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A bowl of fiery chicken vindaloo, a spicy and tangy Indian curry with tender chicken and potato chunks | SPICE ROOM Denver
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Fiery Chicken Vindaloo

ByCulinary TeamLast updated

Fiery Goan-style curry with tender chicken in a tangy vinegar-chili-garlic sauce — not for the faint-hearted.

Medium
Prep: 20 minsCook: 45 minsServes: 4

Ingredients

  • 1.5 lbs bone-in chicken pieces
  • 3 tbsp white vinegar
  • 6 dried Kashmiri chilies, soaked
  • 8 garlic cloves
  • 1 inch fresh ginger
  • 1 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 4 cloves
  • 1 small cinnamon stick
  • 1 tsp mustard seeds
  • 2 large onions, finely sliced
  • 1 large tomato, chopped
  • 1 tsp sugar
  • to taste salt
  • 2 tbsp oil

Instructions

  1. 1

    Blend soaked Kashmiri chilies, garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon, and vinegar into a smooth paste.

  2. 2

    Marinate the chicken pieces with the vindaloo paste and a pinch of salt. Refrigerate for at least 30 minutes (overnight is best).

  3. 3

    Heat oil in a heavy pot over medium heat. Add mustard seeds and let them pop.

  4. 4

    Add sliced onions and cook until soft and golden, about 8 minutes.

  5. 5

    Add the marinated chicken along with all the paste. Sear on high heat for 3-4 minutes, turning the pieces.

  6. 6

    Add chopped tomato, sugar, and 1/2 cup of water. Bring to a boil, then reduce to a low simmer.

  7. 7

    Cover and cook for 35-40 minutes until the chicken is tender and the sauce is thick and glossy.

  8. 8

    Adjust salt and vinegar to taste. The sauce should be tangy, spicy, and slightly sweet. Serve hot with steamed basmati rice.

Chef's Notes

Vindaloo has its roots in the Portuguese “carne de vinha d’alhos” (meat in garlic wine), transformed by Goan cooks into one of India’s boldest curries. The signature tang comes from vinegar, balanced by a fiery paste of dried chilies and warm spices.

Don’t let the heat scare you — the vinegar and sugar provide a beautiful balance. Marinating the chicken overnight intensifies the flavor, but even a 30-minute soak makes a difference. Serve with steamed rice to temper the heat.

SPICE ROOM Kitchen, Culinary Team at SPICE ROOM Denver

SPICE ROOM Kitchen

Culinary Team

The SPICE ROOM culinary team collaborates on recipes inspired by generations of family cooking traditions from across India and Nepal. Every recipe we share is tested and refined in our Denver kitchens to bring you authentic flavors at home.

Indian Cuisine
Himalayan Cuisine
Home Cooking

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Fiery Chicken Vindaloo

Fiery Chicken Vindaloo

Prep: 20 mins · Cook: 45 mins · Serves: 4

Key ingredients: 1.5 lbs bone-in chicken pieces, 3 tbsp white vinegar, 6 dried Kashmiri chilies, soaked, 8 garlic cloves, 1 inch fresh ginger, 1 tsp cumin seeds…

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Recipe by SPICE ROOM Denver

<blockquote cite="https://denverspiceroom.com/blog/fiery-chicken-vindaloo" style="max-width:400px;font-family:Georgia,serif;border:1px solid #D4A853;border-radius:12px;overflow:hidden;margin:1em auto;">
<img src="https://denverspiceroom.com/food/chicken-vindaloo.webp" alt="Fiery Chicken Vindaloo" style="width:100%;height:200px;object-fit:cover;" />
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<h3 style="margin:0 0 8px;font-size:18px;color:#1A1A2E;">Fiery Chicken Vindaloo</h3>
<p style="margin:0 0 8px;font-size:13px;color:#666;">Prep: 20 mins · Cook: 45 mins · Serves: 4</p>
<p style="margin:0 0 12px;font-size:12px;color:#888;">Key ingredients: 1.5 lbs bone-in chicken pieces, 3 tbsp white vinegar, 6 dried Kashmiri chilies, soaked, 8 garlic cloves, 1 inch fresh ginger, 1 tsp cumin seeds…</p>
<a href="https://denverspiceroom.com/blog/fiery-chicken-vindaloo?utm_source=partner&utm_medium=recipe_embed" target="_blank" rel="noopener" style="display:inline-block;padding:8px 16px;background:#D4A853;color:#1A1A2E;text-decoration:none;border-radius:8px;font-size:13px;font-weight:bold;">Get Full Recipe →</a>
<p style="margin:8px 0 0;font-size:10px;color:#aaa;">Recipe by <a href="https://denverspiceroom.com?utm_source=partner&utm_medium=recipe_embed" style="color:#D4A853;">SPICE ROOM Denver</a></p>
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