Turn up the heat with this quick chicken vindaloo serving aromatic spices.


  • 4 tbsp vegetable oil
  • ½ tsp flaked cinnamon stick
  • ½ tsp chilli flakes
  • ½ tsp cayenne pepper
  • 1 onion, finely chopped
    ½ tsp salt
  • coriander leaves, crispy onions and bread, to serve (optional)

For the chicken:

  • 1 tbsp lemon juice
  • 4 boneless, skinless chicken breasts, diced
  • 2 tbsp white wine vinegar
  • 2-3 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp black mustard seeds


  1. To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, but it’s best to leave it overnight!
  2. Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
  3. Garnish with some coriander and crispy onions.  Serve with bread, rice or potatoes.
Tips & Tricks
  • Add chopped fresh chilies if you like it spicier;
  • Swap the chicken breasts out for thighs if you want more flavour.
  • Swap the chicken out for your meat of choice.
Dietary Restrictions

To make this vegan/vegetarian, replace the chicken an equivalent volume of vegetables or meat subsitute.