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Chicken Vindaloo is a dish that needs no introduction. A famous, often fiery, red curry from Goa, vindaloo has made a name for itself in the world of books. Like the beautiful land of Goa, it is calm and inviting on the surface but oozing with depths of flavor and spices. You can’t rush Vindaloo… it takes time, patience and a little effort but it is worth it’s weight in gold 
Soaking Time: 30 min
Prep Time: 10 min
Marinating Time: 2 hours
Cooking Time: 1.5 hours
Serves: 6
Ingredients:
Boneless Skinless Chicken Thighs – 2.5 lb (1.25kg) bite size pcs.
Onions – 4 cups
Clarified Butter (Ghee) – 2 tbsp
Deghi Mirch / Kashmiri Mirch – 2 tsp + 2 tsp
Potatoes – 2 medium, peeled & cubed
Water – 4 cups
White Vinegar – 2 tbsp
For the Marinade:
Dry Red Chillies – 12 or to taste
White Vinegar – 1/4 cup (4 tbsp)
Cloves – 7
Peppercorns – 15 or to taste
Cinnamon Sticks – 2″ piece
Ginger – approx. 2 tbsp, minced
Garlic – 12 large cloves
Cumin Seeds – 1 tbsp
Turmeric Powder – 2 tsp
Deghi Mirch / Kashmiri Mirch – 2 tsp
Water – 2-4 tbsp for grinding
Salt – 2 tsp
Method:
1. Soak the Dry Red Chillies in 1/4 cup of White Vinegar for 30 minutes.
2. Pour into the blender, along with Cloves, Peppercorns, Cinnamon Sticks, Ginger, Garlic, Deghi Mirch, Cumin Seeds and Turmeric Powder.
3. Grind into a smooth paste, use 2-4 tbsp of Water if needed to help with grinding.
4. Prep Chicken by cutting to bite-size pieces, washing and patting it dry with a paper-towel.
5. Mix the marinade into the Chicken, add Salt, cover allow it to marinade in the refrigerator for a minimum of 2 hours (overnight if possible).
6. In the same grinder, blend the onions into a fine paste and mix into the marinated Chicken.
7. In a large pan, heat the Clarified Butter (Ghee) on medium heat.
8. Once hot, add additional Peppercorns and Cloves.
9. Once they start sizzling, add in the Chicken, mix and allow the chicken to turn color (approx 10 min)
10. Add in Potatoes, Deghi Mirch, Water and White Vinegar.
11. Mix, lower heat to a medium-low, cover and cook for approx. an hour. Stir intermittently.
12. After and hour, check on the Potatoes, they should be cooked. Check on your Salt and spices and adjust if needed.
13. Turn off the stove and serve over white Rice or with some hot Naans.
Tip:
1. Vindaloo tastes great the next day!
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Orkut
August 7th, 2012 at 5:41 pm
Thank you ,thank you a million times for this!
[Reply]
August 7th, 2012 at 5:55 pm
Can you use something other than the deghi mirch? Maybe paprika or ancho pepper to add color.
[Reply]
Charlie Sommers Reply:
August 7th, 2012 at 8:33 pm
I would almost bet (I could be wrong) that you could substitute Mexican Achiote powder, this powder has a slight sour taste but since the recipe already contains vinegar it might work okay. Now, all you need is a Hispanic store close by.
[Reply]
Sandhya Reply:
August 11th, 2012 at 4:04 am
In my opinion, you can use the regular chili powder. Degi mirch and Kashmir mirch give more color to the dish.
[Reply]
paul housman Reply:
August 12th, 2012 at 12:15 pm
I agree but I hate to buy this stuff if I’m only going to use it in this recipe.My spice shelf is bursting at the seams now
[Reply]
August 7th, 2012 at 8:49 pm
I haven’t visited the site for a couple of weeks but I’m looking forward to viewing your next veggie recipe!
[Reply]
August 8th, 2012 at 5:41 am
Namastey,
My dear ladies,
You have not only provided the mean of feeding my stomach but gone on to feed my heart and soul as well.
I did not have the dried chillies on hand but I have a generous supply of Indian red chili powder; starting off with a tablespoonful, I “adjusted the heat” to my taste by carefully checking and adding small amounts until it was correct. Everything else was a matter of balancing out to taste.
Ghee lamps will be lit for the two of you as a thank you for sharing your knowledge and friendship.
A faithful fan, Rich
[Reply]
ARJ Reply:
August 10th, 2012 at 3:37 am
[Reply]
August 8th, 2012 at 11:42 am
Is it ok to marinate onion paste overnight rather then adding it after marination?
[Reply]
Pinal Reply:
August 8th, 2012 at 1:05 pm
My only guess is that marinating chicken with onions would release a lot of water and there fore they add it at the end. I could be wrong.
[Reply]
Cook Reply:
September 12th, 2012 at 10:27 am
Thank You!
[Reply]
August 8th, 2012 at 1:08 pm
This recipe looks delicious. I will make it for my hubby once Shravan month is over.
would cooking small pieces of chicken for an hour over cook it?
Both of you ladies look beautiful!!
[Reply]
August 10th, 2012 at 5:21 pm
I am vegetarian, this dish looks awesome, can we substitute chicken with paneer or soya chunks
[Reply]
hetal Reply:
August 10th, 2012 at 7:01 pm
Yes, paneer or soya chunks would work…however, the cooking time and amount of water you use may be somewhat less.
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November 3rd, 2012 at 11:38 am
Very nice and very great. i prefer to keep it in the oven for 5 – 10 min more
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December 18th, 2012 at 12:10 am
So, Hetal, please don’t take this wrong. I love the blog and I love Indian food. Have you watched yourself? You stare into the camera. Please consider not doing that. Anuja does not look into it and seems so much more relaxed and natural. Keep up the good work.
[Reply]
hetal Reply:
December 18th, 2012 at 1:24 pm
Thanks for the feedback Erik! Will keep that in mind
.
[Reply]
December 30th, 2012 at 7:36 pm
I have ground cumin not seeds would that be an issue? And if not an issue should I adjust the amount?
[Reply]
hetal Reply:
January 8th, 2013 at 4:55 pm
Hi Summer,
Cumin powder will work…same quantity.
[Reply]
January 8th, 2013 at 5:14 pm
[...] Printable Recipe: http://showmethecurry.com/non-vegetarian/chicken-vindaloo.htmlChicken Vindaloo is a dish that needs no introduction. A famous, often fiery, red curry from Goa, [...]
January 14th, 2013 at 7:13 am
Hi ladies,
I’m a fan of your site, and have tried many dishes over the past several years. If found your Vindaloo dish interesting, as it differs from many I’ve seen online. I followed it pretty closely, though I used pork instead of chicken, and I threw in an extra potato. I also added about 8 fresh green chilies and a sprig of curry leaves, just for the heck of it. I do want to point out that the pork cooked long before the potatoes were finished. In fact, it was beginning to dry out, so I pulled the pieces out and covered in a side dish with some gravy. It took at least another 30 minutes for the potatoes to cook. I used pork from the freezer, so maybe that was the difference? Next time, maybe I should parboil the potatoes first?
Great flavor though. And with the extra chilis, it will keep us warm during this cold rocky mountain winter! Keep the recipes and videos coming! And stare at the camera all you want!
[Reply]
January 29th, 2013 at 3:09 am
toooooooooooo much make up.
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