Chicken Vindaloo

Chicken Vindaloo
Prep time
Cook time
Total time
This is definitely a hot and spicy dish. Some would say very hot, though you can dial back the heat by using milder chilies and going easy on the red chili flakes. If you're looking for an even HOTTER version, go with habanero peppers, or fiery ghost peppers, which will REALLY heat things up.
Serves: 6
  • 2 pounds chicken thighs chopped
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 serrano peppers chopped (or use Indian peppers if you can obtain them)
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • ½ cup white vinegar
  • 6 cloves garlic minced
  • 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • Rice for serving
  1. Add the chicken to a large bowl.
  2. Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
  3. Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
  4. Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
  5. Add the tomato paste and cook another minute, stirring.
  6. Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
  7. Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!