Chicken Vindaloo

Chicken Vindaloo Recipe

A lighter yet equally delicious version of the classic Goan dish. The vinegar and spices almost make it pickle like, and this version uses milder Kashmiri chillies. Use the fiery hotter chillies if your can handle very spicy, or mellow it down with coconut milk.

Cooking time
30 min
Fit Foodie Index


    • 750 grams boneless chicken {skinless thigh cut into 1” pieces} marinade
    • 6 cloves garlic
    • 1/2 piece garlic
    • 1 tablespoon whole pepper
    • 10 whole dried Kashmiri chillies
    • 1/2 teaspoon cinnamon powder
    • 1 teaspoon roasted cumin
    • 1 teaspoon mustard
    • 1 teaspoon degi mirch
    • 1 teaspoon salt
    • 1/4 white vinegar
    • 2 onions, sliced fine
    • 1 tablespoon Saffola oil
    • 1/2 cup water
    • 1 cup chopped frozen vegetables (beans, carrots, cauliflower, peas)
    • 1/2 cup skimmed coconut milk

How to make Chicken Vindaloo

    • Grind all ingredients for the marinade, adding very little water only if required. Rub into the chicken pieces and leave to marinate for 2-3 hours, preferably overnight
    • Heat oil in a heavy bottom pan, and saute onions for 4-5 minutes until soft
    • Turn in the marinated chicken, saute on high for 3-4 minutes, then gently stir in water and frozen vegetables. Cover and simmer for 20 minutes, until chicken pieces are cooked through
    • Stir in coconut milk and simmer for 5 minutes. Taste and adjust seasoning
    • Serve over rice or with whole wheat naan/tandoori roti

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I dont think vegetable and coconut mike ...

I dont think vegetable and coconut mike is used in Chicken Vindaloo

Mar 08, 2016

Average: 4 (1 vote)

Wonderful its very good

Wonderful its very good

Mar 02, 2016

Average: 4 (1 vote)

Recipe is tasty and healthy I like it

Recipe is tasty and healthy I like it

Dec 10, 2015

Average: 4 (1 vote)
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