Chicken Vindaloo

Chicken Vindaloo

This dish is part one of meal prepared for the subreddit, r/52weeksofcooking, where the theme was "Indian". This week's theme was difficult but not because I did not know what to make but rather there were too many choices to pick from. I love Indian food from different regions of India and have made it in the past but never Vindaloo. While this had a really good flavour, the sauce of it was a bit on the thin side but I think I know why. Either way, definitely be making this again so I will just have to make another post
I used a ghost pepper in this but you could use any hot pepper depending on your tolerance.
Like I said, the sauce was a bit thin and I think it is because of instead of store bought tomato sauce, I just pureed some fresh tomatoes from my friend's garden. While I loved the flavour, it could have been thicker.
This went really well with some homemade naan.



  1. 6 Cloves Garlic
  2. 3 Tablespoons Ginger Fresh
  3. 1/2 teaspoon Chili Ground Dried Ghost
  4. 3 Tablespoons Vinegar
  5. 3 Tablespoons Brown Sugar
  6. 1 1/2 Tablespoons Curry Powder
  7. 2 Tablespoons Cumin Ground
  8. 1/2 teaspoon Garam Masala
  9. 2 Tablespoons Mustard Seed
  10. 4 Tablespoons Olive Oil
  11. 6 Chicken Breast Boneless, Skinless
  12. 2 Cups Tomato Puree
  13. 2 Cinnamon Sticks
  14. 1 White Onion Small
  15. 1 Yellow Onion Small
  16. 3 Carrots
  17. 2 Shallots
  18. to taste Kosher Salt
  19. Parsley , chopped for garnish


315 mins
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    Mince the Garlic, grate the Ginger, grind the Dried Ghost Chili, and place in a food processor

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    Puree the minced Garlic, grated Ginger, ground Dried Ghost Chili, Vinegar, Brown Sugar, Curry Powder, Cumin, Garam Masala, Mustard Seed, and Olive Oil until well mixed (about 2 minutes). Set aside.

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    Chop the Chicken into bite sized pieces and place in a slow cooker.

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    Chop the Onions, Carrots, and Shallots and place in the slow cooker over the Chicken.

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    Top everything with the Tomato Puree, Cinnamon Sticks, and spice mixture.

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    Cook on low for 5 hours.

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    Remove the Cinnamon Sticks and add Kosher Salt to taste.

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    Top with chopped Parsley and serve with Basmati Rice and/or Naan

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