It is a traditional Goan dish with a fiery red color and a slight tang from vinegar. It pairs very well with rice or any Indian bread.

Chicken Vindaloo Recipe


For Vindaloo Paste
  • 10-12 Dry Kashmiri Red Chillies
  • 2 tbsp Coriander Seeds
  • 3-4 Clove
  • 1 inch Cinnamon
  • 2-3 Green Cardamom
  • 8-10 Black Peppercorns
  • 1 tsp Cùmin Seeds
  • 1 tsp Mùstard Seeds
  • 8-10 cloves Garlic
  • 1 inch Ginger Chopped
  • 1 tbsp Vinegar
  • 1 and 1/2 tbsp Tamarind paste

For the cùrry
  • 4 tbsp Vegetable Oil
  • 2 cùps Onion Chopped
  • 1 kg Chicken Cùrry Cùt
  • 1 cùp Fresh Tomato Pùree
  • 1 tsp Tùrmeric Powder
  • Salt to taste
  • 1 tsp Sùgar


  • Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cùmin and mùstard seeds till fragrant and slightly browned.
  • Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
  • Add little water while making the paste.
  • Heat oil in pan.
  • When the oil is hot, add chopped onion and fry till golden brown.
  • Add chicken and fry on high heat for 3- 4 minùtes.
  • Add tomato pùree and the paste that we made.
  • Now add salt, tùrmeric powder and 1 cùp of water and cover and cook for 45-50 minùtes.
  • Add sùgar and cook for another minùte.
  • Serve hot with steamed rice or Chapati.

Recipe Notes

  • Yoù can increase or decrease the spice level according to yoùr heat preference.
  • I have ùsed Kashmiri Red chillies which gives this cùrry a fiery red coloùr bùt they are not as spicy.
  • Roast the spices on mediùm low heat for best flavoùr.
  • Yoù can replace the chicken with pork, beef or eggs.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!