culinary tours vindaloo sauce

Culinary Tours Vindaloo Sauce 13.5 fl oz

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• Caramel Dextrose
• Mustard Flour
• Citric Acid
• Modified Corn Starch Tamarind
• Sodium Benzoate (Preservative)
• Spice Extract
• Disodium EDTA (to Protect Flavor)

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• Poultry - Chicken

Vindaloo Chicken

Join us on a Culinary Tour of the world! With the aid of Culinary Tours® Vindaloo Cooking Sauce you can have this flavorful Indian classic on the table in about ten minutes.

Ingredients

• 1 pound boneless, skinless chicken breast Frequently Used Food City Fresh - Chicken Thighs, Boneless, Skinless
• 1 jar Culinary Tours® Vindaloo Cooking Sauce Frequently Used Culinary Tours - Sauce, Vindaloo
• 1 red pepper Frequently Used ShortCuts Grillers - Fajita Mix, Fresh Cut
• 1 large red onion Frequently Used   - Onion, Red, Fresh
• 2 teaspoon canola oil
• 6 cups prepared basmati rice
• 6 pieces naan bread Frequently Used Opaa! - Flatbreads, Artisan-style, Naan Bread

Preparation

• Step 1 Prepare rice as directed on package.
• Step 2 Dice chicken into one inch cubes.
• Step 3 Core, seed and cut red peppers into strips.
• Step 4 Slice the onion.
• Step 5 In a large frying pan, heat half of oil over medium-high heat; cook chicken, stirring for 6 minutes or until browned.
• Step 6 Transfer to clean bowl.
• Step 7 Wipe out pan.
• Step 8 In a clean pan, heat remaining oil over medium-high heat; cook onion and bell peppers, stirring, for 3 minutes or until softened.
• Step 9 Add chicken and Culinary Tours® Vindaloo Cooking Sauce.
• Step 10 Simmer, stirring, until chicken reaches an internal temperature of 165°F. Taste for seasoning and add additional salt if needed.
• Step 11 Serve over cooked basmati rice with naan.

There is no nutrition information available on this recipe.

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Culinary Tours Vindaloo Sauce

Vindaloo Curry Sauce

By: Author Dan Toombs

Posted on Published: August 14, 2020

Sharing is caring!

Make this vindaloo curry sauce and add your main ingredient/s of your choice

In the book, the recipe serves four but here I’m giving you the downscaled version that serves 1 – 2 people just as they do at Indian restaurants.

The secret is in the sauce. You can add whatever main ingredient you like.

The curry house style vindaloo.

The vindaloo curries we get when we go out for a curry at a curry house are different to the original Goan pork vindaloo. This recipe is like those you get at the curry house.

Although quite spicy like the original vindaloo, the British vindaloo curry sauce is different. It is also a lot easier to make.

There was a time when ordering a vindaloo curry meant getting the same as a plain curry or Madras but with more curry powder in it.

Luckily, that is not longer the case. The British vindaloo curry sauce has its own unique flavour to the others.

Working ahead.

If you are planning a curry feast, large or small, it is often a good idea to do as much forward preparation as possible.

You could actually make this sauce a day or two before serving. It will even get better as the flavours develop.

If you are just making the sauce, you could ask people which meat or even paneer they would like in their vindaloo curry sauce.

The base sauce (gravy)

One of the secrets behind getting the curry house style curry right is the base sauce.

A prepared base sauce is used in all BIR curries. It’s mild and it needs to be. The base sauce is used in every curry from the mildest korma to the spiciest phal. My ‘go to’ recipe for the sauce is here .

Although it does take some time to make, it is the best way to get that famous vindaloo flavour and texture. The base gravy can be made a day or two ahead of time and also freezes well.

I suggest making a big batch and freezing what you don’t need. Do that and you can whip up your favourite Indian restaurant curries on a whim whenever you want.

How long with this vindaloo curry sauce last?

You can keep it in the fridge for a few days before serving. It also freezes well. 

Vindaloo Flavour tip!

You will get an amazing tasting vindaloo sauce with this recipe just as it is.

There are things you can do to get even more delicious flavour into the sauce. Try adding pre-cooked tandoori meat and some of the meat juices for example.

You could also add a little stock from pre-cooked chicken or spice stock .

This is not essential but very nice.

Vindaloo is the perfect spicy curry for one to two people.

Here I added chicken and cooked potato to the curry. You can add whatever you like.

