Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Chicken vindaloo
Also known as vindalho · chicken vindalu · chicken vindaloo curry · vindaloo chicken
Chicken in a dark, glossy curry sharp with vinegar and hot with chilli, a whisper of clove behind it. The heat builds honestly.
Typical serving
540 kcal
usually 420–690 kcal
 Protein | 34 g |
|---|---|
 Carbs | 38 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a blender or a pestle for the paste
- marinate 4 hours ahead — overnight is better
Ingredients
Serves 2 · dimmer marks are storecupboard
- 350gchicken thighs, boneless
- 70gbasmati rice
- 4 tbspcane vinegar
- 8kashmiri chillies
- 8garlic cloves
- 1 thumbginger
- 2 tspcumin, cloves and cinnamon
- 1onion
- 1 tbspoil
- 1 tspsugar
Method
8 steps
soak · 20m walk awayDried chillies in hot water until they go soft and pliable.
blend · 8mChillies, garlic, ginger and the whole spices ground to a thick paste with the vinegar. The vinegar belongs in the paste, not the pot — that is the idea the Portuguese brought and the name still carries it.
fold · 5mChicken turned through the paste until every piece is coated, then covered.
rest · 4 hours walk awayFour hours in the fridge, or overnight. The vinegar does most of the work in this dish and it needs the time to do it.
fry · 14mOnion cooked slowly in the oil to deep gold, then the chicken and all its paste in on higher heat until the paste stops smelling raw.
simmer · 25mA cup of water, lid ajar, until the sauce goes dark and glossy and the chicken is cooked right through — cut the thickest piece: no pink anywhere, juices clear.
boil · 12m walk awayRice on while that happens: rinsed, twice its volume of water, lid, lowest heat.
finish · 2mA little sugar at the end if the vinegar is standing out on its own. It should read sharp first and hot second.
Worth knowing
From Goan Portuguese “carne de vinha d’alhos” — meat in garlic and vinegar — vindaloo is a preserved dish that became a hot one.
More from the South Asian kitchen
Closest in calories
Browse macros for every South Asian dish Foodakl can log: South Indian · North Indian · Bengali · Pakistani · Sri Lankan · Nepali & Tibetan
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.