Mild Chicken Vindaloo with Veggies

This chicken vindaloo recipe isn’t traditional, but it’s just as tasty and aromatic. Classic vindaloo is typically made with marinated pork and has a tangy vinegar flavor, but in this version, I opt for chicken thighs instead. For simplicity, I skip the marinating step and leave out the vinegar for a mellower flavor.

Sweet potatoes and tender cauliflower absorb the mild, slightly creamy vindaloo curry sauce, resulting in a satisfying dinner that will warm you up from the inside out.

Leftovers taste even better for lunch on the second day! (Same goes for my Ground Turkey Bowls and Shrimp Stir-Fry–hint, hint).

Why You’ll Love This Recipe

• Minimal Prep – With no need to marinate the chicken thighs, chopping the sweet potatoes and cauliflower is the only prep.
• Quick – This chicken vindaloo recipe only takes 30 minutes from start to finish.
• Minimal Ingredients – Store-bought vindaloo curry powder saves you from buying a dozen or more spices you may not use regularly. You’re welcome. ☺️
• Adjustable Heat Level – Easily tweak the spice level to suit your preference. To reduce the heat, use less vindaloo or add more almond milk. For an extra kick, increase the seasoning.

Key Ingredients and Substitutions

• CHICKEN THIGHS – Skinless boneless thighs work best here. The extra fat adds flavor and keeps the meat moist. Plus, fat is necessary to absorb the anti-inflammatory benefits of curcumin and black pepper. However, chicken tenders or breasts will work, too.
• VINDALOO CURRY POWDER – Use any store-bought vindaloo blend and adjust the amount based on your heat tolerance. Every brand varies, so start with less and add more as needed. I recommend Savory Spice Vindaloo, which is on the milder side for those who prefer less heat.
• GHEE – Suitable for those with lactose intolerance. If tolerated, butter works just as well.
• LOW-SODIUM CHICKEN BROTH – Adds another layer of seasoning to the sauce. Beef or vegetable broth works too. Organic is preferred.
• UNSWEETENED ALMOND MILK – Concentrated almond milk adds a subtle creaminess to this chicken vindaloo, slightly reducing the heat. Light coconut milk is a more traditional option. Look for one without gums or preservatives.
• RAW HONEY – A touch of sweetness enhances the aromatic spices and mellows the bitterness. Use about 30 drops of pure liquid monk fruit drops instead for a no-added sugar version.
• SWEET POTATOES – Peeling the skin is optional. I leave them on for additional nutrients and fiber.
• CAULIFLOWER – The health benefits of cauliflower are many, which is why I love cooking with it. Don’t worry about cutting the florets perfectly. They’re going to get a little mashed by the end anyway.

Dietary Modifications

This vindaloo chicken recipe is gluten-free if gluten-free ingredients are used. Here are some additional modifications for various eating patterns.

Make it Dairy-Free

Use extra virgin olive oil in place of ghee or butter.

Make it Nut-Free

Try organic soy or dairy milk instead. In this recipe, more fat is better.

No-Added Sugar

Pure liquid monk fruit drops are a natural sugar-free substitute for honey that won’t alter the flavor. About 30 drops have the same level of sweetness.

How to Make Chicken Vindaloo

Step 1: In a medium mixing bowl, toss the chicken thighs with 1 ½ teaspoons of the vindaloo seasoning and a pinch of the salt using kitchen tongs or a fork. Set aside.

Step 2: In a large pot over medium-high heat, melt the ghee. Add the chicken broth, almond milk, remaining vindaloo seasoning (1 tablespoon + 1 ½ teaspoons), remaining salt (1/2 teaspoon), and honey, then whisk until dissolved. Add the sweet potatoes and cauliflower florets and stir with a wooden spoon until coated in seasoning. Cover and simmer on medium-high, stirring occasionally, until the veggies are fork-tender, about 15-20 minutes. If the liquid evaporates, add more broth and slightly reduce the heat. While the veggies simmer, cook the vindaloo chicken thighs.

Step 3: In a large skillet, heat the olive oil over medium-low. Cook the chicken thighs until the internal temperature reaches 165º F as measured on a meat thermometer. Flip halfway through (about 5 minutes each side). Once cooked, place the chicken on a clean plate and set aside.

Step 4: Immediately add a splash of chicken broth or water to the hot skillet (be careful, the liquid may splatter). Scrape the fond from the bottom of the pan with a wooden spoon before pouring the chicken drippings over the veggies.

Step 5: Using a fork and kitchen tongs, gently tear the chicken thighs into smaller pieces before adding them to the pot of veggies. Stir until all the ingredients are combined and evenly coated in the vindaloo sauce. Remove from heat.

Step 6: Serve the chicken vindaloo in warm bowls garnished with fresh cilantro if desired.

Store leftovers in a glass container and refrigerate for up to 3 days.

Please rate and review this chicken vindaloo recipe in the comments below. I’d love to hear from you!

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