If you like this vindaloo sauce recipe, you might like to try some of these curry house favourites too…

Tikka masala sauce Recipe Korma sauce Pasanda sauce Chasni sauce Chilli garlic sauce Ceylon sauce Pathia sauce Jalfrezi sauce Keema sauce Bhuna sauce Methi sauce Madras sauce Phaal sauce  

Vindaloo Curry Sauce Recipe - BIR Curry House Style

Ingredients

• 2 tbsp rapeseed (canola) oil
• 3 green cardamom pods - bruised
• 1 star anise
• 1 Indian bay leaf
• 1 tbsp garlic and ginger paste
• 2 green bird's eye chillies - finely chopped
• 1 scotch bonnet chilli - finely chopped
• 1/2 tsp ground turmeric
• 1 tbsp Kashmiri chilli powder
• 1 tbsp mixed powder 
• 70ml (1/4 cup) tomato puree
• 300ml (1 1/4 cups) base sauce
• 1 tbsp white wine vinegar
• 1/2 tsp fenugreek leaves (kasoori methi)
• 1 pre-cooked potato - peeled
• 1 tbsp coriander (cilantro) - finely chopped
• Salt to taste

Instructions

• Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.
• Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
• Your pan might be looking a bit dry at this point. Add the tomato puree and about half of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.
• At this point, you could add the main ingredient of your choice such as chicken, lamb or paneer. You could also just carry on making the sauce and add a main ingredient when you heat it up to serve.
• Add the vinegar and then the fenugreek leaves by rubbing them between your fingers. Add the pre-cooked potato and garnish with coriander (cilantro).
• Season with salt to taste.

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Wednesday 1st of March 2023

Good evening, I was born in 1961, and remember a very distinctive taste and smell in a lot of the resterants, you could sell the taste as it was the same, as soon as you walked into the room. It also was with different dishes, I've had it with Beef curry, Madras, even a Dansak, I have brought a lot of spices, in the hope to find it. I wondered if it could be a fat or oil, as the whole restaurant smelt of it. Just wondered if you have any ideas, it's not any spice that you would normally use in a Indian dish, I have looked at hundreds of recipes, and haven't found anything I haven't used before. I look forward to your reply many thanks Jacqueline.

Tuesday 7th of March 2023

I think the overpowering aroma is Kasoori Methi which is used in a lot of Indian restaurants and has a very distinct aroma. It is used in quite a few of my recipes too. Thanks Dan

Wednesday 10th of August 2022

Dear Dan, thank you so very much for this lovely, delightful site!!!

I have a question, please:

In your recipe "Vindaloo Curry Sauce" – the recipe asks for: "300ml (1¼ c) base sauce" – does this mean the "Curry Gravy Recipe" (the ENTIRE recipe)? Because there is garam masala, ground cumin, ground coriander, paprika & ground turmeric listed in both recipes.

"Curry Gravy Recipe" 900 (2 lbs) (about 7) Spanish onions, roughly chopped 250 (1 c) canola oil 1 t salt 110g (¼ lb) carrots, peeled and roughly chopped 60g (2⅛ oz) cabbage, roughly chopped 85g (3 oz) red pepper (bell pepper), deseeded and diced 85g (3 oz) green pepper (bell pepper), deseeded and diced 200g (1 c) about 4 chopped tomatoes 5 T garlic and ginger paste 1½ T garam masala (see page 00) 1½ T ground cumin 1½ T ground coriander 1½ T paprika 1 T ground fenugreek (optional) ½ T ground turmeric

Thank you so very much! Very kind greetings – Uschi

Monday 15th of August 2022

Thanks for your message. Yes, use 300 ml of the base sauce, it gives another layer of flavour. You can always play with the recipe a bit and omit any ingredients you may find overpowering. Dan

Sunday 6th of February 2022

I have a copy of your Curry Bible, amazing book, I’m using up some masalas and powders I’ve created before but they ran out. For this recipe and for your curry powder recipe from the book how big are the Indian bay leaves you’re using please, they ones I have are about 7 inches long, is that normal for these leaves?

Tuesday 8th of February 2022

Yes, Indian bay leaves can be quite large. They sound right. I am glad you are enjoying my book. Thanks Dan

JOHN SIMPSON

Monday 27th of December 2021

Hi Dan, I love this Vindaloo. I've mostly used your pre-cooked lamb for this. Will be trying with chicken & maybe prawn next. Can I just ask, it seems quite unusual for one of your recipes to have no Garam Masala added at the end. Is this deliberate or an omission in this recipe?

I tend to vary the recipes but go ahead and sprinkle garam masala on at the end. Thanks very much. Dan

Thursday 20th of May 2021

Hi Dan, Every year my 2 best friends and I focus on one food to perfect - Year Of The (insert food here).

