Indian Chicken Vindaloo with Rice

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A tangy Indian dish with marinated chicken, vinegar, and aromatic spices served over rice. This Indian-inspired chicken recipe (gluten-free), ready in about 40 minutes, pairs chicken breast, vinegar, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 400g chicken breast
• 2 tbsp vinegar
• 1 tbsp ginger
• 1 tbsp garlic
• 1 cup basmati rice

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Instructions

1. Step 1: Cut the 400g chicken breast into 2-inch cubes and place in a bowl. Add 2 tbsp vinegar, 1 tbsp grated ginger, and 1 tbsp minced garlic. Mix thoroughly with your hands to coat the chicken evenly, then cover and refrigerate for 15 minutes. Tip: For best results, let the chicken marinate for at least 30 minutes if time allows — the longer it sits, the more flavorful it becomes.
2. Step 2: Heat a large non-stick skillet over medium-high heat and add 2 tbsp olive oil. Once shimmering, add the marinated chicken in a single layer, avoiding overcrowding. Cook for 8-10 minutes, flipping halfway, until the chicken is golden brown on all sides and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Tip: If the chicken starts to stick, reduce heat slightly but keep it warm — caramelization is key for depth of flavor.
3. Step 3: While the chicken cooks, rinse 1 cup basmati rice under cold water until the water runs clear. Transfer to a medium pot, add 2 cups water, and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork until light and fluffy. Tip: Rinsing removes excess starch, preventing the rice from becoming sticky.
4. Step 4: Serve the cooked chicken directly over the steamed rice, drizzling any remaining marinade or a splash of vinegar over the top for brightness. Garnish with chopped cilantro or a squeeze of lime if desired. Tip: For extra richness, stir in 2 tbsp coconut milk just before serving — it adds creaminess without overpowering the dish.