7 Easy Steps: Chicken Vindaloo

Chicken Vindaloo: a vinegar-based Indian curry with spices. This is a simple and traditional chicken vindaloo recipe from Portugal.

What exactly is vindaloo?

 Vindaloo is a fiery Indian stew famous in Goa. The Portuguese introduced a similar dish to India, leading to the creation of vindaloo.

Vindaloo is derived from the Portuguese cuisine “Carne de Vinha d’Alhos,” which translates to “meat cooked with wine.”

Locals in Goa gradually added their spices and blends to the Portuguese meal, substituting vinegar for wine.

It eventually evolved into the tasty and fiery Vindaloo curry synonymous with Goan Indian cuisine.

Is vindaloo the hottest curry on the planet?

Potatoes are frequently included in this spicy and scorching hot curry in Indian restaurants. On the other hand, potatoes are not used in the traditional Vindaloo dish. Even though “aloo” in Hindi means “potato,” it does not signify “potato” in the name of vindaloo.

Potatoes are included in the recipe because they increase the quantity of the curry and reduce the cost of meat, which is a costly item. The addition of potatoes thickens the curry sauce.

As vindaloo became more popular in India, people began to substitute other meats for pig, such as lamb, beef, mutton, or chicken.

Can I make vindaloo curry in a slow cooker?

Today, I’m offering a recipe for Chicken Vindaloo, a lovely rendition of the famous and delectable Vindaloo Curry.

To make this dish in a slow cooker, follow the procedure and steps below and cook for 3-4 hours. Observe until the chicken meat is soft.

How many calories are there per serving?

This recipe has a serving size of 360 calories.

What are some ideas for serving this recipe?

This dish is best served with steaming basmati rice from India. I offer the following recipes for healthy Indian cuisine and a quick weeknight dinner.


  • Cut a whole skinless chicken into 8 pieces.
  • 1 chopped onion
  • 1 tablespoon paste de tomate
  • season with salt and pepper to taste
  • 3 tablespoons extra virgin olive oil


  • 12 CUP WATER + 12 CUP WATER + 12 CUP WATER + 12
  • 4-5 dried red Chile peppers (you may use any fairly hot Chile and modify the quantity according to your preferences)
  • 4 garlic cloves
  • 8 garlic cloves (skinned)
  • fresh ginger, peeled, 1/2 inch (1 cm)
  • 1 teaspoon powdered paprika
  • 1/4 teaspoon cinnamon powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon mustard powder
  • 1 tablespoon of sugar



  1. Place the chicken in one sizeable non-reactive bowl after washing and drying them.
  2. In a separate clean glass bowl, combine the vinegar and spice mix ingredients and soak for 15-20 minutes. Then, using a blender, mix these into a fine paste.
  3. Toss the chicken with the spice combination paste, making sure all pieces are evenly coated. Allow 4-6 hours for the chicken to marinade.
  4. Heat the oil in a big, deep skillet/wok over medium heat. Cook for 4-5 minutes after adding the marinated chicken. Frequently stirring
  5. Toss the chicken with chopped onions, tomato paste, salt, and pepper. Stir everything together thoroughly. Finally, pour in 12 cups of water, cover the skillet, and reduce the heat to low. Allow the chicken to boil on low for 15-20 minutes, or until well done, and the curry begins to exude oil.
  6. To achieve thinner sauce, add water as needed and cook for an additional 4-5 minutes before serving. The gravy should be thick and adhere to the meat chunks.
  7. Serve immediately with rice or toast.
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