This is an authentic Goan chicken vindaloo that you can easily prepare at home.

No need to go to Goa! Well, actually there is as it’s amazing there, but you can make this traditional Goan chicken vindaloo at home and that’s almost as good. Goan vindaloo is normally prepared with pork but chicken, beef, buffalo and duck are also popular proteins used in the curry.

Goan chicken vindaloo, like the others is delicious served simply over plain white Basmati rice.

What is Goan chicken vindaloo curry?

Goan Chicken Vindaloo Curry is a fiery and flavoursome dish that originates from the sunny coastal state of Goa in India. You might already know that the curry has Portuguese roots.

In fact, you might like to try the original Portuguese version of vindaloo called pork vinho d’alhos.

This Goan adaption combines tender chicken with a tangy and robust blend of spices, making it a favourite among spice enthusiasts and curry lovers alike.

About this recipe Goan chicken vindaloo recipe

Travelling around Goa, I was introduced to so many amazing curries and grilled meats and fish. You are going to get the perfect vindaloo experience with this recipe because that’s where I learned it.

When you toast and grind the spices and marinate the chicken in the special Goan marinade, you can know that you are making a Goan chicken vindaloo just as they do in Goa.

In fact, your chicken vindaloo might even be better. It’s a lot easier to cook a chicken vindaloo for 4 than it is for a restaurant full of hungry tourists! In addition, you can adjust the spicing so that your vindaloo tastes exactly as you like it.

Which cuts of chicken are best?

This is really down to you and your personal preference. That said, you will achieve a more authentic tasting and looking Goan chicken vindaloo if you use chicken on the bone. The bones add to the flavour of the sauce.

Many people do not like chicken on the bone in a curry so feel free to use boneless pieces if you prefer.

For flavour reasons, you should consider using thigh meat but chicken breast is also a good option.

Can you work ahead?

You sure can! This Goan chicken vindaloo, like so many popular curries can be prepared a few days ahead of serving. Then all you need to do is heat it up and serve.

If making the whole curry ahead of time doesn’t appeal to you, you could prepare the spice blend a couple of days ahead of cooking.

Can you marinate the chicken overnight?

I don’t recommend marinating the chicken for longer than 3 hours. This is an acid based marinade without any yoghurt. Acidic marinades have a tendency to break down and tenderise the meat a little too much if left on it too long.

How long will Goan chicken vindaloo keep in the fridge?

You can store this curry in the fridge for at least 3 days before serving. In fact, as it sits, covered in the fridge, the flavours will develop even more and your Goan chicken vindaloo will be even better when you serve it.

Can you freeze this curry?

That isn’t a problem at all. In fact some people think it tastes better when frozen up to six months. Go for it!

How do you reheat this curry?

You could place it in your microwave but for best results, heat it up slowly in a saucepan until the sauce is hot and your chicken is heated through.

If you are reheating from frozen, be sure to defrost it completely before reheating.

What is the secret to the perfect Goan chicken vindaloo?

The secret to a delicious Goan Chicken Vindaloo Curry lies in the slow and careful cooking process. After marination, the chicken is cooked with a base of onions, tomatoes, and additional spices.

The combination of spices, along with the tanginess from vinegar, creates a tantalizing and well-balanced flavour that’s to die for. The dish is simmered gently until the chicken becomes tender and the flavours meld together, creating a mouthwatering curry that is perfect for spice enthusiasts.

Does this vindaloo have to be really spicy?

Nope! If you are not a spicy food fan, don’t just pass this vindaloo recipe by because you think it will be too spicy!

There are so many other delicious ingredients that go into a proper vindaloo. In fact, you could make this curry with far less chilli powder and chillies or even omit them completely.

Remember, you’re making this to your taste preferences so feel free to taste and adjust as you go.

Step by step photos of Goan chicken vindaloo

Get all of your ingredients together before starting. There are a lot of them and it will be much easier.

Toasting the spices for chicken vindaloo marinade.

Toast your spices over a medium heat until warm to the touch and fragrant but not yet smoking.

Allow the spices to cool some and then grind into a fine paste in a spice grinder or pestle and mortar.

Add the remaining marinade ingredients to the spice powder and blend to a thick paste.

Chicken marinating in the vindaloo marinade.

Pour the marinade all over the chicken and rub it deep into the flesh

Now add the oil to your pan and fry the slivered garlic until crispy and light brown. Transfer to a paper towel to soak up any excess oil.

Your garlic should look something like this. Be careful not to burn it.

Frying mustard seeds and curry leaves in oil.

Add more oil if needed and stir in the mustard seeds. When they begin to crackle, stir in the curry leaves.

Stir in the chopped onions and fry until they begin to turn a golden brown.

Add the chopped tomatoes and stir them in to the onions and add the bay leaf (cassia leaf) . Stir in some chilli powder too if you want your vindaloo really spicy.

Adding the chicken and its marinade along with enough water to cover.

Add the chicken and all the marinade. Swish some water in so that you get all the marinade and add it to the pan with enough water to cover. Bring to a simmer for 10 minutes.

Cover the pan and simmer for an additional 10 minutes.

To finish, continue simmering uncovered until you are happy with the consistency. Add curry leaves to garnish if you like. Adjust the spicing and add salt to taste.

Dig in!

Pro Tips for making Goan chicken vindaloo

Marinate the chicken: Marination is a crucial step in preparing Goan Chicken Vindaloo. To achieve maximum flavor, marinate the chicken pieces in the marinade for at least 2 hours or up to 4 hours. This will infuse the meat with the tangy and aromatic flavors, resulting in a rich and well-seasoned dish.
Balance the Spices: Goan Chicken Vindaloo is known for its spicy kick, but it’s important to balance the heat with other flavors. You want to taste as you go. Feel free to adjust the spicing to taste. With this in mind, be sure that you don’t add too much chilli powder unless you love spicy curries. Stir it in to taste at the end of cooking if uncertain.
Slow Cooking for Tender Meat: To achieve tender and succulent chicken in your Goan Chicken Vindaloo, you need to cook it gently and slowly. After marination, cook the chicken on low to medium heat to allow the flavours to develop and the meat to become tender. The slow simmering process allows the spices and marinade to infuse into the chicken, resulting in a flavorful and melt-in-your-mouth texture.

Yield: 4 - 6