Chicken Vindaloo

Chicken Vindaloo
TIME: 35 minutes



  • Cut chicken thighs into thirds, then season with black pepper and 1 teaspoon salt.
  • Stir together 2 tablespoons vindaloo curry powder, garlic, ginger, paprika and 2 tablespoons sherry vinegar to form a paste. Place chicken and half of the curry paste into a large zip-top bag and mix to combine. Refrigerate and marinate at least 1 hour. Cover and refrigerate remaining curry paste.
  • In a cassadou or Dutch oven set over medium heat, heat coconut oil until hot. Add onion and cook, stirring occasionally, until caramelized, about 8 minutes. Add bell pepper and optional chili, and cook 3 minutes or until softened. Stir in cumin seeds and cinnamon stick and toast until fragrant, about 1 minute more.
  • Add marinated chicken and briefly brown while stirring, about 2 minutes. Stir in remaining curry paste, tomatoes, brown sugar, remaining curry powder, remaining vinegar and chicken stock. Bring to a rapid simmer, then cover with lid and reduce heat to low. Cook 20 minutes, or until chicken is cooked through.
  • Taste the sauce, then season with additional salt, curry powder or vinegar as desired. Garnish with cilantro and serve alongside rice or naan bread.


  • 2 1/2 pounds boneless, skinless chicken thighs
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons vindaloo curry powder, divided
  • 4 cloves garlic, finely minced
  • 2 tablespoons minced ginger
  • 1 tablespoon smoked paprika
  • 3 tablespoons sherry vinegar, divided
  • 2 tablespoons coconut oil
  • 1 cup diced onion
  • 1 red bell pepper, diced
  • 1 tablespoon minced Thai or serrano chili (optional)
  • 1/4 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon brown sugar
  • 1 cup chicken stock or water
  • 1/4 cup roughly chopped cilantro
  • Cooked white rice or naan bread

- Recipe from Le Creuset Copyright ©2023



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