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Chicken Vindaloo

Rated as 3.73 out of 5 Stars

"A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish."
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Ingredients

1 h 5 m servings 417 cals
Original recipe yields 4 servings

Directions

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  1. Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
  2. Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 417 calories; 11.6 g fat; 50.4 g carbohydrates; 26.3 g protein; 70 mg cholesterol; 785 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much f...

Most helpful critical review

It was a nice spice filled Indian inspired dish, but not what I consider to be chicken vindaloo. If you like your Indian food on the mild side, then this is for you.

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It was a nice spice filled Indian inspired dish, but not what I consider to be chicken vindaloo. If you like your Indian food on the mild side, then this is for you.

This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much f...

This was the best chicken I have ever had. Great recipe and easy to make. Served it over some basmati rice

I would give it 2.5 starts but that is not an option. I think this dish has potential but it just was not there. I agree with one reviewer that the dish has flaws. I took that person's advice...

This was okay. It's not quite the right spice combination for my taste and not quite spicy enough - maybe I need to add more cayenne pepper. The potatoes weren't quite done after 20 plus minutes...

This recipe had all the earmarks of having great flavor and I didn't follow the recipe verbatim, but I will say this. Overpowerfully bitter strong taste! Might be because I used whole cloves ins...

I made this and was pretty skeptical looking at all the different spices. While it was cooking I started to worry even more because it didn't smell anything like the vindaloo I know. In the end ...

I haven't had Vindaloo before, so I don't have that frame of reference but I thought this was great. I had to make 2 changes - I used breast of chicken and I did not have Cardamom. Otherwise ma...

This was good, but I agree with the other reviewers. The spice combination was just a little off. I think I'd add less cloves, a touch more cinnamon, and some mustard powder next time. We DID...