Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Vindaloo Recipe
Chicken vindaloo delivers spicy curry flavors in this dish that was originally a Portuguese preparation of spicy pork but adapts beautifully to chicken. This traditional Goan curry showcases how culinary influences from Portuguese colonization created unique fusion dishes in Indian cuisine. The spicy nature of vindaloo makes it perfect for heat lovers who appreciate bold, intense flavors. This adaptation demonstrates how traditional recipes can be modified to use different proteins while maintaining authentic taste profiles. The Portuguese origin adds historical interest to this fiery curry that's become a beloved part of Goan and Indian cuisine.
Chicken vindaloo is a spicy curry dish. It was originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
4
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Ingredients
1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
2 cups chopped onion
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste
Directions
Gather all ingredients.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.
Grant Webster / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Nutrition Facts (per serving)
| 417 | Calories |
| 12g | Fat |
| 50g | Carbs |
| 26g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 417 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 14% |
| Cholesterol 70mg | 23% |
| Sodium 785mg | 34% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 8g | 30% |
| Total Sugars 11g | |
| Protein 26g | 53% |
| Vitamin C 60mg | 67% |
| Calcium 140mg | 11% |
| Iron 8mg | 45% |
| Potassium 1377mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
