Sunbay Goan Vindaloo Curry X Chicken Vindaloo

Spicy, bold, and packed with authentic Goan flavors, Chicken Vindaloo Curry is a timeless favorite that brings together tangy spices, rich aromatics, and tender chicken in every bite. Made easy with Sunbay Goan Vindaloo Gravy Base, this recipe delivers restaurant-style taste with minimal prep, making it perfect for busy kitchens, cafés, cloud kitchens, and home chefs alike.

The fiery notes of chillies, garlic, mustard seeds, and curry leaves combine beautifully with the rich vindaloo gravy to create a dish that pairs perfectly with steamed rice, pav, naan, or jeera rice.

Sunbay Goan Vindaloo Curry

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Ingredients

• 1 cup Sunbay Goan Vindaloo Gravy Base

• ½ lb chicken, curry cut (boiled)

• 2½ tsp oil

• ½ tsp mustard seeds

• ½ tsp whole cumin seeds (jeera)

• 2 tbsp curry leaves (loosely packed)

• 1–2 green chillies, slit

• 2 tbsp garlic, chopped

• Salt to taste

• ¼ tsp black pepper powder

• ¼–⅓ cup water

• 2 tbsp fresh coriander, chopped

• 1 tsp lemon juice (optional)

  
  

Method of Preparation

Step 1: Prepare the Tempering

Heat oil in a pan over medium flame. Add mustard seeds and cumin seeds, allowing them to crackle and release their aroma.

Step 2: Build the Flavor

Add curry leaves, slit green chillies, and chopped garlic. Sauté for about 30 seconds until fragrant and lightly golden.

Step 3: Add the Vindaloo Base

Add the Sunbay Goan Vindaloo Gravy Base and sauté for 1–2 minutes to deepen the flavor profile.

Step 4: Adjust Consistency

Pour in water gradually and mix well until the gravy reaches your preferred consistency.

Step 5: Add Chicken

Add the boiled chicken pieces and coat them evenly with the gravy.

Step 6: Simmer

Cook on medium heat for 5–7 minutes until the chicken absorbs the spicy vindaloo flavors and the gravy thickens slightly.

Step 7: Finish & Garnish

Adjust salt and black pepper if needed. Add chopped fresh coriander and a squeeze of lemon juice for extra tanginess.

Step 8: Serve Hot

Serve immediately with steamed rice, pav, naan, or paratha.

Chef’s Tips

• For a more authentic Goan flavor, add a splash of vinegar while simmering.

• Use bone-in chicken for richer taste and texture.

• Adjust green chillies depending on your spice preference.

  
  

Serving Suggestions

Chicken Vindaloo Curry pairs exceptionally well with:

• Steamed basmati rice

• Butter naan

• Goan poi bread

• Jeera rice

• Laccha paratha

  
  

Why You’ll Love This Recipe

• Quick and easy preparation

• Authentic Goan-style taste

• Consistent flavor every time

• Perfect for commercial kitchens and home cooking

• Rich, spicy, and deeply satisfying