Chicken vindaloo served with Indian flatbread

Chicken vindaloo

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(10 ratings)

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


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
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  • 4 tbsp vegetable oil
  • ½ tsp flaked cinnamon stick



    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



    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'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



    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



    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


  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.

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Comments, questions and tips

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8th Jun, 2019
Stuck to the recipe ( unusual for use), fantastic taste and not dry, will do this again
20th Feb, 2018
onion finely copped its meant to be onion finely cHopped
15th May, 2016
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).
26th Jan, 2013
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.
28th Apr, 2012
Fabulous!!! Added more lemon juice, a chopped fresh chilli and only had normal vinegar..... Wow!! Def making again!!
29th Jan, 2012
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.
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