- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 80 ml
- 8 cloves
- 30 g
- 2 tsp
- 2 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 2 tbsp
- 3 tbsp
- 1 ½ tsp
- 1 tsp
- 15 g
Process
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Soak the dried red chillies in 80 ml white vinegar with 60 ml hot water for 15 minutes. Drain, reserving the soaking liquid.
In a blender, combine the soaked chillies, garlic, ginger, ground cumin, ground coriander, ground turmeric, ground cinnamon and ground cloves. Blend to a smooth paste, adding a splash of the reserved chilli liquid if needed.
Put the chicken thigh pieces in a bowl, add the spice paste and 1 tsp salt, and mix well. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours.
Heat 3 tbsp coconut oil in a heavy pan over medium heat. Add the black mustard seeds and cook for 30 seconds until they pop.
Add the finely chopped onions and cook over medium heat for 8–10 minutes until deep golden brown, stirring often.
Stir in the tomato paste and cook for 1 minute until it darkens slightly.
Add the marinated chicken with all its paste. Cook over medium-high heat for 5 minutes, turning the pieces to seal them.
Pour in 200 ml water and the remaining reserved chilli liquid. Bring to a simmer, then reduce heat to low, cover and cook for 25 minutes, stirring occasionally.
Uncover, add the sugar (if using) and simmer for 5–8 minutes until the sauce thickens and coats the chicken. Taste and adjust salt.
Garnish with chopped fresh coriander and serve hot with steamed rice or naan.
Kitchen notes
Kitchen notes
- The most common mistake is not soaking the dried chillies long enough; they must be soft or the paste will be gritty and harsh. Soak for at least 15 minutes in hot vinegar water.
- Do not brown the onions too quickly; deep golden colour takes 8-10 minutes over medium heat and builds the base sweetness that balances the vinegar.
- The vindaloo is done when the oil separates from the sauce and the chicken is tender enough to cut with a spoon. If the sauce is still watery, simmer uncovered for a few more minutes.
- Vinegar is essential for the tangy character; do not replace it with lemon juice, which gives a different, flatter acidity.
Substitutions
- chicken thighs→boneless chicken breast (reduce cooking time by 5 minutes to avoid dryness)
- white vinegar→apple cider vinegar or palm vinegar
- coconut oil→vegetable oil or ghee
- dried red chillies→2 tsp Kashmiri chilli powder plus 1 tsp smoked paprika
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The flavour deepens overnight. To reheat, transfer to a pan with a splash of water, cover and warm over low heat for 8-10 minutes, stirring occasionally, until piping hot. Alternatively, microwave covered in 1-minute bursts. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my chicken vindaloo too sour?
The vinegar is meant to be sharp, but if it overwhelms, you likely added too much or did not balance it with sugar and salt. Stir in 1 tsp sugar and a pinch more salt, then simmer for 5 minutes. Next time, start with 60 ml vinegar and add more only after tasting the finished sauce.
Can I make chicken vindaloo ahead of time?
Yes, it tastes even better made a day ahead. Cool it quickly, refrigerate in an airtight container, and reheat gently on the stovetop with a splash of water. The spices mellow and the sauce thickens overnight.
How do I make chicken vindaloo less spicy?
Use fewer dried chillies or swap half of them for mild Kashmiri chillies, which give colour without extreme heat. Remove the seeds and white membranes before soaking. You can also stir in 2 tbsp coconut milk or yogurt at the end to tame the burn.
Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. Cut it into large chunks, reduce the covered simmering time to 15 minutes, and check for doneness. The sauce will still be rich, but thighs remain juicier for this dish.
Why did my vindaloo turn out bitter?
Bitter notes usually come from burnt garlic, ginger or spices. Blend the paste rather than frying it dry, and keep the heat medium when cooking the onions and tomato paste. If bitterness is mild, a teaspoon of sugar can mask it; if severe, start over.
What do I serve with chicken vindaloo?
Steamed basmati rice, naan, or roti are traditional. A cool cucumber raita or a simple salad with sliced onions and lemon helps balance the heat. Avoid heavily spiced sides that compete with the vindaloo.
Can I freeze chicken vindaloo?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over low heat with a little water. The sauce may separate slightly; stir well to bring it back together.
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