Chicken, Fall, Indo-Pak Subcontinent, Meats

Chicken Vindaloo

Ok, I admit, this spice blend is HOT!!!  I couldn’t take the heat after two bites!  Mr. Spicy Pants was happily eating away as I was slowly dying.  Adjust according to your taste!!!!  Also, this is sodium-free, so salt accordingly!

Serves 2 when accompanied with a salad and Basmati Rice


  • 1 pound chicken cut into bite sized pieces.  You can also use bone-in meat, but we prefer boneless skinless meat.
  • 2 tablespoons Vindaloo Mix
  • Diced potatoes (optional)
  • Salt to taste
  • 2 tablespoons ghee or butter
  • 2 cups water


  • Marinate the chicken in the Vindaloo Mix for a few minutes.  If using potatoes, marinate them in the same bowl too
  • In a pot, melt the 2 tablespoons of ghee or butter on medium
  • Carefully add marinated chicken (scrape all the spicy goodness too!) into the pot and stir for a few minutes
  • Add two cups water and turn heat to medium high
  • When boiling, carefully taste for salt and add if desired
  • Lower heat and simmer covered until chicken (and potatoes if using) are cooked through and oil is separated on top
  • Serve with warm naan and Basmati Rice
  • If it is too spicy, add yoghurt when eating.  Drink lots of milk.  Good luck.

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