Try this restaurant quality Indian Chicken Vindaloo dish at home

I’m a fan of ethnic food. Give me a Nigerian, Thai, or Indian dish any day and you’ll be in my good book for the rest of your life. The basic starch/sauce formula is always a winner for me and I love the combination of spices that yield a very flavorful meal without the calories you’d expect. That’s why I was over the moon when I found this Chicken Vindaloo recipe on Rasa Malaysia that I could make at home without too much fuss!

Here are the key changes I made to the original recipe:

  • I didn’t use a whole chicken. When we were making our 2018 family plan, one of the things we chose to do was eat less meat. The way we phrased it was “easy on the meat and heavy on the veggies.” It cuts out some of the recipes we used to make like a steak dinner, but we’ve loved how we’ve felt eating this way (plus it doesn’t hurt that it’s helped us stay within our food budget consistently). So I skipped the whole chicken and used a much smaller amount of boneless, skinless chicken.
  • I cut the vinegar. The amount of vinegar in the original recipe makes it a little too tart for our tastes. It tastes great for lunch the next day after the flavors sit in the fridge overnight, but we still have to eat it for dinner the night of, so I cut the vinegar.
  • I skipped the sugar.

Other than that, the proportion of liquid and spices has stayed the same.

P.S. This is another one of the recipes I made ahead for baby-prep when I had my daughter Sofia. It was so easy to put together when it was time to cook and eat and helped me have fresh meals on the table for my family within the first week of delivering my baby girl.

Serves 5 – 6

Chicken Vindaloo - Team by EJ


  1. 1-1/4 lb boneless, skinless chicken thighs or breasts
  2. 1/4 cup vinegar
  3. 1/4 cup water
  4. 4 cloves
  5. 8 cloves of garlic, peeled
  6. 2 inches fresh ginger, peeled
  7. 1 tsp paprika
  8. 1/4 tsp cinnamon
  9. 1/2 tsp ground cumin
  10. 1/2 tsp dry mustard
  11. 4 dried peppers, rehydrated in hot water
  12. 1 tbsp olive oil
  13. 1 large onion, chopped
  14. 1 tbsp tomato paste
  15. Salt and pepper to taste
  16. 1 packs of frozen greens**

*Chicken thighs are cheaper and more flavorful than the breasts, but they’re higher in saturated fat. If you’re minding your saturated fat intake, then consider sticking to breasts.

**You can use fresh if you want, but I prefer frozen for the convenience of it. It’s already chopped and I don’t have to worry about it going off in the fridge.


  • Cut the chicken into bite-sized pieces
  • Combine ingredients #2 – #11 in a bowl and soak for 20 minutes to make the marinade
  • Blend the marinade into a smooth paste in a blender
  • Combine the marinade with the chicken
  • Let the chicken sit for 4 – 6 hours in the fridge
  • When it’s time to cook
    • Heat oil in the large pan (I use my Ikea wok pan)
    • Add the chicken and cook for 5 minutes or till it’s mostly browned
    • Then add the onions
    • Add the other ingredients from the curry recipe (tomato paste and salt and pepper to taste)
    • Serve the Vindaloo with some brown rice and some steamed greens

Are you ready to create recipes like these for yourself?

Then you’ll want to get the book Weight Loss for High Achievers. In Chapter 5 of the book, I break down how to plan healthy meals like this in a way that works to help a busy woman like you eat healthy every single day and I also share 8 healthy cooking methods and 2 hacks to help you tweak how you currently cook and make healthy cooking the norm so you can lose weight and keep it off.

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