Chicken Vindaloo Curry

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Chicken Vindaloo

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I’ll start the curry series with a chicken vindaloo that my husband and I have been making for years and which we loosely adapted from It has a ton of flavor and a little bit of heat. (If it ends up too spicy for your taste, you can always mix in a bit of heavy cream at the end. Cream rarely hurts a dish, don’t you think?)

Chicken Vindaloo Curry
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 2 medium-sized boneless, skinless chicken breasts
  • 1 large yellow onion
  • 2 teaspoons powdered ginger
  • 2 large garlic cloves, minced
  • 1 teaspoon turmeric powder
  • 3 teaspoons vindaloo powder (see notes)
  • 1 teaspoon tikka masala powder (see notes)
  • 4 teaspoons chili powder
  • 2 tablespoons vegetable oil
  • ¼ teaspoon whole fenugreek
  • ¼ teaspoon whole cumin seeds
  • ¼ teaspoon whole coriander seeds
  • ¼ teaspoon whole black or brown mustard seeds
  • 1 whole star anise
  • 1¾ cups canned crushed tomatoes
  • 1½ cups chicken broth
  • a handful small (bite-sized) cauliflower florets
  • ½ carrot, sliced
  • ½ cup frozen peas
  • about ½ teaspoon garam masala (see notes)
  1. Cut raw chicken into bite-sized pieces, then put back into the fridge.
  2. Peel the onion and chop into ~ 1-inch chunks.
  3. Put onion into a pot along with 1 cup of water and boil without a lid until almost all water has evaporated. Let cool for a few minutes.
  4. Put ginger, garlic, turmeric, vindaloo, tikka and chili together in a small bowl, add 3 tablespoons of water and mix with a spoon to make a paste. Set aside.
  5. Transfer the onion (along with any water there may be) into a food processor and process into a puree.
  6. Heat the vegetable oil in a Dutch oven or a cast iron pan on medium heat until shimmering.
  7. Add fenugreek, cumin, coriander and mustard seeds to the oil and fry on medium heat for 4 - 5 minutes (the seeds need to sizzle but be careful not to burn them).
  8. Turn the heat to low, then carefully add the onion puree (be careful, this will splatter!).
  9. Add the star anise.
  10. Turn the heat up to medium-low or medium and fry the onion for 15 minutes.
  11. Remove the star anise.
  12. Add the spice paste and stir until you have a homogeneous mix.
  13. Add the chicken pieces and fry for about 2 minutes.
  14. Add crushed tomatoes, mix well. Let the mix come to a boil, then turn down the heat, put on the lid and simmer for 15 minutes.
  15. Meanwhile put cauliflower and carrot into a pot along with the chicken broth. Bring to a boil and cook on high heat until only about ¼ cup of liquid is left, then add the vegetables and remaining broth to the curry.
  16. Add the frozen peas to the curry, then simmer for another 15 minutes.
  17. Serve the curry over rice and sprinkle some garam masala over each serving (about ⅛ teaspoon each).
I buy these spice blends at the Savory Spice Shop.


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  1. Nicole says:

    Thank you so much, Bob! I’m glad you like it. (I had not been looking forward to photographing this recipe cause I thought it would look like an uninteresting, uniform mush. It was a pleasant surprise when I looked through the viewfinder and saw that there was decent color and texture. :-) ).

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