Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 teaspoon ground turmeric; 1/2 teaspoon ground cardamom; 1/2 tablespoon ground cinnamon; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper, or to taste; 1 tablespoon olive oil; 2 cups chopped onion; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger root; 1 tablespoon tomato paste; 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces; 2 large potatoes, cut into 1/2-inch cubes; 2 (14.5 ounce) cans diced tomatoes, drained; 1 1/2 cups chicken broth; 2 tablespoons wine vinegar; 1 bay leaf; salt and black pepper to taste

Servings: persons

1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 tablespoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 1/2 cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

1
Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
2
Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon ground turmeric, 1/2 teaspoon ground cardamom, 1/2 tablespoon ground cinnamon, 1/2 teaspoon ground coriander, and more.

Yes, Chicken Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vindaloo

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