2020 - Year Of The Pizza - perfected over 73 homemade pizzas 2019 - Year Of The Burger - 86x Meals of burger, predominantly homemade. 2018 - Year Of The Sausage - didn't keep count but it was an awful lot of homemade sausages and sausage related meals. 80-90 I expect.

2021 is Year Of The Curry and I bought your Curry Guy book at Christmas in preparation. As of 20th May I'm on 27x homemade curries, predominantly but not exclusively recipes from your book. I just wanted to say:

A. I have had such a good time with my 4yr old son so far this year making your curries - he loves the pictures in your book and getting involved in measuring out the spices, stick-blending the gravy and barbecuing the tandoori chicken in bulk etc. B. We have saved hundreds of pounds so far this year through using your book. Curry is my wife's takeaway of choice and we might spend about £55 per month on a couple of meals. We have literally not had a single takeaway curry in 2021 and its unlikely we will again. Your book has allowed me to cook multiple curries at once, in a short space of time with minimal prep which are just as good as our local curry house. C. In a few weeks we will be having our second child and the most important bit of prep (that we have agreed on) is to ensure the freezer is well stocked with Curry Guy ingredients.

To anybody else reading this note who has not bought the book - I cannot recommend it enough. Dan's recipes are simple and straightforward, and whilst you might initially look at a recipe and think "I don't have any of that stuff" , once you've spent a few quid on stocking up on spices and invested a few hours in prepping large batches of meat, sauce, purees and fried things, you can whack together pretty much anything in about 15mins. This book knocks the spots off Jamie's 15/30 Minute Meals or anything like that...as long as you like curry!!

Thanks, Chris.

Gail Dowling

Wednesday 24th of April 2024

@Dan Toombs, Hi there Dan Toombs can you please send me a bbq vindaloo sauce recipe or even asian style, i do lots of cooking we never eat rubbish food takeaways etc, I have a thai recipe for homemade patties for orderves and i want a lovely sauce to have with it.

Hi Chris Thank you very much for your message. I am so pleased you are loving my recipes and that your son is being introduced to them too. A huge bonus that you are saving money! Very good luck with the birth of your second child and I hope that he/she gets the curry bug too! Cheers Dan

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RecipeTin Eats

Fast Prep, Big Flavours

Vindaloo is a traditional Indian curry that’s not for the faint hearted! Chunks of beef are slow-cooked to tender perfection in a fiery-red sauce packed with big, bold curry flavours. Is it spicy? Heck yes, as it should be! For serious curry lovers , it’s hard to top this.

Serve with naan for mopping and yogurt to cool that fire.

Vindaloo Beef Curry

Vindaloo is a traditional tomato-based curry gifted to the world from Goa, a sunny pocket of paradise on the Western coast of India.

The origins of Vindaloo can be traced back to the time when Portugal ruled Goa in the sixteenth century. In fact, the name Vindaloo comes from carne de vinha d’alhos , a Portuguese dish of pork, wine, and garlic. Local chefs added a stack of spices, switched the wine for vinegar, and that’s how Vindaloo as we know it today came about (in a nutshell!)

A staple of Indian restaurant menus around the world, this curry is one for spicy food lovers!! 🌶 Vindaloo is loved for its fiery heat and intense sauce, which packs a generous combination of spices and is sharpened with a good whack of vinegar. It can be made with most proteins, including lamb, goat, pork, prawns, chicken and you could even do a vegetarian number.

While pork is actually traditional, here in Australia beef is the most popular version in Indian restaurants so that’s what I’m sharing today. Chunks of meat are slow-cooked for two hours in the Vindaloo sauce until it’s so tender it easily yields to the touch of a spoon!

What does Vindaloo taste like?

Unlike the easygoing and luscious Butter Chicken and Tikka Masala , Vindaloo is a swinging punch to the head! Plenty of Kashmiri chilli powder – a key spice in Vindaloo – brings flavour, heat and the famously rich red colour to the curry. There’s also warm spices in the form of cumin, coriander, cardamom, a little cinnamon and a few others. Finally, a distinct tang from vinegar is a signature Vindaloo flavour that balances the curry and gives it backbone.

It’s strong, hot and intense! If you’re wondering how spicy it actually is, I’d say it’s an 7 out of 10. Those who are accustomed to spicy food will no doubt scoff this down without breaking a sweat. I may talk a big chilli-heat game but I can’t actually handle very spicy food, and I don’t find this Vindaloo brutally hot.

