Chicken Vindaloo Greek Pita Sandwich

Updated: Aug 10, 2020

In case you are wondering, this is what I had used my Greek pita bread for. Vindaloo is actually a popular curry in the region of Goa, India derived from the Portuguese carne de vinha d'alhos. Which literally means "meat in garlic wine marinade". Pork is traditionally used, not chicken (but I do not consume pork, so I used chicken instead). You can actually control the spiciness, not as this curry is often misconceived as being super spicy and hot.

The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in wine. This was then "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It had since evolved into the localized and easy-to-pronounce dish "vindaloo". - Taken from Wiki.

You can call me weird, but I love to research the history of every dish I had made. I mean, every dish has it's own culture, background and even folklore, we have to respect and understand it more. It is like art. First, you need to learn the basics and rules, once you master that, you have to forget the rules and draw from your heart.

Today, I decided to make a sandwich outta this wonderful Vindaloo. I had paired it with a very simple coriander-yogurt + shredded cucumbers and carrots. Of cos, it is Greek yogurt. The yogurt kinda tones down the heat a bit, while the fresh vegetables cut thru' the richness of Vindaloo pretty well. They also add freshness to the sandwich as well. Without much delay, let's get started with the recipe.


(Make 3 pita sandwiches)

  • Vindaloo:

  • Dried Kashmiri Chilies Deseeded, 8 Adjust To Preference

  • Black Mustard Seeds, 1 TSP

  • Cumin Seeds, 1 TSP

  • Black Peppercorns, 2

  • White Peppercorns, 2

  • Cloves, 4

  • Garlic, 4

  • Ginger, 1/2 Inch

  • Palm Vinegar / Apple Cider Vinegar, 4 TBSP

  • Canola / Peanut / Vegetable Oil, 1 TBSP

  • Water, 1 Cup

  • Turmeric Powder, 1 TSP

  • Chicken Thigh Skinless Boneless Diced, 360g

  • Yellow Onion Finely Sliced, 1

  • Sea Salt, Pinch

  • Granulated Sugar, Pinch

  • Cinnamon Stick, 1/2 Inch

  • Sandwiches:

  • Natural Greek Yogurt, 1/4 Cup

  • Fresh Coriander Coarsely Chopped, A Handful

  • Greek Pita Bread, 3

  • Cucumber Shredded, 1/4

  • Carrot Shredded, 1/4


  • Cast Iron Skillet / Pan

  • Blender/ Food Processor


  1. Please visit my "How To Make Greek Pita Bread" page for the recipe.

  2. Prepare vindaloo.

  3. Toast chilies, mustard, cumin, pepper and cloves in a skillet over medium heat.

  4. Once aromatic, remove from heat and transfer into a blender.

  5. Add in garlic, ginger, vinegar and 2 TBSP of oil.

  6. Add just enuff water to keep the blender going.

  7. Blitz until fine paste form.

  8. Transfer into a shallow bowl.

  9. *Do not wash the blender, instead, add in a cup of water and blitz until all the nooks and crannies are incorporated into the water. Transfer into a cup, cover with cling film and keep in the fridge until ready to use.*

  10. Add in turmeric.

  11. Stir to combine well. Stir, stir, stir.

  12. Add in the chicken cubes.

  13. Toss until the chicken is well coated.

  14. Cover with cling film.

  15. Marinade in the fridge overnight.

  16. In a skillet over medium heat, add the remaining 2 TBSP of oil.

  17. Once the oil is heated up, add in the onion

  18. Season with salt and sugar. Add in cinnamon.

  19. Saute until the onion is fully caramelized, about 10 to 15 mins.

  20. Add in the chicken.

  21. Sear the chicken about 30 secs per side.

  22. Add in the rest of the marinade.

  23. Saute until well combined.

  24. Add in the cup of water mixture.

  25. Stir to combine well.

  26. Turn the heat down to low and bring it to a slow simmer.

  27. Cover and cook for about 45 mins or until almost all the liquid has evaporated.

  28. Stir occasionally every 10 mins to prevent burning.

  29. The curry should turn a deep dark color.

  30. *You can add in another 1/2 cup of water if the liquid dries up before the 45 mins mark.*

  31. Remove from heat and set aside.

  32. Assemble the sandwich.

  33. In a small bowl, add in yogurt and coriander.

  34. Mix to combine well.

  35. Keep chill in the fridge until ready to use.

  36. Place pita bread on a working surface.

  37. Spread a thin layer of the yogurt mixture onto the pita bread, halfway thru.

  38. Sprinkle cucumber and carrot over the yogurt.

  39. Spoon the chicken vindaloo onto the other half of the pita bread.

  40. Close the pita and sandwich together.

  41. Repeat the steps for the remaining pita sandwiches.

  42. Serve immediately.

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