Slow-Simmered Chicken Vindaloo

This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).

Prep Time:
30 mins
Cook Time:
1 hrs 45 mins
Total Time:
2 hrs 15 mins
6 servings


  • ¼ cup white wine vinegar

  • 1 tablespoon minced fresh ginger root

  • 2 teaspoons garam masala

  • 2 teaspoons mustard powder

  • 2 teaspoons cayenne pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon white sugar

  • ¼ teaspoon ground cinnamon

  • 1 ½ medium red onions, chopped

  • 4 cloves garlic, peeled and crushed

  • ¼ cup butter

  • 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces

  • 3 medium tomatoes, chopped

  • 5 fresh bird’s eye chiles, minced

  • ½ cup tomato sauce

  • 1 pinch red pepper flakes, or to taste

  • salt and ground black pepper to taste

  • ¼ cup chicken broth, or more as needed


  1. Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.

  2. Process red onions and garlic in a food processor until minced.

  3. Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.

  4. Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.

  5. Let cool a bit before serving.

Cook's Note:

If bird's eye peppers aren't available, you can substitute red Thai peppers, or 2 habanero peppers.

Nutrition Facts (per serving)

270 Calories
12g Fat
9g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 270
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 29%
Cholesterol 99mg 33%
Sodium 282mg 12%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 31g
Vitamin C 13mg 67%
Calcium 50mg 4%
Iron 2mg 12%
Potassium 496mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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