Chicken Vindaloo

Why You’ll Love This Recipe

Chicken Vindaloo is a perfect dish for spice lovers who crave a balance of flavors. The hearty chicken quarters are infused with a blend of aromatic spices like cumin, coriander, and cardamom, creating a rich and robust base. The heat from the chilies, the tanginess from vinegar and tamarind paste, and the sweetness from a hint of sugar come together in a beautifully complex sauce. Whether you’re a fan of Indian cuisine or just love a good spicy dish, Chicken Vindaloo will deliver an unforgettable experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 4 cardamom pods
• 4 cloves
• 5 chili peppers
• 5 cloves garlic
• 1 inch ginger
• 1 cinnamon stick
• 8 dried chilies
• 1/2 cup water
• 2 tablespoons white vinegar
• 2 tablespoons tamarind paste
• 1/4 cup olive oil
• 1 large white onion, thinly sliced
• 4 chicken quarters, skin on and separated
• 200 mls tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon sugar
• 2 tablespoons coconut cream

Directions

1. Start by toasting the coriander seeds, cumin seeds, cardamom pods, cloves, cinnamon stick, and dried chilies in a dry skillet over medium heat. Stir frequently for about 2-3 minutes until the spices release their aroma. Allow them to cool and grind them into a fine powder using a spice grinder or mortar and pestle.
2. In a blender, combine the freshly ground spices, garlic, ginger, chili peppers, tamarind paste, and white vinegar. Add the 1/2 cup water to help blend the mixture into a smooth paste.
3. Heat olive oil in a large pan or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown, about 5-7 minutes.
4. Add the chicken quarters to the pan, skin side down, and cook for 5-7 minutes to brown the chicken.
5. Pour in the prepared spice paste, followed by the tomato sauce, salt, turmeric, and sugar. Stir to coat the chicken evenly with the sauce.
6. Lower the heat and cover the pan. Let it simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
7. Stir in the coconut cream and cook for an additional 5 minutes to blend all the flavors together.
8. Taste and adjust the seasoning as needed. Serve with rice or flatbread for a complete meal.

Servings and timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour

Variations

• Vegetarian Version: Replace the chicken with tofu or mixed vegetables like potatoes, carrots, and peas for a delicious vegetarian alternative.
• Spicy Level: If you prefer a milder dish, reduce the number of fresh chili peppers and dried chilies. Alternatively, increase the chili peppers for an extra kick.
• Coconut Milk: For a richer sauce, substitute coconut milk for coconut cream for a smoother, creamier texture.
• Additional Veggies: Add bell peppers or spinach to enhance the dish with more vegetables while maintaining the bold flavors.

Storage/Reheating

• Storage: Chicken Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over low heat until warmed through, adding a little water if the sauce has thickened too much. You can also reheat in the microwave in 1-minute intervals, stirring in between.

FAQs

1. What is the origin of Chicken Vindaloo?

Chicken Vindaloo originates from Goa, India, and was influenced by Portuguese colonialism, incorporating Portuguese ingredients like vinegar and wine into traditional Indian cooking.

2. Can I use chicken breast instead of chicken quarters?

Yes, you can use chicken breast, but keep in mind it may cook faster and can be a bit drier. Chicken quarters provide more flavor and tenderness.

3. Is Chicken Vindaloo very spicy?

It can be quite spicy due to the use of chili peppers and dried chilies. You can adjust the spiciness by reducing the amount of chili peppers or removing the seeds for a milder dish.

4. What can I serve with Chicken Vindaloo?

Traditionally, Chicken Vindaloo is served with steamed rice, naan, or roti. It also pairs well with raita (yogurt dip) to cool the heat.

5. Can I make Chicken Vindaloo ahead of time?

Yes, this dish actually benefits from being made ahead of time. The flavors develop and meld as it sits, making it even more delicious the next day.

6. Can I substitute the tamarind paste?

Yes, you can substitute tamarind paste with lemon juice or vinegar for a tangy flavor, though tamarind gives it a distinctive richness.

7. How can I make Chicken Vindaloo less sour?

If the dish turns out too sour for your liking, add a bit more sugar or a touch of honey to balance the acidity from the vinegar and tamarind.

8. Can I use curry powder instead of individual spices?

You can use curry powder as a shortcut, but for the most authentic flavor, it’s best to use freshly ground individual spices like cumin, coriander, and cardamom.

9. Can I make Chicken Vindaloo without coconut cream?

Yes, you can skip the coconut cream or substitute with heavy cream or yogurt if you prefer a non-dairy alternative.

10. Can I use chicken thighs instead of quarters?

Chicken thighs work very well in this dish as they have a lot of flavor and remain juicy when cooked. Thighs are a great substitute for chicken quarters.

Conclusion

Chicken Vindaloo is a dynamic, flavorful dish that brings a perfect combination of spice, tanginess, and creaminess to the table. Whether you’re a seasoned cook or new to Indian cuisine, this dish is sure to satisfy your cravings for something bold and satisfying. With its customizable spice level and versatile ingredients, it can easily become a favorite in your recipe rotation.

Print