Chicken vindaloo (An Indian dish)
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Indian
Serves: 4
  • 3-4 pounds of skinless bone-in chicken thighs
  • 1 large yellow onion (thinly sliced)
  • ¼ cup dried apricots (diced)
  • ½ cup chicken stock
  • ¼ cup dry vermouth
  • 2 tablespoons of vindaloo paste (recipe below)
  • ¼ cup vegetable oil
  • For the vindaloo paste
  • 6 cloves of garlic or 5 large cloves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon peeled and minced ginger
  • 1½ teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon coriander
  1. Heat the vegetable oil in a large skillet over medium low heat. Place the chopped onions and diced dried apricots into the skillet and slowly brown the onions for 10 minutes stirring often with a wooden spoon.
  2. Stirring constantly, stir the vindaloo paste into the onion and apricot mixture for about 20 seconds so that the onions are coated.
  3. Place the chicken into the skillet making sure to coat the chicken well in the vindaloo and onion mixture. Slightly cook the chicken on both sides for 3 minutes per side.
  4. Pour in the dry vermouth and chicken stock. Scrape any of the browned bits from the bottom and sides of the pan. Bring to a simmer, cover with a lid, and turn down the heat to a low simmer. Cook for 2 hours so that the chicken is very tender. Flip the chicken an hour into cooking and scoop sauce over it.
  5. Server over white rice and enjoy!
Recipe by Marlows Kitchen at