This chicken vindaloo is my take on the amazingly flavoursome classic dish. It’s so tasty especially when served with home-made naan breads. Make it and you’ll see what I mean!
A reasonably hot and spicy Chicken Vindaloo, that was what was requested around last Christmas time by my father in law.
When I received the original request from him I set to work over the next few months in my usual fashion trying out different vindaloo recipe versions and adding my twist to them. Knowing the sort of curries that he normally likes to go for.
I knew I’d got it right when I received the message….
That was the simple and short text message received after SO much experimentation to get this Chicken Vindaloo, his curry, right!
I knew from that 2 worded text comment I had finally hit the spot and perfected my chicken vindaloo recipe.
It had only taken me nearly 6 months to get there!
You’ll find this is such a rich, succulent and juicy vindaloo curry.
Even thought I’ve made it low in calories I promise you I haven’t left any of the taste out at all!
You Questions Answered About This Chicken Vindaloo
- What is chicken vindaloo? It’s a traditional Indian dish thats said to originally come from Portugal. The Portuguese used wine or wine vinegar as well as garlic and chilli to help preserve their meat. These specific ingredients give the recipe its flavours.
- Is chicken vindaloo healthy? This version is definitely healthier than a restaurant vindaloo. It uses less oil and a minimum amount of sugar. That helps to keep the calories down.
- Why does my vindaloo sauce tastes too much like vinegar. You only want a hint of vinegar so go easy on that amount or you’ll overpower the sauce.
To Serve This Chicken Vindaloo Curry You May Need….
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- Kitchen scale
- Chopping board
- Kitchen knives
- Pyrex mixing glass bowl
- Pestle and mortar
- Measuring spoons
- Measuring jug
- Wooden spoon
- Balti dishes (to serve)
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Other Popular Chicken Curry Recipes For You To Try
- Chicken curry in a hurry is quick, delicious and packed full of taste. Healthy and on the table in under an hour it serves up to four.
- One pot chicken dhansak is a delicious home made lentil curry infused with spices that is so easy to make. Filling and providing a huge amount of your daily protein requirement it also comes in at only 437 calories too!
- This easy chicken sharabi curry recipe shows you how to make a delicious curry made with a kick of alcohol – in this case wine. This is an amazing curry made from spices, tomatoes and green chillies which combine to provide an altogether amazing fusion of flavours!
Chicken Vindaloo Curry Recipe
We like our chicken vindaloo served with either basmati rice or my home made naan breads.
You’ll not want to leave a single drop of this on your plate. If you’re not having a bread to go with it, make sure you have a spoon handy!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 350 g chicken breast fillets cut into chunks
- 25 g No fat Greek yogurt
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 6 cardamom pods
- 2 inch piece of cinnamon stick
- 3 tbsp white wine vinegar
- ½ tsp salt
- 1 tsp cayenne pepper
- 1 tsp brown sugar
- 1 tsp vegetable oil
- 1 large onion finely chopped
- 4 garlic cloves sliced
- 1 thumb sized piece of ginger finely chopped
- 4 chopped small green chillies with seeds
- 2 tbsp water
- 1 tsp ground coriander
- ½ tsp turmeric
- 225 ml tomato passata
- 200 ml water
- Freshly chopped coriander
- Freshly ground salt and pepper to season
- Season the chicken breast fillet chunks with salt and pepper and then coat in the yogurt and chill in the fridge in a covered bowl for a minimum of 30 minutes, but ideally 2 – 6 hours.
- In a pestle and mortar grind the cumin, black mustard seeds, fenugreek seeds, cardamom pods and cinnamon stick into a fine powder. Remove the cardamom pods, you just need their crushed seeds.
- Mix the fine spice powder with the white wine vinegar, salt, cayenne pepper and sugar and set aside this vindaloo mixture.
- Heat the oil in a heavy based saucepan and sauté the onion until soft and lightly coloured.
- Put the sautéed onion into a blender or food processor add the garlic cloves, ginger, vindaloo mixture, green chillies and seeds and the water and blitz all into a paste.
- Put the paste back into the saucepan, add the coriander and turmeric and cook together for a few minutes.
- Add the tomato passata and the water and bring the sauce to the boil, then turn down and simmer over a low heat for 30 – 45 minutes tasting and adding more water if necessary to a sauce consistency you prefer.
- Add the chicken in their coated yogurt mixture and cook for 10 – 15 minutes until the chicken is cooked.
- Serve decorated with the coriander.