Spicy Chicken Vindaloo Curry

Name: Spicy Chicken Vindaloo Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts, diced; 1 onion, finely chopped; 1 tsp garlic, crushed or grated; 2 tsp ginger, finely grated; 1 can chopped tomatoes; 2 tbsp lemon juice; 4 tbsp vegetable oil; 200 ml water; 1 tbsp tomato puree; 1 cinnamon stick, lightly bruised; 1 tsp black mustard seeds; 1 tsp turmeric; 2 tsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp chilli flakes; 1 pinch cayenne pepper; 2 tsp salt; coriander leaves, crispy onions, fresh chilli, and rice or flatbreads, to serve

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.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

boneless, skinless chicken breasts, diced
4
onion, finely chopped
1
garlic, crushed or grated
1 tsp
ginger, finely grated
2 tsp
chopped tomatoes
1 can
lemon juice
2 tbsp
vegetable oil
4 tbsp
water
200 ml
tomato puree
1 tbsp
cinnamon stick, lightly bruised
1
black mustard seeds
1 tsp
turmeric
1 tsp
garam masala
2 tsp
ground cumin
2 tsp
ground coriander
2 tsp
chilli flakes
2 tsp
cayenne pepper
1 pinch
salt
2 tsp
coriander leaves, crispy onions, fresh chilli, and rice or flatbreads, to serve

Step-by-Step Instructions

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.