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Chicken Vindaloo Recipe

This chicken vindaloo recipe makes a spicy curry in 30 minutes. You can adjust the heat to your liking by increasing/decreasing the measure of sriracha and chili powder.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken vindaloo, chicken vindaloo recipe, how to make chicken vindaloo
Servings: 4 servings
Calories: 501kcal
Author: Luna Regina

Ingredients

  • 1/2 tbsp olive oil
  • 2 tbsp garlic about 3 cloves, minced
  • 2 tsp ginger about 1 knob, finely chopped
  • 2 oz onions about half a medium, chopped
  • 1 tbsp Hunt’s tomato paste
  • 1 oz tomatoes about half a medium, chopped
  • 20 oz skinless boneless chicken thighs cut into chunks
  • 1 tbsp all-purpose flour
  • 1 tbsp apple cider vinegar
  • 2 tsp traditional Dijon mustard
  • 2 tsp Sriracha
  • 2 tsp brown sugar
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander powder
  • 1/4 tsp ground cardamom
  • 1/2 cup unsalted chicken broth
  • 2 tbsp coriander finely chopped
  • 1/2 tsp red pepper flakes
  • 4 cups cooked basmati rice from 1 1/2 cup uncooked rice

Instructions

  • Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat for about 30 seconds. Add 2 tbsp minced garlic and 2 tsp finely chopped ginger to cook for about 30 seconds. Add 2 oz chopped onions and stir to cook for 1 minute.
    step 1: Cook the aromatics.
  • Add 1 tbsp tomato paste and stir until it coats the aromatics nicely.
    step 2: Stir in tomato paste.
  • Tip 1 oz chopped tomatoes in and cook for about 1 minute.
    step 3: Add chopped tomatoes.
  • Add 20 oz chicken thighs to the skillet along with 1 tbsp flour and the seasonings: 1 tbsp apple cider vinegar, 2 tsp traditional Dijon mustard, 2 tsp Sriracha, 2 tsp brown sugar, 1/2 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, 1/2 tsp salt, 1/2 tsp ground turmeric, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp coriander powder, and 1/4 tsp ground cardamom. Stir and cook for 5 minutes.
    step 4: Add chicken and spices.
  • Add 1/2 cup chicken broth and simmer over low heat for 10 minutes, uncovered.
    step 5: Add slurry and simmer.
  • Turn off the heat. Top it with 2 tbsp finely chopped coriander and 1/2 tsp red pepper flakes for garnish, and serve with 4 cups cooked basmati rice.
    step 6: Serve with rice.

Nutrition

Serving: 1serving | Calories: 501kcal | Carbohydrates: 63g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 139mg | Sodium: 558mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg