Guru Food’s Vindaloo Recipe:

Vindaloo originated from a Portuguese tangy dish of meat slowly marinated in wine-vinegar and garlic. In the 15th century the dish made its way to the east coast of India in the along with Portuguese explorers. The over the years the recipe was tweaked to local tastes. Ingredients like tamarind, black pepper, cinnamon, and cardamom and chillies were incorporated. The dish made it back to Europe as a favorite of the British. A much hotter version is now very popular.

Guru Food’s Vindaloo recipe is an easy way to make a chicken yogurt Vindaloo. The step of marinating adds layer of flavour and tenderized the meat in a delicate way. Additional and optional ingredients may be used to easily make dish tangy, spicy, or fiery hot to taste.

Chicken Vindaloo

Servings Prep Time Cook Time
6 People 10 Minutes 20 Minutes


  • 1/2 Cup, about 250 ml Guru Food’s Indian Butter Chicken Sauce
  • 3 Pieces, about 18 oz or 0.5 kg Chicken breast. Cut into cubes
  • 2 Potatoes Steamed or boiled. Cubed
  • 3 Tablespoons Vinegar
  • 2 Teaspoons Chili Powder
  • 1 Cup About 250 ml, of yogurt
  • 3 Teaspoons Cooking oil
  •  Fresh coriander. Separate leaves from stems. Chopped
  •  Salt, black pepper, smoked paprika for taste if required
  • 1 Teaspoon Combination of cumin, coriander, fennel, onion seedsOptional
  • 1 Teaspoon Fresh ginger. ChoppedOptional
  • 1 Teaspoon Fresh garlic. ChoppedOptional
  • 1 Tomato Chopped into quarters. Seeds and majority of liquid removedOptional


  1. Mix the yogurt, 1/2 cup Guru Food’s Indian Butter Chicken Sauce, and marinate the chicken breasts. Refrigerate for 1-2 hours

  2. Bring empty pot to medium-high temperature for 2 minutes

  3. Add the oil, and then if used, sauté optional dry ingredients. 1 minute

  4. Carefully remove chicken from marinade using a slotted spoon, reserving the yogurt, and slowly sauté chicken until brown and the liquid has evaporated

  5. Add the vinegar and the chili powder. Sauté for 1 minute

  6. Add the jar of Guru Food’s Indian Curry Sauce and then the potatoes. Bring up to heat. Stir occasional for 1 minute. Then turn down, simmer for 8-10 minutes

  7. Add the reserved yogurt. Stirring occasionally until chicken and potatoes are cooked

  8. Add the reserved yogurt. Heat for 4-5 minutes

  9. Add fresh coriander stems during last minute

  10. Remove from heat. Add fresh coriander leaves. Garnish to taste

Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • For a meaty dish stewing beef can be used
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For tangier version use additional vinegar, apple vinegar or coconut vinegar
  • For hotter version add dried chillies or chili sauce
  • For sweeter version add 1-2 tablespoons of brown sugar

Serving suggestions:

  • Serve with simple bread, toast, naan or chapatti
  • Serve on bed of basmati rice
  • Add a dollop of butter as a garnish