Chicken Vindaloo is a flavor-packed curry made with a unique blend of mild Indian red chilies, aromatics, and vinegar to give it its signature taste. It is a warming, smokey and comforting meal made in the Instant Pot or on the Stove.
Serve this quick weeknight dinner with a side of cumin rice, cucumber raita, and homemade garlic naan.
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What is Chicken Vindaloo?
Chicken Vindaloo is a local adaptation of the Portuguese dish called carne de vinha d'alhos, which literally means, "meat marinated in wine and garlic."
Natives from the Konkani region in Goa prepared a marinade by pureeing together pre-soaked dried red chilies, local Goan wine called Feni, tamarind paste, fresh garlic and ginger, and an assortment of toasted whole spices.
I adapted the traditional recipe for vindaloo chicken to the Instant pot, so all the flavors infuse in the meat while it pressure cooks. With a few simple tweaks, I turned it into a weeknight-friendly dish, that's ready in 40 minutes!
Ingredients - Notes & Substitutions
The ingredient list for this chicken vindaloo recipe makes good use of your spice cabinet. Here's a look at what we need:
Chicken: My family and I like the richer and fattier chicken thighs. If you prefer to use chicken breasts, cut into approx 1-inch pieces and adjust the cooking time to 4 minutes.
Olive Oil: Use olive oil, ghee, or any clear oil.
Onion, Ginger & Garlic: One medium red or yellow onion provides just the right amount of aroma and savory flavor. Fresh ginger or already prepared ginger paste can be used. Use fresh garlic or a few teaspoons of garlic paste, if you already have some on hand.
Dried Whole Red Chilies: 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 lets all the flavors shine. Substitutions are mentioned below.
Red Wine Vinegar: I use red wine vinegar as a substitute for the local Goan "Feni" wine. Red wine vinegar has a nice sweet, tart, and sharp flavor, which is a close match to the wine.
Tamarind Concentrate: Tamarind adds just another level of sweet and tart flavor notes that really elevate this dish. Look for it in the global section of grocery stores.
Coriander Seeds: Use whole coriander seeds to blend right into the sauce. Alternatively, use ground coriander.
Cumin Seeds: For a smokey and savory flavor, whole cumin seeds offer the most pronounced flavor, but if cumin powder is all you have, that'll work.
Garam Masala: I always have a jar of homemade garam masala in my spice cabinet, but your favorite store-bought brand is the next best thing.
Paprika: Sweet or hot paprika both work depending on your desired level of spice. I discuss different combinations of chiles to use down below.
Salt & Coconut Palm Sugar: A little touch of salt and sweetness balances the acidity of the vinegar. Regular sugar can also be used.
Cilantro: Chop fine and sprinkle on top at the very end for a colorful, herby finish.
What Chilies to use for Vindaloo Recipe
If you cannot find Kashmiri red chiles, here are a few substitutes:
- A combination of dried whole Arbol and Ancho chilies, OR,
- 4-6 whole Guajillo chilies + ¼-½ teaspoon of cayenne pepper powder, OR,
- 2-2½ tablespoons of paprika + ¼-½ teaspoon of cayenne powder
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chicken Vindaloo
This is my simplified take on vindaloo chicken using either the Instant Pot or Stove.
Step 1: Make Spice Paste and Saute Chicken
Method 1: Instant Pot Chicken Vindaloo
Soak dry chilies in ½ cup of hot water for 10-15 minutes (Pic 1). Transfer to a blender with 2 tablespoons of the soaking liquid, ginger, garlic, vinegar, tamarind, dry spices, salt, and sugar (Pic 2). Purée into a smooth paste.
Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Then, add chopped onions and sauté for 3 minutes, until soft (Pic 3).
Add the chicken pieces along with spice paste and saute for 2 minutes (Pic 4).
Add the remaining ½ cup of soaking liquid (or water), and stir well. Use the liquid to scrape any brown bits stuck at the bottom of the pot (Pic 5).
Step 2: Pressure Cook
Close the lid and set the valve to sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure (Pic 6). After that, wait 5 minutes then release the pressure manually. Open the lid after the pin drops.
Check for taste and adjust salt if needed. If the curry looks liquidy, turn on saute and simmer for 2-3 minutes to your desired thickness (Pic 7). When ready, garnish with chopped cilantro (Pic 8).
Method 2: Stovetop Chicken Vindaloo
Follow Steps 1 to 3 from the Instant Pot recipe above.
When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 12-15 minutes, or until the chicken cooks through. Stir 2-3 times in between to prevent the sauce from burning.
When ready, garnish with chopped cilantro and serve.
Serving Suggestions
Serve this chicken vindaloo any night of the week. Here are some of my favorite sides:
Weeknight Dinner: Serve it with a side of cumin rice, cucumber raita, and garlic naan.
