How long does Chicken Vindaloo (Lean) keep in the fridge?

Chicken Vindaloo (Lean) keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Vindaloo (Lean) ahead of time?

Yes. Chicken Vindaloo (Lean) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Vindaloo (Lean)?

Classic pairings include rice, pao. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian ChickenMain Hot

Chicken Vindaloo (Lean)

Name: Chicken Vindaloo (Lean)
Prep time: 21 min
Cook time: 39 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 800 g chicken thigh, cubed; 8 dried Kashmiri chillies; 6 garlic cloves; 1 inch ginger; 1 tsp cumin seeds; 5 cloves; 1 inch cinnamon; 1 tsp black peppercorns; 3 tbsp palm vinegar; 1 tsp jaggery; 1 tsp turmeric; 2 onions, finely chopped; 2 tbsp oil; 1.5 tsp salt

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Marinate + simmer

Time: 60 min
Serves: 4
Calories: 430 kcal
Protein: 36 g

0:00 / 1:39

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Method

1Soak Kashmiri chillies in hot water 15 minutes, drain and blitz with garlic, ginger, cumin, cloves, cinnamon, pepper and vinegar into a smooth paste.
2Massage paste into chicken with salt and turmeric; marinate 1 hour (overnight is gold).
3Heat oil, slowly brown onions for 12 minutes till they collapse and darken.
4Add marinated chicken with all the paste, brown quickly hard for 5 minutes till oil rises.
5Pour in 1.5 cups water and the jaggery, cover and gently bubble 30 minutes till the meat is tender and the sauce thick.
6Rest off heat 10 minutes — vindaloo always tastes louder the next day.

About this recipe

Built on chicken — swap with chunky button mushrooms; halve the cook time.

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