Vindaloo Chicken/Lamb/Beef

Chicken Vindaloo is a south Indian chicken variation dish. Which is same Chicken Masala, just add vinegar & potatoes

You need:

  • 1 lb of boneless Chicken thighs or chicken legs and thighs,
  • Cubed red potatoes,
  • 1-2 Tblspn of Kashmiri Meat Masala,
  • 2 Tblspn of any edible oil,
  • 1-2Tblspn of plain yogurt or sour cream
  • 1-2 Tblspn of tomato paste.
  • 1/3 cup vinegar.
  • Chopped Cilantro,
  • 1or 2 Serrano or jalapeno peppers with stem on.


Sauté 1-2Tblspn of Kashmiri Masala, sauté for 30 seconds to release flavors. Add tomato paste and plain yogurt. Cook for 1-2 minutes so everything is well incorporated. Add Chicken & potatoes sauté for 1-2 minutes. Add vinegar. Sauté for 60 seconds. Adjust salt and cayenne pepper. Add Serrano/jalapeno peppers, Add 1/2 or 1 cup of water depending on how thin or thick gravy you want & chopped cilantro. After a boil, lower the heat and cook until tender and oil has separated. Garnish with cilantro and serve with Indian bread or plain Basmati Rice.


  • Add ground fresh Serrano or jalapeno peppers to adjust the tartness from vinegar.
  • Potato pieces should big preferably halved or quartered to cook in the same time as chicken.
  • For thicker sauce add more tomato paste and Kashamri Masala.
  • If you want milder flavor then use less Kashmiri Masala.

Is Tomato Paste being wasted? Don't have to, after using 1Tblspn for the curry empty the remaining paste in 1Tblspn measure in ice cube tray and freeze. Put it away in zip lock bag for convenient use for next time.