So for you spice-wimps out there? Don’t worry, see the recipe notes for how to lower the Scoville units in this dish! 😂

Ingredients in Vindaloo

Let’s go through what you need to make this amazing curry! First, the Vindaloo curry paste which is used to marinate the beef and help form the sauce. (Other proteins are covered in the recipe notes.)

1. The beef and the curry paste marinade

Spices – Most of these spices are fairly accessible these days in the spice section of large grocery stores in Australia. The two exceptions are Kashmiri chilli and fenugreek seeds – see next points;

Kashmiri chilli – This is an Indian chilli that is a little smoky as well as spicy. The Kashmiri chilli gives the curry sauce its signature bright red colour and chilli heat.

Find at: Indian* and some Asian grocery stores (some have Indian sections). Believe it or not, it’s also sold at some Coles grocery stores (Indian section).

Also used in: Goan Fish Curry , Tandoori Chicken .

Best substitute: It’s a key ingredient (we use 6 tablespoons!) so I really urge you to make the effort to find it. But if you can’t and you’re desperate to try this dish (I don’t blame you!), substitute with a mix of sweet paprika + smoked paprika + chilli powder (pure chilli powder, not US Chili Powder which is a blend) / cayenne pepper.

Fenugreek seeds – Another Indian specific cooking spice that actually kind of smells like maple syrup, though doesn’t taste like it when raw.

Find it at some Harris Farms, or Indian* and some Asian grocery stores (some have Indian sections). Use leftover for Palak Paneer !

Can’t find it? Just leave it out.

Beef chuck – An economical cut of beef that is best slow cooked until tender. Try to get it in a block piece so you can cut the pieces yourself. Most butchers and grocery stores cut it too small so the pieces cook too quickly, before the sauce develops enough flavour.

Alternative beef: Boneless ribs will also work as would beef osso bucco (use 1.2kg / 2.4lb including bone, keep them whole, the meat will fall off in pieces once slow cooked). If you can get well marbled brisket, that will also work but I find a brisket a bit stringy cooked in stew-like form.

Other proteins – Slow cooking cuts of lamb (mutton), goat and pork. Chicken will work too but the cook time needs to be shortened. See recipe notes;

Sugar – Just a touch to balance out the vinegar; and

Garlic and ginger – Fresh, just roughly chopped because it’s blitzed up with the spices to make the curry paste.

* I go to the Indian Emporium in Dee Why, Sydney.

2. Other ingredients in the Vindaloo Sauce

Much of the curry flavour of the Vindaloo Sauce comes from the Vindaloo Curry Paste (above) used to marinade the beef. But there’s a few extra ingredients we use to pep up the base of the sauce flavour:

Beef stock – Stock or broth rather than water to add greater depth of flavour into the Vindaloo curry sauce. I did try with just water, but found the sauce a bit lacking.

Ordinarily I’m an advocate of using the best quality beef stock within your budget because producers are yet to successfully mass-produce cheap beef stock to a decent level of quality. However in this case, average store bought beef stock or broth is fine because by the spices are the dominant flavour here! But you get bonus points if you use homemade beef stock . I use homemade when I’m making to impress. 😇

Curry leaves  – It smells like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves 🙂) Curry leaves add incredible curry perfume into anything it’s used in in a way that can’t be replicated with powders. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths.  I have a plant! 

Store leftovers in the fridge (several weeks) or freeze for months.

Also used in : Eggplant Curry , Dal , Vegetable Samosa Pie , Cabbage Thoran .  Throw in 10 or so when cooking  Curried Rice , or into this  Indian Chickpea Curry  or  Vegetable Curry  – it will really take it to a new level! 

Substitute:  dried curry leaves (not quite the same, but it’s the best sub) or Garam Masala powder;

Ghee (or butter ) – The fat used in Indian cooking which adds an intense buttery flavour. Ghee is basically the same thing as clarified butter. This is simply normal butter but with milk solids and water removed, leaving behind pure butter fat.

You can either  make your own Ghee  (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter;

Black mustard seeds  – they look like poppyseeds but have a slight wasabi-like bite to them. And they smell Indian, not Japanese! Not spicy, more a fresh zing.   It’s about $1.50 in small packs at Indian grocery stores – I go to Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some  Woolworths  (Australia) $1.70, and online – small, light pack so postage should be minimal! 

Also used in:   Eggplant Curry , Dal , Vegetable Samosa Pie , Cabbage Thoran ; and

Ginger and garlic – It’s rare to see an Indian recipe that don’t include these, and Vindaloo is no exception!

