Chicken Vindaloo

We traveled back to India tonight with some Chicken Vindaloo, and boy were our taste buds on fire!

Once again we hopped onto the Food Network app and grabbed an awesome Chicken Vindaloo recipe for tonight’s dinner. Start by preheating your oven to 350 degrees Fahrenheit and coating your chicken breasts with some curry powder, gram masala, and poultry rub. Roast for about 15 to 25 minutes. Add some chicken broth to the bottom of your pan (if using a roasting pan) for added flavor. Once the chicken has cooled enough to handle, shred and set aside.

Next, add the garlic, peppers (we wound up using Serrano peppers and added an extra), ginger, tomato paste, 2 tablespoons vegetable oil, Worcestershire sauce (if using, we didn’t), curry powder, and paprika (we used smoked paprika since we love the enhanced flavor it adds) to your food processor and blend until a paste forms. Add 1 to 2 tablespoons of water as needed.

Heat the remaining oil in a large skillet over medium-high heat. Add the chopped onion and sautéed, stirring occasionally, until tender and lightly browned – about 6 minutes. Add the garlic-spice paste and cook, stirring constantly to prevent any sticking. Continue to cook until toasted and darkened in color, approximately 1 to 2 minutes.

Set a pan on another burner and bring 2 cups of water and some olive oil to a boil. Once the water is boiling, add 1 cup of rice and reduce to a simmer and cook for about 20 minutes or until tender, stirring occasionally to fluff the rice.

Add 2 cups of water and 1 teaspoon of salt to the skillet and bring to a simmer before reducing the heat to low. Cover and simmer, stirring periodically, for about 10 minutes. Next add the chicken and cook for an additional 8 to 10 minutes, until the sauce has thickened.

Serve over a bed of rice and with some Naan bread, if desired. Top with some fresh cilantro to garnish, and enjoy!


  • 2 chicken breasts
  • 4 garlic cloves (or minced garlic – our preferred since we like extra garlic)
  • 2 Fresno Chile peppers, seeded (or Serrano peppers, if you preferred)
  • 1/4 cup sliced and peeled fresh ginger
  • 1/4 cup tomato paste
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce (if using)
  • 1 tablespoon Madras curry powder (we didn’t have any, so we used normal curry powder and added some cumin)
  • 1 tablespoon paprika (we used smoked paprika)
  • 1 onion, chopped
  • Salt
  • 2 1/2 cups shredded roast chicken
  • Freshly ground pepper
  • Cooked white rice
  • Gram Masala
  • Poultry rub
  • Curry powder
  • 1 cup chicken broth
  • Cilantro

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