Spiced Chicken Vindaloo with Tamarind and Potatoes

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A richly spiced Indian curry featuring tender chicken simmered in a tangy tamarind and chili sauce with soft potatoes. This Indian-inspired curry recipe, ready in about 65 minutes, pairs bone-in chicken thighs, skin removed, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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

• 2 lbs bone-in chicken thighs, skin removed
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 5 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 2 tsp dried red chili powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 4 whole cloves
• 2 tbsp tamarind paste
• 1 1/2 cups water
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 2 tbsp white vinegar
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/4 cup fresh cilantro leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat; add 1 large finely chopped onion and cook for 7-8 minutes until golden brown.
2. Step 2: Stir in 5 minced garlic cloves, 2 tbsp minced fresh ginger, 2 tsp dried red chili powder, 1 tsp turmeric powder, 1 tsp ground cumin, and 1 tsp ground coriander; sauté for 2 minutes until fragrant.
3. Step 3: Add 2 lbs bone-in chicken thighs (skin removed) and brown on all sides for 5 minutes.
4. Step 4: Add 1 cinnamon stick, 4 whole cloves, 2 tbsp tamarind paste, 2 tbsp white vinegar, 1 1/2 cups water, 2 medium peeled and cubed potatoes, 1 1/2 tsp salt, and 1 tsp sugar; stir to combine.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes until chicken is tender and potatoes are soft.
6. Step 6: Remove cinnamon stick and cloves; garnish with 1/4 cup chopped fresh cilantro leaves before serving with basmati rice or naan.