Chicken Vindaloo: Variations and Easy Chicken Vindaloo Recipe

Vindaloo is a traditional Indian curry particularly rooted in Goan cuisine and enjoyed throughout the western coastal region of Konkan. Vindaloo’s origins can be traced to the arrival of Portuguese colonists in the sixteenth century (the Portuguese ruled Goa until 1961).

In fact, the dish takes its name from carne de vinha d’alhos, a Portuguese dish made with pork, wine, and garlic. In India, Goan chefs substituted vinegar for wine, replaced pork with chicken, and incorporated red Kashmiri chilies and other spices to create the vindaloo found today. In addition to chicken, vindaloo with lamb or potatoes is also common.

Vindaloo begins with several spices typical of Indian food: a piquant blend of vinegar and red chilies, interwoven with sweeter notes of cinnamon, cumin, and cardamom.

1. 1. The spices are toasted in a dry pan to deepen their flavors, then combined with garlic, vinegar, and tamarind to create a paste.
2. 2. Meanwhile, chicken thighs are seared in a pan, then braised over low heat in a savory blend of chicken broth, tomato paste, and the spice mixture.

Vindaloo is best enjoyed alongside plain basmati rice, bread like rotis, naan, or dosa—and perhaps with a bowl of raita nearby to calm the heat.

While chicken vindaloo is perhaps the most well-known preparation, other vindaloo recipes are also common. Here are 3 vindaloo variations.

1. 1. Lamb Vindaloo. To make lamb vindaloo, swap the chicken for four lamb shanks. Brown the shanks as directed in the pot, and increase cooking time to 3 hours on low heat, until lamb is tender and falling apart in the sauce.
2. 2. Pork Vindaloo. To make pork vindaloo, swap the chicken for 2 pounds of boneless pork shoulder, cut into 2-inch pieces. After blending the spices into a paste, add to a large bowl along with the pork. Toss to coat, cover, and allow to marinate for 3 hours in the fridge. Cook your onions until they’re lightly browned, then add marinated pork, water/stock, and salt. Cover and cook for about 1 hour, or until pork is tender.
3. 3. Vegetable Vindaloo. To make vegetarian vindaloo, simply substitute chicken with boiled potatoes and cauliflower. Cook your vegetables separately, then add to curry once the liquid has had a chance to reduce (this should take about 30 minutes). Cook uncovered for 10 minutes more, stirring gently to avoid breaking apart the vegetables.