Preheat the oven and bring the traditional flavors of the Southwestern Indian region of Goa to your home kitchen with our Chicken Vindaloo. In the 15th century, Portuguese explorers took colonial power over Goa for 450 years before it became a part of the modern Indian state in 1961. Goa’s culture and cuisine are therefore influenced by both the Portuguese and Indian cultures and cuisines. The contemporary iteration of “vindaloo” is a wholly Indian version of the Portuguese “Carne de Vinha d’Alhos,” or meat marinated in wine vinegar and garlic. The vindaloo dish combines ingredients like vegetables and meats with a sauce of chiles, cinnamon, ginger, and cardamom, among other spices, to make a savory and heat-filled curry.
Our chicken vindaloo recipe features the Vindaloo Curry Powder, a hot and spicy seasoning blend created through a mixture of chiles and warming spices including cinnamon, ginger, cardamom, cloves, and turmeric. This authentic-tasting vindaloo makes for the perfect main course dish for lunch or dinner. If you prefer other meats to chicken, this dish also shines with goat or lamb.
- 1-1/2 tbsp. Curious Spoon Vindaloo Curry Powder
- 2 cloves Garlic
- 2 tbsp. Vegetable Oil, divided
- 1 tbsp. Vinegar
- 1 tsp. Onion Powder
- 1 tsp. Kosher Salt
- 1 tsp. Sugar
- 1 whole Chicken, cut into 10 pieces
- 1 small Onion, chopped
- 1 small Tomato, chopped
- 1 tsp. Tomato Paste
- 2 cups Water
- 2 cups Rice, cooked
From the Kitchen
- Cutting Board
- Small bowl
- Oven-Safe Skillet or Dutch Oven
Notes from the Chef:
This recipe can be used with other meats, such as goat or lamb.
Preheat oven to 375°F.
Combine Curious Spoon Vindaloo Curry Powder, garlic, 1 tbsp. oil, vinegar, onion powder, salt, and sugar. Mix to create marinade. Rub marinade over chicken pieces.
Heat oil in oven-safe skillet or Dutch oven over medium-high heat. Sauté chicken pieces until golden and remove. Reserve chicken.
Add onion to pan and cook for 3 minutes. Add tomato and tomato paste and cook 1 minute. Return chicken to pan and add water.
Place skillet or Dutch oven in oven for 45 minutes. Cook until thickest part of chicken reads 165°F on thermometer.
Serve over rice.