Chicken vindaloo served with Indian flatbread

Chicken vindaloo

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 35 mins Plus at least 3-4 hrs marinating

Easy

Serves 4

Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal358
  • fat19g
  • saturates3g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein42g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp vegetable oil
  • ½ tsp flaked cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp chilli flakes
  • ½ tsp cayenne pepper
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tsp salt
  • coriander leaves, crispy onions and warmed flatbreads, to serve (optional)

For the chicken

  • 1 tbsp lemon juice
  • 4 boneless, skinless chicken breasts, diced
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp white wine vinegar
  • 2-3 garlic cloves, crushed
  • 2 tsp finely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp black mustard seeds

Method

  1. To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight. 

  2. Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through. 

  3. Garnish with some coriander and crispy onions and serve with flatbreads, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Shazer1
8th Jun, 2019
5.05
Stuck to the recipe ( unusual for use), fantastic taste and not dry, will do this again
AdrianMclean12
20th Feb, 2018
onion finely copped its meant to be onion finely cHopped
Espen
15th May, 2016
5.05
When I saw this recipe i thought, no cream, yogurt or water? Where is the sauce? Have never made curry like this, but it was great and even though I added 2 tbsp yogurt when cooking, it had enough sauce from the chicken ( I used thighs because I find that meat better).
currylover123
26th Jan, 2013
5.05
This is delicious, easily my favourite curry recipe. I doubled the amount of chilli the second time I made it and it turned out just to my taste. Thanks Belle.
sam4027
28th Apr, 2012
Fabulous!!! Added more lemon juice, a chopped fresh chilli and only had normal vinegar..... Wow!! Def making again!!
kellydavison
29th Jan, 2012
5.05
Absolutely delish. I substituted the chicken breast for thighs as I just prefer the flavour and added a little fat free fromage frais (I went a bit overboard on the cayenne!). A fabulous dish and it will most certainly be a new houshold fave. Brilliant Belle.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?