Chicken Vindaloo
Chicken breast fillets, ground coriander and ground turmeric come together in this chicken β 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Make the spice paste by blending the garlic, ginger, deseeded chiles, vinegar, ground coriander, cumin, turmeric, and paprika into a smooth wet paste, adding a splash of water if needed.
- Cut the chicken into bite-sized pieces and toss them with about a third of the spice paste and a pinch of salt, then leave to marinate for at least 30 minutes in the refrigerator.
- Heat the oil in a heavy pan over medium heat and fry the thinly sliced onions slowly for 12 to 15 minutes until soft and deep golden brown.
- Add the remaining spice paste to the onions and fry for 3 to 4 minutes until the rawness cooks off and the oil begins to separate.
- Add the marinated chicken and stir to coat, searing for about 5 minutes until the pieces are lightly browned on all sides.
- Pour in about 1 cup of water, bring to a simmer, then cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of at least 74C with no pink remaining.
- Uncover and simmer for a few more minutes to thicken the sauce, adjust salt and add a splash more vinegar to taste, and serve hot with rice or naan.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan Β· Blender
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
Tips & common questions
How long does Chicken Vindaloo take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chicken Vindaloo is an original recipe developed in-house by Consomee. Photo: Vindaloo on buttered naan, with fried chicken- mushroom sausage and red onion - Massachusetts.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.