Goan Chicken Vindaloo with Vinegar
A fiery and tangy chicken curry with a signature Goan vindaloo spice blend, featuring vinegar and smoked paprika for complex flavor. This indian ready in about 50 minutes pairs grams Chicken thighs, milliliters Vinegar, grams Goan vindaloo spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 680 grams Chicken thighs
- 45 milliliters Vinegar
- 30 grams Goan vindaloo spice blend
- 150 grams Onion
- 100 grams Tomato
- 20 grams Garlic
- 10 grams Ginger
- 120 milliliters Coconut milk
- 30 milliliters Olive oil
- 60 milliliters Water
- 5 grams Salt
Instructions
- Step 1: Heat 30 milliliters olive oil in a large pot over medium-high heat. Add 680 grams chicken thighs and cook for 5 minutes per side until browned.
- Step 2: Add 150 grams finely chopped onion and cook for 5 minutes until golden brown.
- Step 3: Add 20 grams minced garlic, 10 grams minced ginger, and 30 grams Goan vindaloo spice blend. Sauté for 2 minutes until fragrant.
- Step 4: Stir in 100 grams finely chopped tomato and 45 milliliters vinegar. Cook for 3 minutes until the tomato breaks down and the vinegar reduces slightly.
- Step 5: Add 60 milliliters water and 120 milliliters coconut milk. Simmer for 25 minutes until the chicken is tender.
- Step 6: Season with 5 grams salt to taste and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Chicken Vindaloo with Vinegar take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Goan Chicken Vindaloo with Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams chicken thighs from drying out.
Can I substitute ingredients in Goan Chicken Vindaloo with Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Chicken Vindaloo with Vinegar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Chicken Vindaloo with Vinegar?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better indian dishes though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
