Chicken Vindaloo

Vindaloo is a tongue tingling kinda spicy Indian curry and can be made with a variety of meats, such as pork, beef, mutton and chicken. You can easily control the degree of spiciness with using fewer chilli peppers. It was originally a Portuguese dish called “carne de vinha d’alhos„ meaning pork with wine and garlic. The dish was brought to Goa by the Portuguese sailors, who stored the meat in the wooden barrels with wine and garlic for long sea voyages and the wine would brine and preserve the meat. Serve with warmed naans or steamed rice for a simple yet satisfying meal. If you are a curry lover or spice enthusiasts, then don’t miss out on this one.

Spice Paste	Chicken Vindaloo
8-12 Whole dry red chillies 1 tbsp Coriander seeds 3 Cloves 1 inch Cinnamon stick 3-4 Cardamom pods 1 tsp Cumin seeds 10 Black peppercorns 1 tsp Yellow mustard seeds 1 inch Ginger, chopped 6-8 Garlic cloves, peeled 2 tbsp White vinegar 1 tbsp Tamarind paste 120 ml Water	6 tbsp Ghee or chicken schmaltz 4 Shallots or 1 large onion, chopped 6-8 about 1 kg Chicken drumsticks, bone in and skin on 300 g Tomato puree ½ tsp Turmeric powder 120 ml Water 1 tsp Sea or rock salt 1 tsp Erythritol (or sugar) 1 tbsp Chopped parsley or cilantro, to garnish

Add dry red chillies, coriander seeds, cloves, cinnamon, cardamoms, cumin seeds, peppercorns, and mustard seeds to a skillet. Dry roast on medium heat until fragrant and slightly browned, about 3-4 minutes. Keep stirring continuously while roasting.
Once the spices are roasted, remove from the heat and set aside to cool down completely.
Add the roasted spices to a high-speed blender or immersion blender along with ginger, garlic, white vinegar, tamarind paste, and water and blend to make a smooth paste.
Heat the ghee in a large pan over medium-high heat. Add shallots and fry utill aromatic, stirring frequently. Next, add the chicken drumsticks and cook for 5 minutes, until it is no longer pink.
Add tomato puree and spice paste. Mix well. Add turmeric, salt and water. Bring it to a boil. Reduce the heat to low and cook, covered, for 30-40 minutes until the chicken is cooked through.
Transfer them into a large bowl or platter and garnish with chopped parsley. Enjoy with steamed rice and naans.

33 comments:

Tom 2/6/25 12:16: ...Angie, you are the master of creating chicken dishes. This looks delicious!
ellie 2/6/25 12:57: Looks so beautiful. Awesome recipe 🌸🌸🌸🌸
Linda's Relaxing Lair 2/6/25 12:57: The photos are gorgeous.
Caitlin'nMegan 2/6/25 12:58: Wonderful to see this recipe!
DEZMOND 2/6/25 13:14: I see radishes in the background, they are kinda sorta gone here, now we have new tomatoes. I just hope we will have spring onions throughout the year because I eat them daily like an Asian LOL
David M. Gascoigne, 2/6/25 13:21: A dish we have made several times, but not for a while. You have inspired me to do it again!
Lola Martínez 2/6/25 13:53: El pollo al curry me gusta, si está receta se puede hacer menos picante, me apunto a ella.
DeniseinVA 2/6/25 14:39: Looks delectable Angie and I always enjoy what treats you have for us to enjoy.
JoAnna 2/6/25 14:47: Sauce and radishes, I could eat a lot of radishes, I love them!
Carol @Comfort Spring Station 2/6/25 15:27: It looks fantastic. If I was younger with a better digestion system, I'd be making it super quick. Unfortunately, my tummy can't handle it anymore.
Pantherka 2/6/25 17:33: The food looks so delicious.
Thanks for the recipe.
Bill 2/6/25 18:21: Looks delicious and very tasty.
Christine 2/6/25 18:49: Yummy
Ananka 2/6/25 20:16: Oh not too good with spicy things! I really cannot handle spicy!
Anonymous 2/6/25 22:34: All the spices are heaven! I love everything about this! David (C&L)
roentare 2/6/25 23:16: From its Portuguese roots to its fiery Goan transformation, Vindaloo is a bold, aromatic journey in every bite—especially when those richly spiced drumsticks hit the plate alongside warm naan.
Ben | Havocinthekitchen 3/6/25 00:50: Perhaps a tad too spicy to my taste, yet it still looks terrific and so inviting! :)
J.P. Alexander 3/6/25 00:58: Gracias por la receta. Te mando un beso.
J.P. Alexander 3/6/25 01:00: Gracias por la receta. te mando un beso.
Brian's Home Blog 3/6/25 01:04: That's a very pretty dish and I'm sure it tastes as god as it looks!
foodtravelandwine 3/6/25 01:43: What a great dish!!....so spicy!!....wonderful!!.......Abrazotes, Marcela
tigerfish 3/6/25 02:38: Ooooohhh...I see 2 whole red chilis that marks this dish "spicy"!! :)
My name is Erika. 3/6/25 03:14: OOO I like this dish. And I've even made it, but not for a very long time. Thanks for reminding me of it. :0 Happy new week too.
Tandy | Lavender and Lime (http://tandysinclair.com) 3/6/25 05:50: I never knew the history of this dish so thanks for sharing. I will tone down the heat when I make this.
Margaret D 3/6/25 07:55: That does look delicious, and the recipe reads well. Vindaloo, interesting history, Angie.
Laura. M 3/6/25 11:44: Se ve delicioso.
Gracias Angie 🤗〰〰💕
Un abrazo.
MELODY JACOB 3/6/25 12:53: This Chicken Vindaloo recipe is a wonderful reminder of how history and culture blend beautifully in food. The way spices tell a story, connecting Portuguese roots with Indian tradition, adds richness beyond just flavor. A perfect dish for those who appreciate bold tastes and heritage in every bite.

www.melodyjacob.com
Frank 3/6/25 15:40: Looks like just the thing for spice fiends! (like me...)
Cooking Julia 3/6/25 23:46: A perfect dish for my lunch tomorrow!
eileeninmd 4/6/25 13:42: Looks like a delicious chicken recipe.
Thanks for sharing! Take care, have a wonderful day!
Balvinder 4/6/25 15:51: That looks so good, Angie. A reminder for me to make.
David 5/6/25 20:26: Hi Angie, Great looking plate of Chicken Vindaloo. I've had plenty of luscious lamb vindaloo...about a 6 on a scale heat wise...at Indian Restaurants and I do love it. Making it with chicken never even occurred to me... Thanks and Take Care, Big Daddy Dave
Raymund | angsarap.net 12/6/25 02:05: I love curries like these, it one of those dishes that makes you eat non-stop, drenching that naan endlessly on that nice gravy