Vindaloo, a popular curry dish in the Goa region of India, is known for its spicy heat and tangy vinegar flavor. This version highlights our Vindaloo Curry Powder, which is made from chiles, cinnamon, ginger, cardamom, cloves and other spices with notes of turmeric, garlic and fenugreek.

Prep time: 20 min

Cook time: 70 min

Total time: 90 min

Chicken Vindaloo
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 1 1/2 Tablespoons Vindaloo Curry Powder

  • 2 Garlic Cloves

  • 2 Tablespoons Vegetable Oil, divided

  • 1 Tablespoon Vinegar

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 1 Teaspoon Sugar

  • 1 Whole Chicken, cut in 10 pieces

  • 1 Small Onion, chopped

  • 1 Teaspoon Tomato Paste

  • 2 Cups Water

  • 2 Cups Cooked White Rice, for serving


  1. Preheat oven to 375°F.

  2. Combine Vindaloo Curry Powder, garlic, 1 tablespoon oil, vinegar, onion powder, salt and sugar in processor to create paste. Rub paste over all chicken pieces.

  3. Heat oil in large skillet over medium-high heat. Sauté chicken pieces until golden and remove. Reserve chicken.

  4. Add onion to pan and cook for 3 minutes. Add tomato and tomato paste and cook 1 minute more. Return chicken to pan and add water.

  5. Place pan in oven for 45 minutes. Cook until thickest part of chicken leg reads 165°F on thermometer.

  6. Serve with white rice.