Chicken Vindaloo

(from castro15’s recipe box)

Categories: Meals


  • 4 garlic cloves
  • 2 Fresno chile peppers, seeded
  • 1/4 cup sliced peeled fresh ginger
  • 1/4 cup tomato paste
  • 1/4 cup vegetable oil
  • 2 tbsp. Worcestershire
  • 1 tbsp. Madras curry powder
  • 1 tbsp. paprika
  • 1 onion, chopped
  • Kosher salt
  • 2 1/2 cups shredded roast chicken (see recipe)
  • Black pepper
  • Cooked white rice and fresh cilantro, for serving


  1. Puree the garlic, chiles, ginger, tomato paste, 2 tbsp. vegetable oil, the Worcestershire, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tbsp. water as needed.

  2. Heat the remaining 2 tbsp. vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-splice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.

  3. Add 2 cups water and 1 tsp salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8-10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.

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