How to make Vindaloo Curry

Vindaloo starts with a curry paste made by blitzing or grinding a generous amount of chilli and spices, fresh garlic and ginger. This is then used to marinate beef before before slow cooking in a sauce until the meat is fall-apart-tender.

1. Vindaloo curry paste beef marinade

Vindaloo Curry Paste – Place the curry paste ingredients in a small food processor or Nutribullet (pictured) and blitz until it becomes a paste. We use a bit of water which makes it easy to blend until smooth;

Marinate beef – Pour the Vindaloo curry paste over the beef, then marinate for 2 hours minimum. Up to 24 hours is fine, but it doesn’t make the end result any better because the spice flavour is so strong it penetrates into the beef pieces during the slow cooking time.

2. Making the Vindaloo curry sauce base

Make sauce base – The Vindaloo curry sauce starts by sautéing garlic, ginger and onion before adding the black mustard seeds which will sizzle and pop dramatically. Then we cook off the tomato paste (this takes off the raw edge) before mixing in the beef stock;

Transfer to jug – I then transfer the mixture in a jug so the mixture can be pureed with a stick blender. This is necessary because there’s not enough volume to do this in the pot because the head of the stick blender won’t be submerged. Trust me, I tried – and ended up with most of it on my face!!

Puree – The use a stick blender to puree until smooth. You could do this step in a blender or food processor too. The purpose here is to puree the onion, garlic and ginger until smooth which releases flavour and makes the sauce smooth. I didn’t do this for earlier versions of the recipe (and many recipes online do not call for this) but once I added this step, the Vindaloo Sauce flavour noticeably improved;

Back into pot – Then pour the sauce back into the pot, and we’re ready to proceed with slow cooking the beef!

3. Slow cook beef until tender

I like to do the slow cooking step in the oven because it’s entirely hands off. No stirring, no need to worry about the base catching. But if can also be done on a very low heat on the stove.

Add beef – Add the beef and every scrap of marinade into the pot with the pureed sauce;

Stir and bring to a simmer;

Slow cook – Then transfer to the oven and cook for 2 hours. This is the length of time needed to make 3cm / 1.2″ cubes of chuck beef “fall-apart-tender” and for the sauce to thicken, develop flavour and darken in colour to the signature vibrant red colour.

The oven temperature is 190°C/375°F (170°C standard) which sounds higher than you might expect. But this is the temperature that replicates a low heat on the stove. If you take a peek in the pot midway through cooking, you’ll see that the surface of the liquid is barely bubbling – if at all – which is exactly what you want. I use this same temperature for other slow cooked stew-type things such as Beef Bourguignon , Massaman Lamb Shanks . For other dishes, I will cook for longer at a lower heat where they benefit from the longer cook times.

Ready to serve! When you take it out of the oven, the sauce should be a deep red colour (as long as you didn’t skimp on the kashmiri chilli!), thickened so it coats the beef pieces, and the beef should be tender enough to cut into with a fork. If not, just cover and stick it back in the oven!

What to serve with Vindaloo curry

Serve over basmati rice which is the traditional rice for Indian food, though any type of plain rice will work fine here ( white , jasmine , brown , or low-carb cauliflower rice ). Add a dollop of plain yogurt which will cool the spiciness and a sprinkle of coriander/cilantro (for freshness).

Complete your Indian menu!

And if you’re going all out, complete your Indian feast with:

Samosas to start. Golden parcels of crispy pastry filled with spiced potato, this Indian street food is a popular starter in Indian restaurants around the world. This recipe is fun to make and ridiculously good!

Parkoras – Another starter option. Vegetable fritters – the Indian way!

Homemade Naan (it’s naturally no knead!) – The whole RecipeTin team got involved coming up with what we think is the best possible naan that a home cook can make on the stove, just in case you happen not to have a tandoor sitting in the middle of your kitchen! It’s fluffy with the signature chewiness just like you get at restaurants, and you’d never mistake this for another basic flatbread. No yeast? Make this simple No Yeast Flatbread instead!

