Vindaloo-Style Chicken with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tangy, spicy chicken and potatoes braised in a vinegar-based sauce with Goan spices, served with rice. This indian-inspired chicken ready in about 50 minutes pairs chicken thighs, medium potatoes, red vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut chicken thighs into 1-inch pieces and dice potatoes into 1/2-inch cubes. Heat coconut oil in a heavy pot over medium heat until shimmering.
  2. Step 2: Add diced onion and cook for 5 minutes until soft and translucent. Stir in minced garlic, dried red chilies, cumin, and coriander, cooking for 1 minute until fragrant.
  3. Step 3: Add chicken pieces and brown on all sides for 4 minutes. Pour in vinegar and bring to a simmer.
  4. Step 4: Add potatoes, cover, and simmer for 20 minutes until potatoes are tender. Uncover and simmer for 5 more minutes to thicken sauce. Remove chilies before serving.

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 Vindaloo-Style Chicken with Potatoes take to make?

Total time is about 50 minutes (20 min prep + 30 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 Vindaloo-Style Chicken with 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 chicken thighs from drying out.

Can I substitute ingredients in Vindaloo-Style Chicken with 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 Vindaloo-Style Chicken with 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 Vindaloo-Style Chicken with Potatoes?

Indian chicken 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

Related recipes