Chicken Vindaloo

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Oct. 31, 2013

This delicious curry is a popular dish in Goa, India and is made using red chillies and vinegar. Inspired by a dish from Portugal, this curry has an amazing flavor profile.


Oil 1 Tablespoon
Red onions 2 Medium , ground to paste
Whole chicken 6 Pound
Lemon 1 Medium , juiced
Salt To Taste
For the vindaloo paste
Dried red chillies 20 Medium , deseeded (Kashmiri Chillies)
Turmeric powder 1/2 Teaspoon
Cinnamon stick 1 Small
Cloves 6 Medium
Black peppercorns 10 Medium
Cumin seeds 1 Teaspoon
Black mustard seeds 1/4 Teaspoon
Garlic 6 Clove (30 gm)
Ginger 1 Inch , peeled
Red wine vinegar 1/4 Cup (4 tbs) (ideal Goan Vinegar If available)
Water 1/4 Cup (4 tbs) (as required) (Optional)



1. In a blender put red chilies and blend till smooth. Add turmeric, cinnamon, cloves, peppercorns, cumin and mustard seeds and continue to blend till smooth.

2. Add in the garlic, ginger and vinegar. Blend again to form a smooth paste (if it is too thick then add water and blend).

3. In a bowl put the chicken, lime juice and salt. Add the spice paste and mix well till all the chicken is well coated. Cover and marinate in the fridge overnight or 24 hours.


4. In a pan heat oil. Put the onion paste and sauté for a few minutes or till the oil begins to separate. Add the marinated chicken and stir well. Cover and let it cook for 30 minutes. Stir occasionally and check for water.

5. If too dry then add water, taste and add salt if required. Continue to cook for another 15 minutes or till the oil begins to separate to the top. Turn off the heat.


6. In a serving plate, serve the vindaloo hot with rice or bread of choice.


Vindaloo taste better the next day.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 316Calories from Fat 193

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 117 mg4.88%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet