Chicken Vindaloo and Spiced Basmati Rice

This Chicken Vindaloo and Spiced Basmati Rice meal was devoured by the entire family – even the baby! It is not too spicy, but it has a lot of flavor.

Chicken Vindaloo

2 lbs. chicken, sliced thinly
1 c. ketchup
1 c. water
3 cloves garlic
2 medium onions, chopped
3 T. brown sugar
1 T. vinegar
2 t. ground ginger
1 T. curry powder
1/4 t. chili powder
2 T. cumin
1/2 c. chopped cilantro (garnish)


Mix ketchup, water, garlic, and all the spices together. Put onions and chicken in a crockpot. Cover with tomato mixture. Stir gently. Cook on high for 3 hours. Serve over rice and garnish with cilantro.

Spiced Basmati Rice
1 T. olive oil
1 jalapeno pepper, chopped (remove seeds)
1 small onion, chopped
2 c. basmati rice
2 T. garam masala
1 t. salt
3 1/2 c. water

Sautee onion and pepper in a saucepan in the olive oil. Add the rice. Stir the rice to coat with olive oil. Add the water. Bring to a boil. Turn to simmer and add the garam masala and salt. Cook on low for about 20 minutes.

**If you love Indian food, you need to buy Garam Masala – many grocery stores carry it. It is just a combination of cardamom, cinnamon, and other spices. It really makes your Indian dishes special!

Other favorite Indian dishes … 

Instant Pot Indian Butter Chicken With Chickpeas and Veggies

How To Make Fluffy Indian Basmati Rice

Pulao (Indian Rice)

Easy Chicken Biryani

Orange Ginger Mango Lassi

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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