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spicy indian vindaloo recipe

Fiery Vindaloo Recipe: Bold Indian Comfort

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This authentic vindaloo combines aromatic spices, tangy vinegar, and hot peppers to create a bold, complex curry. The tender chicken and hearty potatoes simmer in a rich sauce mellowed with coconut milk for the perfect balance of heat and flavor.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken cut into 1-inch cubes
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder or cayenne
  • 1 teaspoon black mustard seeds finely ground
  • 1/2 cup vinegar
  • 2 medium potatoes peeled and cut into 1-inch cubes
  • 1 large onion finely chopped
  • 3 cloves finely ground
  • 1 1/2 teaspoons cardamom seeds finely ground
  • 1 ounce cassia finely ground (or 1/2 teaspoon cinnamon)
  • 2 1/2 teaspoons cumin seeds finely ground
  • 1 teaspoon fenugreek seeds finely ground
  • 1/2 teaspoon asafoetida powder
  • 9 hot Portugal peppers pureed
  • 2 bay leaves
  • 4 tablespoons vegetable oil
  • 6 large garlic cloves finely chopped
  • 2 ounces fresh gingerroot finely chopped
  • 2 large tomatoes finely chopped (or 1 can tomato sauce)
  • 8 ounces unsweetened coconut milk
  • 2 ounces fresh cilantro finely diced

Equipment

  • Large saucepan
  • Mixing bowl
  • Sharp knife

Method
 

  1. In a large bowl, combine the chicken and potatoes with vinegar, ground cloves, cardamom seeds, cassia (or cinnamon), 1 teaspoon cumin, fenugreek, and asafoetida powder. Allow to marinate for at least 2 hours, preferably longer.
  2. Heat vegetable oil in a large saucepan over medium heat. Add the pureed hot peppers, ground black mustard seeds, remaining cumin, and bay leaves. Cook for 2-3 minutes until fragrant.
  3. Add the chopped onion, garlic, and ginger to the pan. Sauté for 5-7 minutes until the onion becomes translucent and slightly caramelized.
  4. Add the marinated chicken and potatoes (with all marinade liquid), chopped tomatoes, turmeric, and chili powder to the pan.
  5. Reduce heat to low and simmer gently for about 60 minutes, stirring occasionally, until potatoes begin to soften.
  6. Pour in the coconut milk and add the fresh cilantro. Continue cooking for another 15-20 minutes until potatoes are tender and sauce has thickened slightly.
  7. Remove bay leaves before serving. Enjoy with basmati rice and naan bread.

Nutrition

Calories: 485kcal

Notes

This vindaloo actually improves with time, so consider making it a day ahead for even more developed flavors. Leftovers can be refrigerated for up to 4 days and often taste even better as the spices continue to meld.
For a milder version, reduce the hot peppers by half or substitute with milder varieties like jalapeños. If you can't find some of the specialty spices, visit an Indian grocery store or check the international section of well-stocked supermarkets.
Serve with cooling raita (yogurt with cucumber and mint) to help balance the heat.

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