a pan. Add the onion paste and ginger garlic paste and saute for 1-2 minutes.
- Add the coriander leaves next and saute for a minute.
- Next, add in the chicken with turmeric powder and salt. Saute and cook the chicken for 10-12 minutes.
- Add the prepared paste and mix well.
- Saute for another 5-6 minutes or until the chicken is completely cooked.
- Add water and let the curry simmer for 2-3 minutes.
- Serve hot with rice and salad of your choice.
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