Chicken Vindaloo is an extremely popular curry from the Goan region, in the western coast of India. It is a local adaptation of the Portuguese dish, carne de vinha d'alhos, which literally means, meat marinated in wine and garlic. Mild Indian red chillies, blended with aromatics and vinegar, give this dish its signature taste.
Traditional and Authentic Vindaloo Recipe
Traditionally vindaloo is prepared with pork. Natives from the Konkani region in Goa prepare a marinade by pureeing together pre-soaked dried red chillies, local Goan wine called Feni, tamarind paste, fresh garlic and ginger, and an assortment of toasted Indian whole spices, called Garam Masala.
They marinate the pork meat in this mix for a few hours. Then, they cook the pork in this marinade, till it forms a rich vindaloo curry.
Weeknight Variations of the Chicken Vindaloo Recipe
I adapted the traditional recipe to make Chicken Vindaloo, which my families simply adores. With a few tweaks to an authentic vindaloo recipe, I turned it into a weeknight-friendly recipe that can be made in under 30 minutes.
Should you brown the chicken or not? I get this question from many readers. Before finalizing this recipe, I actually tried a few batches where I browned the chicken pieces before adding in the sauce, but I didn't notice any major difference in taste. So, now I skip the browning process when making this dish with chicken.
How to Make Lamb Vindaloo with This Recipe
You can just as easily make Lamb Vindaloo with this recipe by increasing the cooking time and adding a step.
When I make Lamb Vindaloo using this recipe, I prepare the vindaloo sauce as per instructions. Then, I brown the lamb pieces for 3-4 minutes before adding the sauce, and then pressure cooking it. It adds a depth of flavor to the vindaloo curry.
Instant Pot Recipe for Chicken Vindaloo
This is my simplified take, an Instant Pot pressure cooker recipe, for this slow-cooked classic.
I use red wine vinegar as a substitute for the local Goan "Feni" wine and tamarind paste. Red wine vinegar has a nice sweet, tart and sharp flavor, which is a close match to the Goan wine, Feni. It also provides a subtle tart flavor, which I would otherwise get from tamarind paste.
I use whole dried asian red chillies, soak them in warm water to rehydrate them, and blend them with sautéed onions, ginger, garlic and vinegar. These chillies add warmth and flavor versus 'heat' to this dish. They have a subtle earthy and smoky flavor, which adds a unique taste to the curry.
Towards the end of the cooking process, I add a pinch of sugar, or a splash of coconut milk, which balances the flavors and elevates the flavors of this vindaloo curry.
Common Misconceptions about Vindaloo Recipe
There are two common misconceptions about the Vindaloo recipe.
The first is that it's a spicy curry. The recipe for a typical Vindaloo curry includes pureeing a handful of dried chilies, but these chilies are more for flavor and color rather than spice, a lot like paprika.
The end flavors are 'earthy and aromatic spicy', not 'hot spicy'. However, if you want to make it spicy, you can always increase the quantity of chilies, or, add a pinch or two of cayenne.
The second confusion is caused by many restaurants, by adding potato in this curry. The Hindi word for potato is "aloo", which coincidentally rhymes with the name of this curry, Vindaloo. There is no connection between potatoes and a vindaloo curry.
But, when you order this dish at your local Indian restaurant, chances are, it'll have potato cubes too 🙂
What Kind of Chilies to use for Vindaloo Recipe
I use whole Kashmiri Red Chilies for this recipe. These chilies have the perfect balance of heat, smokiness and flavor. They're mild to medium-hot in taste, which let's all the flavors shine in this curry sauce, without overpowering it.
If you cannot find these chilies, here are a few substitutes:
- A combination of dried whole Arbol and Ancho chilies, OR,
- 4-6 whole Guajillo chilies + ¼-1/2 teaspoon of cayenne pepper powder, OR,
- 2-2.5 tablespoons of Paprika + ¼-1/2 teaspoon of cayenne powder.
What to Serve with Chicken Vindaloo
Traditionally a vindaloo curry is served with toasted dinner rolls called Pav, pronounced as Pa-aw, in Hindi. A close and delicious substitute for that would be some toasted french baguette.
