Chicken Vindaloo
Chicken breast fillets, ground coriander and ground turmeric come together in this chicken — 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)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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 · Pan · Saucepan · 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 — 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 — 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
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Vindaloo is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. 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 — how we source recipes.