Chicken vindaloo

Chicken vindaloo

Total Time
1 hr
15 min
25 min
Vindaloo is known to be a fiery Indian dish, redolent with complex spices and vinegar tang underneath the heat. If you seed the serrano pepper, you’ll end up with a medium-spicy dish. For a mild dish, seed the serrano and reduce the amount of cayenne pepper to ¼ teaspoon. To go all in on the heat, leave the seeds in the serrano and use the full amount of cayenne pepper. If the finished dish ends up a little too spicy for you, serve with a cooling dollop of plain Greek yogurt.


Distilled white vinegar

¼ cup(s)


1 tsp

Kosher salt

1 tsp, divided

Fresh ginger

1 tsp, peeled and grated

Ground coriander

½ tsp

Ground cumin

½ tsp

Cayenne pepper

½ tsp

Ground cinnamon

¼ tsp


4 clove(s), grated

Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-sized pieces

Canola oil

1 Tbsp

Uncooked onion

1 cup(s), chopped

Serrano chile pepper

1 item(s), seeded if desired and minced

Canned unsalted tomato paste

1 Tbsp


¼ cup(s), chopped

Cooked basmati rice

2 cup(s)


  1. In a medium bowl, whisk the vinegar, paprika, ½ tsp salt, ginger, coriander, cumin, cayenne, cinnamon, and garlic. Add the chicken to the bowl and toss well to coat. Marinate at room temperature for 20 minutes.
  2. Heat the oil in a large skillet over medium heat. Add the onion and serrano pepper; cook until the onion softens, about 5 minutes. Add the tomato paste; cook 1 minute, stirring constantly. Stir in ½ cup water and remaining ½ tsp salt, scraping the bottom of the pan to loosen the browned bits. Stir in the chicken mixture and marinade. Bring to a boil. Reduce the heat, cover, and simmer until the chicken is done, about 15 minutes. Sprinkle the chicken mixture with cilantro. Serve with rice.
  3. Serving size: ½ cup rice and about ⅔ cup chicken mixture