Goan Style: Traditionally, a vindaloo curry is served with toasted dinner rolls called Pav, pronounced as Pa-aw, in Hindi. A close and delicious substitute would be toasted french baguette.
Low-Carb or Keto: Pair it with cauliflower rice. Alternatively, add cauliflower florets and chopped carrots to make a stew-like meal.
How to Store
Leftover chicken vindaloo curry will keep for up to 4 days in an airtight container in the fridge.
To freeze, store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge.
Try a Variation: Lamb Vindaloo
You can just as easily make Lamb Vindaloo with this recipe by using lamb stew meat cut into bite-size pieces. Simply increase the pressure cooking time to 20 minutes.
When making lamb vindaloo, prepare the vindaloo sauce as per instructions. Then, brown the lamb pieces for 3-4 minutes before adding the sauce. It adds a depth of flavor to the vindaloo curry.
Recipe Tips & Notes
- Make ahead: The vindaloo paste can be made ahead and refrigerated for up to 1 month.
- Increase the spice level: Up the number of dried chilies and add a dash or two of cayenne.
- Reduce the spice: 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 of sweet paprika.
Frequently Asked Questions
Chicken Vindaloo is made with a red chile paste seasoned with ginger, garlic, red wine vinegar, tamarind, and spices.
Although commonly thought of as the spiciest curry, vindaloo is more of an aromatic and warming spicy, rather than a hot spicy. That being said, the spice level can be turned up or down depending on the combination of chilies you use.
Chicken vindaloo has an earthy and aromatic spice with tangy, bright, acidic notes thanks to the addition of vinegar.
I 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.
Vindaloo is a blend of chilies, ginger, garlic, vinegar, tamarind, and spices originally from Goa. Curry is a family of dishes flavored by a spiced sauce, originating from South Asia.
There are two common misconceptions about a traditional vindaloo recipe:
1. 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. The end flavors are 'earthy and aromatic spicy', not 'hot spicy'.
2. There is potato in it: The Hindi word for potato is u0022aloou0022, which coincidentally rhymes with the name of this curry, Vindaloo. There is no connection between potatoes and vindaloo curry. But, when you order this dish at your local Indian restaurant, chances are, it'll have potato cubes too.
More Delicious Chicken Curry Recipes
These are part of the Indian Chicken Recipes collection:
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📖 Recipe
Chicken Vindaloo
Equipment
Ingredients
- 6-8 dried whole red dried chillies or any mild Indian or Mexican chilies
- 1 inch ginger
- 5-6 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon tamarind concentrate
- 1 tablespoon coriander seeds or coriander powder
- 1 teaspoon cumin seeds
- 1 tablespoon garam masala
- 2 teaspoons paprika (regular)
- ¾ teaspoon salt adjust after cooking
- 1 teaspoon coconut palm sugar or regular sugar
- 2 tablespoons olive oil or butter or ghee
- 1 cup onion finely chopped
- 1½ pounds boneless skinless chicken thighs fat trimmed, cut in half
- 2 tablespoons chopped cilantro for garnish
Instructions
Instant Pot Recipe
- Soak dry chilies in ½ cup of hot water for 10-15 minutes. Transfer to a blender with 2 tablespoons of the soaking liquid, ginger, garlic, vinegar, tamarind, dry spices, salt, and sugar. Purée into a smooth paste.
- Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add chopped onions and sauté for 3 minutes, until soft.
- Add the chicken pieces along with spice paste and saute for 2 minutes. Add the remaining ½ cup of soaking liquid (or water), and stir well. Use the liquid to scrape any brown bits stuck at the bottom of the pot.
- Close the lid and set the valve to sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure. After the time is up, wait 5 minutes then release the pressure manually. Open the lid after the pin drops.
- Check for taste and adjust salt if needed. If the curry looks runny, turn on saute and simmer for 2-3 minutes to your desired thickness. When ready, garnish with chopped cilantro and enjoy with rice or naan.
Stovetop Recipe
- Follow Steps 1 to 3 from the instant pot recipe above.
- When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 12-15 minutes, or until the chicken cooks through. Stir 2-3 times in between to prevent the sauce from burning.
- When ready, garnish with chopped cilantro and serve.
Video
Notes
- Make ahead: The vindaloo paste can be made ahead and refrigerated for up to 1 month.
- Increase the spice level: Up the quantity of dried chilies and add a dash or two of cayenne.
- Reduce the spice: 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 sweet paprika.
Harini Vino says
Hi, this dish looks yummy and mouthwatering.
by
https://www.hariniskitchen.com/
Aneesha says
Hi Harini, I hope you try and enjoy it!
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!