Interestingly, Indian food doesn’t have side salads like we do in Western countries. My theory is because vegetarian food is so prevalent in Indian cooking. However, here are some vegetable sides that I think work well with Indian themed menus:

So, fellow curry lovers, what do you think of my latest addition to my Indian curry collection ?? Will you give it a go? Think you can handle the heat?? 🌶🌶🌶 – Nagi x

Watch how to make it

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Ingredients

• ▢ 800g / 1.6 lb beef chuck , cut into 3cm / 1.2″ cubes (Note 1)
• ▢ 1 1/2 tsp salt

Curry paste:

• ▢ 6 tbsp Kashmiri chilli powder – TEST spiciness before using! (Note 2)
• ▢ 2 tsp coriander seeds
• ▢ 3 tsp cumin seeds
• ▢ 4 cloves
• ▢ 4 cardamom pods (green)
• ▢ 2 tsp cinnamon powder
• ▢ 1/2 tsp black peppercorns
• ▢ 2 tbsp fresh ginger , roughly chopped
• ▢ 10 garlic cloves (yes, 10!)
• ▢ 1 tsp brown sugar
• ▢ 1 tsp fenugreek seeds (Note 3)
• ▢ 1/4 tsp turmeric powder
• ▢ 7 tbsp white vinegar
• ▢ 2 cups water

Curry sauce:

• ▢ 50g / 3 tbsp ghee or unsalted butter (Note 4)
• ▢ 1 onion , finely chopped (brown, yellow, white)
• ▢ 2 tsp ginger , finely grated
• ▢ 4 garlic cloves , finely minced
• ▢ 1 1/2 tsp black mustard seeds (Note 5)
• ▢ 2 tbsp tomato paste
• ▢ 10 curry leaves , fresh (Note 6)
• ▢ 2 cups beef stock , low sodium (if using homemade , add 1/2 tsp salt)
• ▢ 2 tbsp coriander/cilantro leaves , roughly chopped

Instructions

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin – the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent – about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan !

Recipe Notes:

Nutrition information:, life of dozer.

Still waiting for the one in a million moment that a slab of beef hits the floor.

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229 Comments

September 19, 2024 at 12:01 pm

How many tea spoons in your table spoon? 3 or 4?

August 31, 2024 at 6:04 pm

August 26, 2024 at 7:57 pm

August 7, 2024 at 12:02 pm

This was delish! Even picky and bland palate son raved about it. Didn’t have Kashmori chilli powder so used mild dried peppers/capsicums. Didn’t find it bitter. After 2 hours in oven added small cubed potatoes and reduced on stove for an hour. Added heat at the table with home made Srirarcha.

July 20, 2024 at 12:18 am

July 14, 2024 at 9:32 pm

June 13, 2024 at 6:17 pm

May 27, 2024 at 8:33 am

May 25, 2024 at 2:25 am

May 23, 2024 at 3:24 am

May 17, 2024 at 9:33 am

April 1, 2024 at 4:16 pm

Your background is a little bit off. The Portuguese travelled the world in their ships (caravelles) and the sailors had pork cured in vinegar with garlic added in the hull of the ship (Porco com vinagre e alho). In south America (Brasil) they found spicy peppers which they added to the pork and they hung up to dry. When they reached Goa, they would unload the extra porco vin d’alho and the dried peppers in favor of fresh food for the remainder of the trip home to Portugal. The Indians planted the dried seeds from the spicy peppers (yes, that is how they got spicy peppers) and would cook the pork with the peppers and other Indian spices and served it up to their Portuguese masters. Hence, why they have pork in India. Puerco Vin d’alho or pork vindaloo is a Portuguese dish perfected by India. It cannot be made well with beef. Please remake with Pork.

March 5, 2024 at 12:05 am

January 31, 2024 at 3:24 am

January 15, 2024 at 8:33 am

January 12, 2024 at 12:11 am

Silly question – step 9 – when it says to add in the beef and curry leaves. I assume it means to add the beef AND the curry paste it was marinated in. Not just the beef.

January 3, 2024 at 2:23 am

Can this marinade longer than 2 hrs/overnight?

October 24, 2023 at 8:28 am

September 2, 2023 at 8:40 pm

August 31, 2023 at 4:27 pm

500ml of water for the paste seems like way too much, are you sure about it? Paste is more like soup 😀 Going to make it today but I’ll use 200-250ml

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Craving Home Cooked

Delicious Home Cooked Meals That Everyone Craves

Chicken Vindaloo

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This Chicken Vindaloo is the perfect blend of spicy and tangy, with tender chicken marinated in a mix of bold spices. It’s an easy way to bring the rich flavors of Indian cuisine right to your kitchen, and trust me, it’s worth every minute of marinating!

Table of Contents

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This Chicken Vindaloo is one of my absolute favorites when I’m craving something bold and full of flavor. The chicken gets so tender from marinating in a mix of spices that are both spicy and tangy—just the way I like it. It’s an easy recipe that brings a taste of India right into my kitchen, and honestly, it’s hard to resist going back for seconds.

