This Chicken Vindaloo is a bold-flavored Indian dish. Served with rice, it’s a comfort food dish that never disappoints! So incredibly easy to make and so delicious!
Hey there folks! Before I get to today’s recipe, I’ve got some important news.
I’m changing things up here at the BHK. I’m now going to be posting on Tuesdays and Thursdays instead of my usual Mondays and Thursdays. I’ve been working on incorporating some reels on Instagram, so I’ll be working on those over the weekends. So to give myself some more time to dedicate to my posts here on the blog and so I won’t feel rushed and still post great recipes and content for you guys, I decided Tuesdays and Thursdays would be the way to go. Hope that works!
Unfortunately. most of you probably did not get your email notifying you of this post on Tuesday morning because there was an issue with the mailing system in place here at the BHK. Hoping you get the rescheduled email tomorrow and that things are now corrected.
Today, I’m serving up a special bold-flavored Indian dish that my family really enjoys…Chicken Vindaloo.
What is Chicken Vindaloo?
If you’ve never heard of Chicken Vindaloo, it’s an Indian curry dish which is originally from Goa, an area on the Western coast of India. While pork is the traditional meat used for Vindaloo, chicken, lamb or shrimp can also be used.
If you’re a spicy food lover, then Vindaloo is for you. I’ve tried several Vindaloo recipes over the years and I’ve found my favorite with the gals, Bridget and Julia from America’s Test Kitchen. It’s a milder recipe, but you can certainly increase the spice level with some added Kashmiri chili powder or cayenne. It’s totally up to you how spicy you prefer this dish.
Chicken Vindaloo Ingredients
- boneless, skinless chicken thighs
- salt and pepper
- vegetable oil
- yellow onions
- ground cumin
- ground cardamom
- cayenne powder or Kashmiri chili powder
- ground cloves
- all-purpose flour
- low-sodium chicken broth
- diced tomatoes
- red wine vinegar
- mustard seeds
- bay leaves
- granulated sugar
Bridget and Julia recommend using chicken thighs so the chicken stays moist and juicy, so that’s what I went with and it worked out perfectly.
You’ll start this dish on your stovetop and finish it off in the oven. I serve it with some white rice, but I’ve also served it with some of my homemade naan bread to soak up that tasty sauce. You can even serve it with both.
I hope you guys give this Indian dish a try. You won’t be disappointed!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chicken Vindaloo
I love to serve this dish with some cooked white rice on the side or with some of my homemade Naan Bread to soak up that flavorful sauce.
As I mentioned above, feel free to add as much Kashmiri chili powder or cayenne powder for heat as you prefer.
More Delicious Indian Recipes to Enjoy
- 3 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- salt and pepper
- 3 Tbsp. vegetable oil
- 3 yellow onions, finely chopped
- 8 cloves garlic, minced
- 1 Tbsp. paprika
- 3/4 tsp. ground cumin
- 1/2 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 3 Tbsp. all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 14.5-oz. can diced tomatoes
- 2 Tbsp. red wine vinegar
- 1 Tbsp. mustard seeds
- 2 bay leaves
- 1 tsp. granulated sugar
- 1/4 cup fresh cilantro, minced
- Preheat oven to 325 degrees. Pat chicken dry with paper towels and then season with salt and pepper. In a large Dutch oven, heat one tablespoon of vegetable oil over medium-high heat until hot. Add half of the chicken and cook until browned, about 8 minutes. Transfer to a bowl and repeat with another tablespoon oil and remainder of chicken.
- Add remaining one tablespoon oil to the empty pot and heat over medium heat. Add the onions and 1/4 teaspoon salt and cook until softened, about 5-7 minutes. Stir in the garlic, paprika, cumin, cardamom, cayenne and cloves and cook about 30 seconds. Stir in the flour and cook for one minute.
- Slowly whisk in the broth, making sure to scrape up any brown bits from the bottom of the pot and to smooth out any lumps. Stir in the tomatoes, undrained, vinegar, mustard seeds, bay leaves, sugar and browned chicken with any accumulated juices. Bring to a simmer. Cover the pot and place in the oven and cook until the chicken is tender, about one hour.
- Remove the pot from the oven and remove the bay leaves. Stir in the cilantro and season with salt and pepper to taste and serve.
Recipe adapted from Cooking at Home with Bridget and Julia