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Chicken vindaloo served with Indian flatbread

Chicken vindaloo

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A star rating of 3.4 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal358
fat19g
saturates3g
carbs4g
sugars2g
fibre1g
protein42g
salt0.9g
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Ingredients

  • 4 tbsp vegetable oil
  • ½ tsp flaked cinnamon stick
  • ½ tsp chilli flakes
  • ½ tsp cayenne pepper
  • 1 onion, finely chopped
  • 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
  • 2 tbsp white wine vinegar
  • 2-3 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp black mustard seeds

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

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Overall rating

A star rating of 3.4 out of 5.22 ratings
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