Before You Start

• Marinate for Maximum Flavor: The longer you marinate the chicken, the better. I recommend letting it sit overnight if you can—it really helps the spices soak in and makes the chicken incredibly tender and flavorful.
• Adjust the Heat: Vindaloo is known for its heat, but you can easily adjust the spice level to your liking. If you’re not a fan of too much spice, dial back the cayenne pepper or skip the dried red chilies. For those who love a kick, feel free to add a bit more!
• Prep Your Ingredients: This recipe comes together quickly once you start cooking, so make sure you have everything chopped and ready to go before you begin. It’ll make the process smoother and more enjoyable.
• Don’t Skip the Mustard Seeds: If you have them on hand, mustard seeds add a nice pop of flavor to the dish. If they’re not in your pantry, it’s okay to leave them out, but they do add that extra something special.

Ingredients You’ll Need

• Chicken Thighs: These are super tender and perfect for soaking up all the spicy, tangy flavors. You can use chicken breasts if you prefer, but thighs stay juicier.
• White Vinegar: Adds that tangy kick that’s essential for vindaloo. If you don’t have white vinegar, apple cider vinegar works too.
• Ginger and Garlic: These two are the flavor base for the marinade, bringing warmth and depth. Fresh is best, but you can use the jarred stuff if that’s what you have.
• Ground Turmeric, Cumin, Coriander, and Cinnamon: These spices are the heart of the dish, adding warmth, earthiness, and a little sweetness. They’re essential for that classic vindaloo flavor.
• Paprika and Cayenne Pepper: These add color and heat. Adjust the cayenne to control the spice level—less if you’re not into too much heat, or more if you like it spicy.
• Salt: It’s all about enhancing the flavors, so don’t skip it.

For The Vindaloo

• Vegetable Oil: For sautéing the onions and spices. Any neutral oil like canola or sunflower works too.
• Onion: Adds sweetness and helps thicken the sauce. It’s best to chop it finely so it melts into the sauce.
• Diced Tomatoes and Tomato Paste: These give the sauce body and a rich, tangy flavor. You can use fresh tomatoes if you have them, but canned works great and saves time.
• Chicken Broth: Adds depth and keeps the sauce from being too thick. Low sodium is good so you can control the saltiness, but water can work in a pinch.
• Brown Sugar: Balances out the heat and acidity with a touch of sweetness. You could use honey or white sugar if you need to, but brown sugar adds a nice depth.
• Mustard Seeds and Dried Red Chilies (Optional): These bring an extra layer of flavor and heat. The mustard seeds pop in the oil, releasing their flavor, and the chilies add that signature kick. Skip them if you prefer a milder dish.
• Fresh Parsley or Cilantro: Adds a fresh, herbaceous finish. Use whichever you like best, or whatever you have on hand.

How To Make Chicken Vindaloo

Marinate the chicken.

In a large bowl, combine 1 pound of chicken thighs (cut into bite-sized pieces) with 3 tablespoons of white vinegar , 1 tablespoon of minced ginger , 4 minced garlic cloves , 2 teaspoons each of ground turmeric and ground cumin , 1 teaspoon each of ground coriander , ground cinnamon , and paprika , ½ teaspoon of cayenne pepper , and 1 teaspoon of salt . Stir everything together until the chicken is well coated with the marinade. over the bowl and pop it in the fridge for at least 1 hour, but overnight is even better if you have the time.

Tip: If you’re short on time, marinate for at least an hour, but the longer, the better for deeper flavor.

Sauté the Onions and Spices

Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add 1 large finely chopped onion and cook for about 5-7 minutes , stirring occasionally, until the onion turns golden brown. This step adds sweetness and depth to the sauce. Stir in 1 teaspoon of mustard seeds and 2 dried red chilies (if using) and cook for another minute.

Tip: Keep an eye on the mustard seeds—once they start popping, you’re ready for the next step.

Brown the Chicken

Toss the marinated chicken into the skillet with the onions and spices. Cook for about 5-7 minutes , stirring occasionally, until the chicken is browned on all sides. Browning the chicken adds flavor and locks in the juices.

Simmer the Vindaloo

Stir in a 14-ounce can of diced tomatoes , 1 tablespoon of tomato paste , and 1 cup of low sodium chicken broth . Bring the mixture to a simmer, which will start to thicken the sauce. Add 2 tablespoons of brown sugar and stir to combine. This balances out the heat and acidity, giving the sauce a well-rounded flavor. Reduce the heat to low and let the vindaloo simmer for 20-25 minutes , or until the chicken is cooked through and the sauce has thickened to your liking.

