Packed with spice and heat, this chicken vindaloo curry is sure to take your taste buds on a ride. Go give it a try!
You can try this recipe with almost any cut of chicken, but I would recommend using bone-in chicken thighs for maximum flavor.
Remember to cut the chicken into equal sized pieces, so that they’re all cooked perfectly at the same time.
I used onion paste, because I like my curry to have a smoother texture. If you want the curry to have a bit of chunky texture, you can use chopped onions instead.