I love to serve Chicken Vindaloo with Cumin Rice as my kids love this combination. We also enjoy a side of cooling Cucumber Raita with it. Try it sometime!
If you're eating a low-Carb or a Keto diet, this Keto Version of Chicken Vindaloo will be a perfect dish for you.
I combine the delicious flavors of this recipe, add cauliflower and carrots, and make a stew-like meal out of it. I don't miss the rice or naan, and it tastes divine by itself!
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Chicken Vindaloo in Instant Pot
Equipment
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 1 cup onion sliced thin, 1 medium onion
- 6 dried whole red dried chillies or any mild Indian or Mexican chilies
- 2 tablespoons ginger garlic crushed 1 inch ginger + 6 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon coriander powder or coriander seeds
- 1 tablespoon garam masala
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon salt adjust after cooking
- 1 teaspoon coconut palm sugar or regular sugar
- 2 teaspoons olive oil or butter or ghee
- 2 tablespoons chopped cilantro for garnish
Instructions
Instant Pot Recipe
- Soak dry chillies in ½ cup hot water. Keep aside for 10-15 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft. Cancel Saute. Cool onions for 5 minutes.
- Transfer the onions in a blender, add soaked red chillies with their liquid, ginger-garlic paste, vinegar, all dry spices, salt and sugar. Purée into a smooth paste.
- Turn on Saute mode again. Add spice purée, ½ cup water, chicken thighs and mix well. Close the lid and set to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR). Garnish with chopped cilantro. Serve with steamed rice or toasted french bread. Enjoy!
Stovetop Recipe
- Follow Steps 1 & 2 from the instant pot recipe above.
- Add spice purée and chicken thighs to a saucepan and saute for 2-3 minutes. Add, ½ cup water and mix well. When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 10 minutes, till the spice mix has turned into a smooth curry. Stir once or twice in between to prevent the sauce from burning at the bottom of the pan. Garnish with chopped cilantro and serve.
NOTES
- Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half the chilies along with 1 tablespoon paprika powder.
Video
Notes
- Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half the chilies along with 1 tablespoon paprika powder.
Rob says
Hi Aneesha,
My local store only had kashmiri powder. Do you have any advice on how much to use? Would it be the same as the amounts you gave for the paprika substitute?
Aneesha says
Hi Rob, you can use 1 teaspoon Kashmiri red chili powder + 2 tablespoon paprika. If you like it mild, use 1/2 teaspoon kashmiri powder + 2.5 tablespoon of paprika.
Gloria says
Made this for dinner tonight and it was delicious! My 12 year old even requested to bring any leftovers to school for lunch tomorrow! Will definitely be making again! Thanks so much!
Aneesha says
Hi Gloria, that is the best compliment ever! Thanks so much for sharing your experience. I hope you try more recipes from the blog 🙂
Dee says
Quick question, we are going to try this recipe today and we have ground cumin instead of cumin seeds. Would that be ok as a substitute or should I run out and get cumin seeds. I dont use seeds for any recipes really so it would just sit in the cabinet. Thanks in advance.
Aneesha says
Hi Dee, you can add 1 tsp ground cumin instead of the 1/2 tsp cumin seeds. I'd love to hear how you like it! Hope you enjoy it!
Dee says
Hey Aneesha,
I have completed the recipe and letting the Vindaloo cool while making the rice. At first taste, its DELICIOUS!! I substituted some ingredients out for dietary reason but my girlfriend and I are very excited about tasting it. I do have one question. Mine Vindaloo is very liquidy (sp). When I order from my fav restaurant the Vindaloo sauce is more thick and creamy. Does it get thicker as it cools down or could I add in some Sour Cream to thicken it up?
