Spiced Chicken Vindaloo with Tamarind and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A richly spiced Indian curry featuring tender chicken simmered in a tangy tamarind and chili sauce with soft potatoes. This indian-inspired curry ready in about 65 minutes pairs bone-in chicken thighs, skin removed, vegetable oil, large 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.

Prep: 15 min Cook: 50 min Serves 4 Indian cuisine 460 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spiced Chicken Vindaloo with Tamarind and Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 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 Spiced Chicken Vindaloo with Tamarind and Potatoes?

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 vegetable oil from drying out.

Can I substitute ingredients in Spiced Chicken Vindaloo with Tamarind and Potatoes?

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 Spiced Chicken Vindaloo with Tamarind and Potatoes 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 Spiced Chicken Vindaloo with Tamarind and Potatoes?

Indian curry 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.

Related recipes