Chicken vindaloo served with Indian flatbread

Chicken vindaloo

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(14 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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Mick Mulvaney's picture
Mick Mulvaney
28th Jun, 2020
I’ve only been cooking for a week and loved it. So I decided to do this one. I added some chopped cherry tomatoes and a chilli. Left it to cook off the excess liquid, but after that it was absolutely delicious! Literally stuffed.
Andrew Kennedy's picture
Andrew Kennedy
24th May, 2020
Absolutely disgusting - followed to the letter and it looked and tasted disgusting. Tried added tomato purée to try and save it - no joy. Such a waste of food.
3rd Apr, 2020
Please address this recipe as no way is it a Vindaloo! I have been cooking curries for nearly 40 years and have even cooking for Asian friends. It's not hot, not flavoursome and not red coloured as you photo depicts! I salavaged this by adding fresh chilles, tomato puree and some sauce from Pinch of Nom Garlic and Chilli curry. Nice in the end. I normally love your recipes but this is a big No No!
Andrew Kennedy's picture
Andrew Kennedy
24th May, 2020
I agree it’s disgusting - I couldn’t salvage mine. Such a waste of food.
3rd Apr, 2020
I am cooking this as I type so cannot comment on the taste however I'm at a loss as to how this will appear red on the plate like the photograph?
Elaine Alder's picture
Elaine Alder
22nd Jan, 2020
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.


Andrew Kennedy's picture
Andrew Kennedy
24th May, 2020
Do you tip the chicken with the marinade into the pan or take the chicken out the marinade?
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