Aneesha says
Hi Dee, I am super glad you liked it. To thicken the gravy, simply reduce the sauce on saute mode. It'll only takes a few minutes. Hope this helps! Thank you for rating the recipe. I would highly recommend trying the butter chicken or chicken tikka masala next 🙂
Paul Gagliano says
Yeah, the chilies are dry. Can I send you a picture of result?
aneeshasg says
Absolutely! Keeping my fingers crossed 🙂
Paul Gagliano says
Thanks. From what I've read, it has led me to believe it is a chemical reaction with the garlic, but I cannot confirm. I've used these chilies, or I've used just powder, or I've used fresh green chilies.
aneeshasg says
I agree, sometimes garlic and vinegar react and cause the green color, but I don't think that's the cause here. One way to test it would be to replace fresh garlic with garlic powder and see. Green chilies don't work in this recipe. If you want, make it with Arbol or ancho dry chilies.
Paul Gagliano says
Howdy, the only differences I made were make it a double batch, the chilis were just general "asian" chilies I purchased at the Indian store, and I used less garlic. This is my fourth attempt at various Vindaloo recipes, for stove top, pressure, and slow cookers. Every single time it turns green. And tastes nothing like a vindaloo. Vindaloo's are my go-to curries, and I just want to make my own. 🙂
aneeshasg says
Hi Paul, I am still trying to figure out why it turns green for you. It has never happened to me or other readers. The fact that you tried other recipes and they turned green as well, makes me wonder about the quality of your chilies. Maybe they're old. Did you try making them with any other chilies like Arbol or similar? I have listed a few other chili choices in the post, if you want to give it a shot. In the meantime, I'll keep searching on why your curry turns green.
Paul Gagliano says
MIne turned green. I can't seem to make a vindaloo without it turning green and tasting weird. What gives?
aneeshasg says
Hi Paul, that's so strange. I've never had, or heard, of that experience. But let's try to solve this mystery. What chilies did you use? Did you make any improvisations to the recipe?
Mandy says
HI again! Its possible it was my chilies. I think they were much smaller and hotter than pictured. They were chilies japonese. I think it made it less red and made other flavors burn a bit too much. I'll try it with kashmiri chilies. I will be making this again!
aneeshasg says
I see! Yes, that could be it. If you can't find Kashmiri chili, you can substitute with a mix of ancho chili and arbol chili, OR, some Guajillo chilies with some cayenne pepper powder. I"ll add this section to the post,I'm sure many people would want to know a close substitute- thanks!
Mandy says
I jut made this.. It ended up green. Is the coriander powder supposed to be 1 tbs? It felt like it was a bit strong. Other than that, it was very tastey.. I will just reduce the coriander next time.
aneeshasg says
Hi Mandy! I'm so glad you enjoyed the taste. Thanks for trying the recipe and sharing your feedback! As for the green color, heat/cooking turns ground coriander into a brownish color, it's definitely not supposed to turn green. May I ask which brand of coriander did you use? As for quantity, I add a tablespoon, but you can certainly customize to your taste and add 1.5-2 tsp.
Ivan Robichaud says
Should I use Kashmiri chilies for this ?
aneeshasg says
Yes, those will be great in this recipe.
Fernandes says
Vindaloo is a popular Indian curry dish from Goa and is always made with Pork. Chicken and beef or any other meat are just adaptations.
Aneesha says
That's right Fernandes. I use a slightly different spice blend and cooking style when I make this with Pork. Will post it soon!
VP says
I would brown chicken lil on saute my de b4 adding gravy & closing IP to cook
Aneesha says
Thanks VP! This was a weeknight version so took a short-cut. Result was still pretty good. I will do one more version with browning the meat and post it soon.
MET says
I wish you would do that because I just made this and I thought of browning it but the instructions didn't say and also, what do you do with the garlic/ginger mix? It's not a dry ingredient, so I wasn't sure. Also, what about the Red Wine Vinegar? Can you clean this recipe up, especially when us first-timers find it?
Aneesha says
Hi There! Thanks for leaving feedback- very helpful for me. I have updated the instructions to include the two missing components. Did you watch the video? Also, I have updated my opinion on browning chicken for this dish. When I browned chicken before adding, I didn't find any significant difference in overall taste ,so prefer this recipe as-is. If you were marinating the chicken in the spices, then browning would help enhance the taste. Thanks again for your feedback! Hope you enjoy more of my recipes!