Jul 09 2026
Restaurants›Curry Leaf›Chicken Vindaloo Recipe

Chicken Vindaloo Recipe

Inspired by Curry Leaf
Time1h
Serves4

Hot spicy curry with potatoes.

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Ingredients

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Main Ingredients

Spices

Liquid Ingredients

Acidic Ingredients

Method

Preparation

  1. 1

    Marinate the Chicken

    In a bowl, combine chicken thighs with garlic, ginger, white vinegar, red chili powder, turmeric, cumin, coriander, and salt. Mix well, cover, and let marinate for at least 1 hour or overnight in the refrigerator for best results.

  2. 2

    Prepare the Potatoes

    Peel and dice the potatoes into small cubes. Set aside.

Cooking

  1. 3

    Cook the Onions

    In a large pot or deep skillet, heat vegetable oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

  2. 4

    Add Marinated Chicken

    Add the marinated chicken to the pot with the sautéed onions. Cook for 5-6 minutes until the chicken starts to brown.

  3. 5

    Incorporate Tomato Puree

    Stir in the tomato puree and cook for another 2-3 minutes, allowing the flavors to meld.

  4. 6

    Add Potatoes and Water

    Add the diced potatoes to the pot along with 300ml of water. Stir well to combine all the ingredients.

  5. 7

    Season with Spices

    Add the ground black pepper, garam masala, and sugar to the pot. Stir everything together.

  6. 8

    Simmer

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the chicken is tender and the potatoes are cooked through.

Serving

  1. 9

    Final Touches

    Taste the vindaloo and adjust the seasoning with salt or additional vinegar if desired. Stir well.

  2. 10

    Serve

    Serve hot with steamed rice or naan bread. Enjoy your spicy chicken vindaloo!

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