How long does it take to make Chicken Vindaloo?

About 1 hour 50 minutes in total: 20 minutes of prep and 1 hour 30 minutes of cooking.

How many servings does this Chicken Vindaloo recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Chicken Vindaloo recipe come from?

It was shared by Swadish on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Chicken Vindaloo – 110-Minute Recipe

Name: Chicken Vindaloo – 110-Minute Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg chicken curry cuts; 300 g onions; 30 g ginger; 40 g garlic; 60 ml white wine vinegar; 30 g tamarind pulp; 4-5 green chillies; 2 tsp red chilli powder; 1 tsp turmeric powder; 2 cinnamon sticks; 1 tsp mustard seeds; 10-12 curry leaves; 1 tsp sugar; to taste salt; as required hot water; 2 tsp black peppercorns; 3 tsp cumin seeds; 0.5 tsp cloves; 6-7 hot dried red chillies

This Portuguese‑style Chicken Vindaloo blends smoky spices, tangy vinegar, and sweet tamarind for a deep, balanced flavor. The slow simmer creates a rich, savory broth that pairs perfectly with rice or flatbread.

Recipe by Swadish· Structured by ReelsMeals

From: Facebook(view original)

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Prep Time

20 min

Cook Time

1 hr 30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 50 min estimated total time for 4 servings.

Explore related saves

Dinner Indian Spicy Chicken

Ingredients

2 1/5 lb chicken curry cuts
11 oz onions
1 1/10 oz ginger
1 2/5 oz garlic
1/4 cup white wine vinegar
1 1/10 oz tamarind pulp
4 green chillies
2 tsp red chilli powder
1 tsp turmeric powder
2 cinnamon sticks
10 curry leaves
1 tsp sugar
to taste salt
as required hot water

Vindaloo Spice Mix

1 tsp mustard seeds
2 tsp black peppercorns
3 tsp cumin seeds
1/2 tsp cloves
6 hot dried red chillies

Instructions

1
Toast mustard seeds, black peppercorns, cumin seeds, cloves, and hot dried red chillies in a dry skillet over medium heat until fragrant, then set aside to cool (this is the Vindaloo spice mix).
2
While the spices are cooling, slice the onions, roughly chop the ginger, and mince the garlic.
3
Heat a splash of oil in a large pot over medium heat; add the sliced onions, chopped ginger, and minced garlic and sauté until the onions turn golden and the mixture is softened, about 5‑7 minutes.
4
Stir in the red chilli powder, turmeric powder, and cinnamon sticks; cook, stirring constantly, for 1‑2 minutes to release their aromas.
5
Add the white wine vinegar and tamarind pulp, stirring to combine; let the mixture simmer for about 2 minutes so the acidity mellows.
6
Mix in the toasted Vindaloo spice mix, coating the aromatics; cook for another minute to integrate the flavors.
7
Add the chicken pieces, mustard seeds, fresh curry leaves, sugar, and salt; stir well so the chicken is evenly coated with the spice blend.
8
Pour in enough hot water to just cover the chicken (approximately 500 ml); increase the heat to medium‑high and bring the pot to a rolling boil.
9
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60‑90 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
10
Taste the sauce and adjust seasoning if needed; remove the cinnamon sticks before serving and serve the hot vindaloo with steamed rice or naan.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Toast spices early

Toast the mustard seeds, peppercorns, cumin, cloves, and dried chillies before any other step, then let them cool for the spice mix.

Prep aromatics while spices cool

Slice onions, chop ginger, and mince garlic while the toasted spices are cooling.

Cover with just enough water

Add hot water until it just covers the chicken (about 500 ml) before bringing to a boil.

Remove cinnamon sticks before serving

Take out the cinnamon sticks after the simmering period.

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