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Goan Chicken Vindaloo

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Goan chicken vindaloo with tender chicken in a deep red vinegar-spiced curry beside white rice.
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Goan vindaloo developed from a Portuguese-influenced dish and is loved for its bright vinegar tang, dried chilies, garlic, and warm spices. This chicken version keeps the sauce bold but balanced.

Blend the aromatics into a paste, fry it briefly with the onion, and simmer the chicken until the sauce clings naturally to each piece.

Cook the spice paste until it smells rounded and fragrant; this softens the raw edge of the vinegar and chilies.

Serving Suggestions

Serve with steamed rice, fresh coriander, and a cooling cucumber salad.

Goan chicken vindaloo being spooned from a cooking pot into a serving bowl.

Recipe Notes

The curry keeps for three days refrigerated and often tastes even better after resting overnight.

Goan chicken vindaloo with tender chicken in a deep red vinegar-spiced curry beside white rice.

Goan Chicken Vindaloo

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A tangy Goan chicken curry with dried chilies, garlic, ginger, vinegar, onion, and warm spices, served with rice.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Goan
Calories: 525
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vindaloo Paste
  • 6 medium dried red chilies stemmed
  • 1/4 cup apple cider vinegar
  • 6 cloves garlic
  • 1 inch fresh ginger peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
Curry
  • 1 1/2 lb boneless chicken thighs cut into chunks
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 1 cup crushed tomatoes
  • 1 cup water
  • 1 tsp brown sugar
  • 1 tsp salt
  • 2 cups cooked white rice

Equipment

  • Blender
  • Large Dutch oven
  • Chef’s knife
  • Wooden spoon

Method
 

Make the Paste:
  1. Soak the dried chilies in the vinegar for 15 minutes.
  2. Blend the chilies and vinegar with the garlic, ginger, cumin, coriander, cinnamon, and cloves into a smooth paste.
Cook the Curry:
  1. Warm the oil in a Dutch oven. Cook the onion for 8 minutes, until golden and soft.
  2. Add the vindaloo paste and cook for 2 minutes, stirring constantly.
  3. Add the chicken and stir to coat. Cook for 5 minutes, then add the tomatoes, water, sugar, and salt.
  4. Cover and simmer gently for 25 minutes, until the chicken is tender and the sauce is thick.
Serve:
  1. Spoon the vindaloo over cooked white rice and serve hot.

Nutrition

Calories: 525kcalCarbohydrates: 45gProtein: 39gFat: 23gSaturated Fat: 5gCholesterol: 132mgSodium: 760mgFiber: 4gSugar: 8g

Notes

  • The vinegar and chili balance becomes rounder after a short rest before serving.
  • Use fewer dried chilies for a milder curry without changing the method.

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