
This chicken vindaloo is rich, tangy, and deeply spiced, with tender chicken simmered in a bold tomato-based sauce. A good marinade gives it extra flavor, while a gentle simmer keeps the meat juicy. Serve it with rice or flatbreads for a satisfying homemade curry night.
In a large bowl, combine the chicken with the lemon juice, garlic, ginger, garam masala, ground cumin, ground coriander, cayenne pepper, 1 tsp of the chilli flakes, and 2 tsp salt. Mix well, cover, and marinate in the refrigerator for at least 3 to 4 hours or overnight.
Heat 2 tbsp of the oil in a large saucepan over medium-high heat. Add the marinated chicken and cook for 3 to 4 minutes, stirring, until lightly browned on the outside but not fully cooked through. Transfer to a plate.
Add the remaining 2 tbsp oil to the pan, then add the onion. Cook over medium heat for 10 to 15 minutes until softened and lightly golden. Stir in the cinnamon stick, black mustard seeds, turmeric, tomato puree, and the remaining 1 tsp chilli flakes. Cook for 1 to 2 minutes until fragrant.
Pour in the chopped tomatoes and 200 ml water, then stir well to combine. Return the chicken and any resting juices to the pan. Cover and simmer gently for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Taste and adjust the seasoning if needed.
Remove the cinnamon stick if you like, then spoon the vindaloo into bowls. Garnish with coriander leaves, fresh chilli, and crispy onions, and serve hot with rice or warmed flatbreads.
Chicken thighs work well if you want a juicier result. For a milder curry, reduce the chilli flakes or cayenne. The flavor improves after a few hours, so leftovers are excellent and will keep in the fridge for up to 3 days.




