Chicken Vindaloo

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Chicken Vindaloo

Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d'alhos, vinha for wine, and alho for garlic. The combination was originally used to preserve meat ingredients from spoiling in the steamy climate. At one point, potatoes were added, probably because aloo, the Hindi term for potato, is similar to alho. Vindaloo versions also became progressively spicier over the years, evolving into the fiery offering common today. This version uses chicken instead of pork, for a lighter touch.

See more recipes and stories about curries from around the world.

  • 4Servings


  • 1 tsp. turmeric

  • ½ tsp. ground cardamom

  • ½ tsp. ground cinnamon

  • ½ tsp. ground coriander

  • ½ tsp. ground cloves

  • ½ tsp. cumin

  • ½ tsp. paprika

  • ¼ tsp. cayenne pepper, or to taste

  • 2 Tbs. olive oil

  • 2 cups chopped yellow onions

  • 3 medium cloves garlic, minced

  • 1 Tbs. grated ginger root

  • 1 lb. boneless, skinless chicken thighs, cut into 1½-inch pieces

  • 2 large Yukon gold potatoes, cut into ½-inch pieces

  • 1 14.5-oz. can chopped tomatoes, drained

  • 1½ cups chicken broth

  • 2 Tbs. wine vinegar

  • 1 Tbs. tomato paste

  • 1 bay leaf


  1. Heat large saucepan over medium-low; add turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne, and gently dry-roast 2 minutes, stirring constantly.
  2. Add oil, and stir to mix. Add onions, garlic, and ginger; stir to coat, and cook 3 minutes.
  3. Stir in chicken, potatoes, tomatoes, broth, vinegar, tomato paste, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 12 to 14 minutes.
  4. Remove cover, and cook 5 minutes more. Season to taste with salt and pepper, add more cayenne, if desired.
  5. Divide vindaloo among four bowls, and serve with roti (Indian flat bread), if desired.

Nutrition Information

  • Calories: 354
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 94 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 27 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 649 mg
  • Sugar Content: 6 g
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Turmeric, this bright-orange curry spice contains curcumin, a powerful healing compound that’s been shown to alleviate multiple sclerosis, rheumatoid arthritis, psoriasis, and inflammatory bowel disease by regulating inflammatory substances in the body.

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