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September 16, 2025
Slow-Simmered Chicken Vindaloo
Chicken vindaloo recipe brings authentic Goan flavors to your kitchen with this perfectly spiced curry dish. This slow-simmered version combines tender chicken pieces with aromatic spices, tangy vinegar, and fiery chilies for an unforgettable dining experience. The rich, complex sauce develops incredible depth through gentle cooking, allowing each spice to meld beautifully. This traditional Indian curry offers the perfect balance of heat and flavor, making it ideal for spice lovers. Serve alongside steamed basmati rice or warm naan bread to complete this satisfying meal that captures the essence of coastal Indian cuisine.
This is my take on chicken vindaloo, a traditional Indian curry dish. I’ve tried a number of other vindaloo recipes, but they’re never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).
Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients
¼ cup white wine vinegar
1 tablespoon minced fresh ginger root
2 teaspoons garam masala
2 teaspoons mustard powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon white sugar
¼ teaspoon ground cinnamon
1 ½ medium red onions, chopped
4 cloves garlic, peeled and crushed
¼ cup butter
2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
3 medium tomatoes, chopped
5 fresh bird’s eye chiles, minced
½ cup tomato sauce
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
¼ cup chicken broth, or more as needed
Directions
Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
Process red onions and garlic in a food processor until minced.
Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn’t burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
Let cool a bit before serving.
Cook’s Note:
If bird’s eye peppers aren’t available, you can substitute red Thai peppers, or 2 habanero peppers.
Nutrition Facts (per serving)
| 270 | Calories |
| 12g | Fat |
| 9g | Carbs |
| 31g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 6g | 29% |
| Cholesterol 99mg | 33% |
| Sodium 282mg | 12% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 9% |
| Total Sugars 5g | |
| Protein 31g | 63% |
| Vitamin C 13mg | 15% |
| Calcium 50mg | 4% |
| Iron 2mg | 12% |
| Potassium 496mg | 11% |
* 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.
