Easy Chicken Vindaloo

by Edwan S. on Tue, April 14, 2015

Vindaloo is a dish with origins from Goa, India. But it’s best known in its British curry house form all around the world. This version is easy to make but still packs a great punch from the spices and a rich, lingering heat. Vindaloo is known for its spiciness, and this version will definitely knock your socks off… and keep you coming back for more.

Rich, fiery, 100% delicious.

Serves 3 - 4 people

Tone down the spice in this recipe by omitting the cili padi.... or crank it up by adding more.

The carrots lend this dish a nice crunch and sweetness. Alternatively, you can also use potatoes.

Foodster's Verdict

Easy Chicken Vindaloo


  • Preparation
  • Total
    2 chicken breasts, cut into cubes

    2 carrots, diced

    1/2 can diced tomatoes

    1 onion, cubed

    3 cloves garlic, cubed

    3 cili padi

    1 1/2 tbsp chilli powder

    1 1/2 tbsp coriander powder

    1 tbsp cumin powder

    1 tbsp black pepper

    1/4 cup tamarind juice/asam jawa

    Salt to taste

    Brown sugar to taste

    Bit of water

    Oil for frying

1. Blend all the ingredients with a bit of water to form a paste except for the chicken and carrots.

2. In a pot or wok, heat 1 tbsp oil and pour in the spice paste. Bring to a boil, then simmer for 15 minutes.

3. Add in the carrots and cook for 5 minutes. Then, add in the chicken cubes and tamarind juice.

4. Bring to a boil, then simmer another 15 minutes. Season to taste with salt and sugar.

5. Serve hot, with rice or flat-breads.