Chicken Vindaloo

Jim and I really enjoy Indian food, but we don't go out for it nearly as often as we used to now that we have picky eaters in the family. Vindaloo is Jim's favorite dish, and I made this for him often.


I have no idea where I got this recipe originally. I found it years ago on a random Indian cooking website, I think. Since then, I have made my own adjustments to it. It's Jim's favorite Indian dish, so he has made some suggestions for improving it too. Here's the recipe:

Chicken Vindaloo


4 T. butter, divided
2 boneless, skinless chicken breasts
2 potatoes, peeled and diced
1-14 oz. can chicken broth
1/2 of a 29 oz. can of tomato puree
1 yellow onion, chopped
3 cloves garlic, diced or pressed
1 T. cider vinegar
curry/vindaloo paste
basmati rice


Melt 2 T. butter in large pan over medium high heat. Cut chicken into bite-size pieces and saute in butter until lightly browned and just cooked through. Remove chicken from pan and set aside.


Melt remaining 2 T. butter in pan. Add onions and garlic, fry for 2 min. over medium heat. Add 3-5 T. of curry (to taste) and fry for about 5 min. (I have been using vindaloo paste instead of curry. You can buy it at some grocery stores that stock ethnic foods. Jim likes this much better.)


Add chicken broth, potatoes and tomato puree. Cook for 10 min. over medium heat.


Add chicken back to pan. Reduce heat and simmer for 30 min. uncovered. Stir in cider vinegar and let sit 5 min. Serve over basmati rice.

Give this a whirl if you're feeling adventurous! Thanks for stopping by!