Tip: If the sauce gets too thick, add a splash of water or more broth to reach your desired consistency.

Serve and Enjoy

Sprinkle chopped fresh parsley or cilantro over the vindaloo for a burst of freshness. Serve it hot with steamed rice or naan bread to soak up all that delicious sauce.

How To Serve

I love serving Chicken Vindaloo with something that can soak up all that rich, flavorful sauce. Here are some ideas:

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Frequently asked questions, can i use chicken breasts instead of thighs.

Yes, you can use chicken breasts instead of thighs. However, keep in mind that chicken thighs are juicier and tend to hold up better in this slow-cooked dish. If you use breasts, just be careful not to overcook them so they stay tender.

How do I store leftovers?

Store any leftover Chicken Vindaloo in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat it on the stovetop over medium heat or in the microwave until warmed through.

Can I freeze Chicken Vindaloo?

Yes, Chicken Vindaloo freezes very well. Once it has cooled completely, transfer it to a freezer-safe container or freezer bag. It will keep in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.

What’s the best way to reheat this dish?

For the best texture and flavor, reheat Chicken Vindaloo on the stovetop over medium heat. You may need to add a splash of water or broth to loosen the sauce as it heats. You can also reheat it in the microwave, stirring occasionally to heat evenly.

What is Chicken Vindaloo?

Chicken Vindaloo is a popular Indian curry known for its bold, spicy, and tangy flavors. The dish originates from the Goan region of India, where it was influenced by Portuguese cuisine.

More Delicious Indian Style Dishes

• Chicken Tikka Masala
• Butter Chicken
• Turmeric Latte (Golden Milk)
• Balti Chicken

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Ingredients

For the marinade:.

• ▢ 1 pound chicken thighs boneless skinless, cut into bite-sized pieces
• ▢ 3 tablespoons white vinegar
• ▢ 1 tablespoon ginger minced
• ▢ 4 cloves garlic minced
• ▢ 2 teaspoons ground turmeric
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon cayenne pepper adjust to taste
• ▢ 1 teaspoon salt

For the Vindaloo:

• ▢ 2 tablespoons vegetable oil
• ▢ 1 large onion finely chopped
• ▢ 14 ounces diced tomatoes 1 can
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup chicken broth low sodium
• ▢ 2 tablespoons brown sugar
• ▢ 1 teaspoon mustard seeds
• ▢ 2 dried red chilies optional
• ▢ fresh parsley or cilantro, chopped (for garnish)

Instructions

• In a large bowl, combine the chicken pieces with white vinegar, minced ginger, minced garlic, ground turmeric, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for best results.
• Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
• Add the mustard seeds and dried red chilies (if using) to the skillet. Cook for another minute until the mustard seeds start to pop.
• Add the marinated chicken to the skillet and cook until the chicken is browned on all sides, about 5-7 minutes.
• Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer.
• Add the brown sugar and stir to combine. Reduce the heat to low and let the vindaloo simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened. Adjust the seasoning with salt if needed.
• Garnish with chopped fresh parsley or cilantro and serve hot with steamed rice or naan bread.

Tips & Notes:

• Marinate the chicken overnight for best results.
• Adjust the cayenne pepper to control the spice level—reduce it for a milder dish, or add more for extra heat.
• If the sauce gets too thick while simmering, add a splash of water or chicken broth to reach your desired consistency.
• Serve this dish with steamed rice or naan to soak up the flavorful sauce.
• Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for up to 2 months.

nutrition facts

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Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook , Instagram , and Pinterest .

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Chicken Vindaloo

Chicken vindaloo is a spicy curry dish. It was originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Ingredients

1 teaspoon ground turmeric

½ teaspoon ground cardamom

½ tablespoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon ground cloves

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon cayenne pepper, or to taste

2 cups chopped onion

1 tablespoon olive oil

3 cloves garlic, minced

1 tablespoon grated fresh ginger root

1 tablespoon tomato paste

1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

2 large potatoes, cut into 1/2-inch cubes

2 (14.5 ounce) cans diced tomatoes, drained

1 ½ cups chicken broth

2 tablespoons wine vinegar

salt and black pepper to taste

Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.

Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.

Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf; bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes.

Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of Chicken Vindaloo

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Vindaloo Sauce

Culinary Tours

½ cup of vindaloo sauce (Culinary Tours) contains 120 Calories. The macronutrient breakdown is 35% carbs, 58% fat, and 6% protein.

Amount Unit cup

Nutrition Facts

For ½ cup of vindaloo sauce

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