Chicken Vindaloo
A fiery Indian curry featuring tender chicken in a bold, tangy sauce with dried chilies, vinegar, and warming spices. Serve with rice or naan for an authentic experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
21 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toast cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, cardamom pods, cinnamon stick, and cloves in a dry skillet over medium heat for 2 minutes until fragrant. Let cool slightly.
Step 2
Remove seeds from cardamom pods and discard shells. Combine all toasted spices with dried chilies, garlic, ginger, and apple cider vinegar in a blender. Blend into a smooth paste, adding 1 tablespoon water if needed.
Step 3
Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced onions and cook until golden, about 5 minutes.
Step 4
Add the vindaloo paste to the pot and cook, stirring frequently, for 3 minutes until fragrant and the raw spice smell disappears.
Step 5
Stir in tomato paste and cook for 1 minute. Add chicken pieces and coat well with the paste. Cook for 3 minutes.
Step 6
Pour in chicken stock and add turmeric and salt. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
Step 7
Add potatoes and simmer uncovered for another 12-15 minutes until potatoes are tender and chicken is cooked through (internal temperature 165°F).
Step 8
Taste and adjust salt and spice level as needed. Garnish with fresh cilantro and serve with lime wedges.
Tools you’ll need
- 12-inch dry skillet
- blender
- 5-quart Dutch oven or heavy-bottomed pot
- wooden spoon
- meat thermometer
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
