Chicken Vindaloo Recipe – Authentic Indian Curry with Yogurt & Spices

Last Updated on 2 months by Neha Deshmukh

Chicken Vindaloo Recipe – Authentic Indian Curry With Yogurt & Spices

Hey everyone! If you’re anything like me, you absolutely love a good curry. And when it comes to curries with a kick, Chicken Vindaloo is right up there with the best of them. I first made this years ago, trying to recreate a dish I’d fallen in love with on a trip to Goa, and honestly, it’s become a family favorite. It’s a little bit spicy, a little bit tangy, and totally addictive. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Vindaloo isn’t just about the heat – it’s a beautiful balance of flavors. The yogurt tenderizes the chicken, while the spices create a complex, aromatic sauce. Plus, the vinegar adds a lovely tang that really sets it apart. It’s surprisingly easy to make, even for a weeknight, and it’s guaranteed to impress.

Ingredients

Here’s what you’ll need to make this delicious Chicken Vindaloo:

• 750 gm chicken, cut into pieces
• 2 tbsp oil
• 2 tbsp vinegar (more on this later!)
• 250 gm yogurt, full fat is best
• 3-4 garlic cloves, minced
• 1 tsp chilli powder (see ingredient notes!)
• 1 tbsp coriander powder
• 0.5 tsp cumin powder
• 0.25 tsp turmeric powder
• Salt to taste
• 4 green chillies, slit lengthwise (adjust to your spice preference)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good Vindaloo.

• Vinegar: Traditionally, Goan Vindaloo uses coconut vinegar, but it can be hard to find. White vinegar or even apple cider vinegar work beautifully as substitutes.
• Chilli Powder: This isn’t your everyday chilli powder! For an authentic Vindaloo, look for a blend specifically designed for it. It usually includes Kashmiri chilli powder for color and heat.
• Spice Levels: Vindaloo is known for being spicy, but it doesn’t have to be scorching. Regional variations in Goa use different chilli types, so feel free to adjust the amount of chilli powder and green chillies to your liking.
• Yogurt: Full-fat yogurt gives the best creamy texture. If you’re using Greek yogurt, you might want to thin it out with a tablespoon or two of water.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a saucepan over medium heat. Add the chicken pieces and sauté for 3-4 minutes, until lightly browned. You don’t need to cook it through at this stage, just get some color on it.
2. Stir in the vinegar and cook for 2 minutes. This helps infuse the chicken with that signature Vindaloo tang.
3. Add the crushed garlic and sauté until golden and fragrant – about a minute. Don’t let it burn!
4. Reduce the heat to low, cover the saucepan, and let the chicken cook in its juices for 10-12 minutes, or until it’s almost cooked through.
5. While the chicken is simmering, in a bowl, whisk together the yogurt, chilli powder, coriander powder, cumin powder, turmeric, and salt until smooth. This is your flavour bomb!
6. Remove the saucepan from the heat. Stir in the yogurt-spice mixture, making sure the chicken is completely coated.
7. Return the saucepan to medium heat. Cook, stirring constantly, until the oil starts to separate and rises to the surface. This is a sign that the spices are blooming and the sauce is coming together.
8. Add ½ cup water, adjust the salt and spices to your taste, and add the slit green chillies. Simmer, covered, for another 3 minutes.
9. Serve hot with naan or steamed rice. Seriously, don’t wait – dig in!

Expert Tips

• Marinating: For even more flavour, marinate the chicken in the yogurt-spice mixture for at least 30 minutes (or even overnight!) before cooking.
• Browning: Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to get a good sear.
• Spice Control: Taste as you go! It’s much easier to add more spice than to take it away.

Variations

• Pork Vindaloo: My friend Sarah swears by using pork belly instead of chicken. It adds a richness that’s incredible.
• Lamb Vindaloo: Lamb also works beautifully, especially if you slow-cook it for a really tender result.
• Potato Vindaloo: For a vegetarian option, substitute the chicken with potatoes.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the chicken with firm tofu or chickpeas.
• Use a plant-based yogurt alternative.
• Ensure your chilli powder doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spice blends haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chilli powder to ½ tsp and remove the green chillies.
• Medium: Use 1 tsp chilli powder and 2 green chillies.
• Hot: Use 1.5 tsp chilli powder and 4-6 green chillies (or more, if you dare!).

Festival Adaptations (Goa-specific celebrations)

In Goa, Vindaloo is often made during festive occasions like Christmas and weddings. It’s a dish meant to be shared with family and friends, and the spice level is often cranked up to celebrate!

Serving Suggestions

Chicken Vindaloo is fantastic with:

• Naan bread (for soaking up all that delicious sauce!)
• Steamed basmati rice
• Raita (a cooling yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What is the origin of Chicken Vindaloo?

Vindaloo actually has Portuguese origins! It’s derived from the Portuguese dish carne de vinha d’alhos (meat marinated in wine and garlic). When the Portuguese colonized Goa, the locals adapted the recipe using vinegar, chillies, and local spices.

Can I make Chicken Vindaloo ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Then, just add the chicken and finish cooking when you’re ready to serve.

What is the best type of vinegar to use in Vindaloo?

Coconut vinegar is traditional, but white vinegar or apple cider vinegar are great substitutes.

How can I adjust the heat level of this recipe?

Adjust the amount of chilli powder and green chillies to your liking. Remember, you can always add more, but you can’t take it away!

What side dishes complement Chicken Vindaloo perfectly?

Raita, naan bread, and steamed rice are all excellent choices. A simple salad can also help balance the richness of the curry.