With this hearty, hot and fiery Indian chicken vindaloo curry on the menu, you’re in for a great dinner. Let the chicken marinated in authentic vindaloo paste slowly simmer away in a lip-smacking spicy sauce until juicy and tender. Too easy!
Influenced by Portuguese cuisine and originated in the western Indian state of Goa, vindaloo has secured a guaranteed spot on every Indian restaurant menu around the world. In fact, the surprising delectable combo of spicy and tangy flavors in authentic vindaloo curry is totally irresistible.
Traditionally vindaloo is made with pork, and undoubtedly, it’s my favorite version of this hot and fiery curry. But today, we’ll talk about yet another version of this restaurant favorite- chicken vindaloo.
The simplest version of vindaloo curry is all about simmering the chicken (or any meat) in the vindaloo paste for a long time to create a lip-smacking curry with very thick sauce. But, I’m going to cook the chicken in plenty of sauce so you can dunk your parathas in them, and enjoy every bit of deliciousness.
The base of this chicken vindaloo is the delectable vindaloo spice paste. A simple mix of dried red chilies, spices and lemon juice. You can find everything you need to know about this “must-try” masala paste in my previous post right here.
Ok then, let’s move on to the actual process of making this delicious curry.
As I mentioned in the previous post about vindaloo paste, this curry is the perfect balance between spicy and tangy flavors. We’ve red chilies and red chili powder to make it spicy. The acidity factor comes from lemon juice, cider vinegar and tomatoes. It’s important that you need to achieve that perfect balance for the best chicken vindaloo curry.
Speaking of the right kind of chicken for this recipe, both boneless and with bone varieties tastes delicious in this curry. I decided to go with boneless chicken as they cook really quick.
The acidity from cider vinegar adds an authentic touch of flavor to this chicken vindaloo. If it’s not easily available, white wine vinegar is a great substitute.
To make the sauce really thick, just skip the extra addition of water. For the slow cooker version of this recipe, don’t forget to check out the “notes” section below.
Well, isn’t this such a simple recipe? And so delicious too? Right now, I’m dreaming about piping hot bowls of vindaloo curry to warm up the cold days ahead (here in Australia).
- Chicken Ghee Roast
- Malabar Chicken Curry
- Chicken Karahi / Kadai Chicken
- Indian Chicken Curry – Restaurant Style