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Mar 23, 2014 08:43 AM

Chicken Vindaloo Recipe, Spicy and Red?

This version is probably not authentic, but does anyone have a chicken vindaloo recipe where there's some sauce and the dish is spicy and red?

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    1. Okay, this is not from scratch, but it's easy and forgiving. I start with a jar of Patak's concentrated Vindaloo Paste. I use a third to a half a jar with a big can of tomatoes (diced, stewed or pureed) and maybe some stock or wine if I want more volume. I usually use boneless chicken thighs, but you can use breasts, in 1 to 3 inch chunks. No reason not to use a cut-up chicken, bone-in, either. I add some potato chunks and onion wedges and cook until the potatoes are done. This works great in a slow cooker. Then serve it with fresh cilantro.

      1. Are you sure this is Chicken Vindaloo and not Chicken Makhani (Butter Chicken) or Chicken Tikka Masala? That sauce looks like it has tomatoes and cream in it...

        1 Reply
        1. re: boogiebaby

          That's what the restaurant bills it as, and it definitely does not have any cream. It might have some tomato purée, I'm not sure.

        2. This looks about right: I would suggest adding a 1 tsp. red chilli powder to the spices. Using red Kashmiri chillies in lieu of the green chilies will deepen the red color of your gravy.

          I don't have a standard vindaloo recipe, but my spice paste generally consists of toasted black peppercorns, coriander seed, cumin seed, fenugreek, black mustard and cinnamon blitzed with dark brown onions, bhut jolokia peppers, brown sugar and vinegar (coconut, palm or apple cider). Whatever recipe you use, you want the vindaloo to be sour, but balanced out with sugar with a warm spice profile.

          2 Replies
            1. re: JungMann

              Wow, there's a palm vinegar. Never heard of that.......

            2. Penzey's has a tasty vindaloo blend. Here's the blurb on their site with a recipe. I've made it before and liked it.

              This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes.

              Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1½ lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper.

              Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves.