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+ servings
Chicken Vindaloo

Authentic Chicken Vindaloo Recipe

This recipe happens to be my favourite “from scratch” Chicken Vindaloo Recipe that that I discovered in old recipe book. As with most of my recipes I've made changes over time and this is what I think is the best vindaloo I've tasted.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4
Calories 250 kcal


Vindaloo Paste Ingredients

  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 - 2 tsp Garam Masala
  • 1/4 tsp ground cinnamon you can add more cinnamon, but if can be over-powering, so be careful!
  • 2 tsp mustard powder (ground mustard seeds)
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 2 cm cube of peeled ginger
  • 3 tbsp white wine vinegar
  • 1 tsp sugar

Vindaloo Base Ingredients

  • 150 ml vegetable oil
  • 4-8 garlic cloves crushed, finely chopped or blended
  • 3 medium red onions sliced finely or preferably blended
  • Water as necessary

Other Vindaloo Ingredients

  • 4+ whole red chillies chopped finely. This is what gives the heat, so you can use less if you like and also de-seed before chopping if you want to make a milder vindaloo (but why?)
  • 4 skinless chicken breasts cut into bite size pieces
  • 500 g good quality chopped tomatoes or chopped tinned tomatoes
  • 1-2 tbsp of tomato purée to taste
  • 1-4 tsp Hot Chilli Powder to taste This is optional and if you do want to make it hotter, I'd suggest adding a bit at a time
  • Salt and pepper to taste
  • 1 bunch fresh coriander loosely chopped


How to Make Vindaloo Paste

  • Grate or slice the ginger finely
  • Add grated ginger along with cumin, cinnamon, mustard, coriander, turmeric, garam masala and cayenne pepper into a bowl and add the vinegar and sugar
  • Mix thoroughly and set aside.

Cooking the Chicken Vindaloo

  • Heat the oil in a wok or large frying pan.
  • Add the garlic and the onion and cook over a medium heat until they have softened for approx 5-7 mins, but take care not to let them burn or brown too much.
  • Once the onion and garlic have softened, add the chicken pieces and cook for approx 2-3 minutes until the chicken starts to colour.
  • Now add the chillies, tomatoes, tomato purée, and begin to stir in the pre-prepared Vindaloo paste.
  • Add water as necessary and bring to the boil. You want some liquid, but not too much.
  • Add salt and pepper to taste
  • Once boiling, lower the heat and simmer whilst stirring occasionally for approx 30mins to 1 hour
  • Whilst it simmers, don’t let the chicken vindaloo dry out, so add more water as necessary
  • If you do want to make it hotter than the recipe, then the simmering time is the right time to gradually add the chilli powder to taste.
  • Garnish with the chopped coriander and serve


Calories: 250kcal
Keyword Chicken, Vindaloo, Spciy, Hot, Curry
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