🌶️ Chicken vindaloo
Chicken vindaloo is a fiery, tangy curry of chicken and potato simmered in a paste of dried red chillies, garlic, ginger and vinegar. The vinegar gives it a sharp, sour edge that balances the heat, and the potatoes soak up the deep red sauce. It is eaten with plain rice.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g chicken thighs, in pieces
- 8–10 dried red chillies, soaked
- 6 garlic cloves and 3 cm ginger
- 4 tbsp vinegar
- 1 tsp cumin, ½ tsp turmeric, 4 cloves, 1 cinnamon stick
- 2 potatoes, cubed
- 1 onion, chopped
- 2 tbsp oil, salt
Method
- Blend the chillies, garlic, ginger, vinegar and spices to a smooth paste.
- Coat the chicken with half the paste and salt and marinate for 1–2 hours.
- Fry the onion in oil until golden, add the rest of the paste and cook for 3 minutes.
- Add the chicken, potatoes and 300 ml water; cover and simmer for 35–40 minutes until tender.
- Adjust salt and vinegar and serve with rice.
How to make it lighter
- Use skinless chicken and 1 tbsp oil instead of 2.
- Swap some potato for cauliflower or green beans.
- Serve with a modest portion of plain rice.
History
Vindaloo comes from Goa and is usually traced to a Portuguese dish of meat marinated in vinegar and garlic, adapted by Goan cooks with local chillies and spices. Chicken vindaloo became widely known through Indian restaurants abroad, where the dish is famous for its heat.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →