Chicken Vindaloo

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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4 cloves garlic

2 Fresno chile peppers, seeded

1/4 cup sliced peeled fresh ginger

1/4 cup tomato paste 

1/4 cup vegetable oil

2 tablespoons Worcestershire sauce

1 tablespoon Madras curry powder

1 tablespoon paprika

1 onion, chopped

Kosher salt

2 1/2 cups shredded roast chicken, skin removed

Freshly ground pepper

Cooked white rice and fresh cilantro, for serving


  1. Puree the garlic, chiles, ginger, tomato paste, 2 tablespoons vegetable oil, the Worcestershire sauce, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tablespoons water as needed.
  2. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes. 
  3. Add 2 cups water and 1 teaspoon salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8 to 10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro. 
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