Goan Chicken Vindaloo with Vinegar

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fiery and tangy chicken curry with a signature Goan vindaloo spice blend, featuring vinegar and smoked paprika for complex flavor. This Indian recipe, ready in about 50 minutes, pairs Chicken thighs, Vinegar, 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.

Prep: 25 min Cook: 25 min Serves 4 Indian cuisine 480 cal/serving

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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

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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.