Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped onions; 1 1/2 cups chopped seeded tomatoes (about 4 medium); 2 1/2 tablespoons distilled white vinegar; 1 large garlic clove, chopped; 1 teaspoon minced peeled fresh ginger; 1 teaspoon tomato paste; 1 teaspoon garam masala*; 1 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon (or more) cayenne pepper; 2 tablespoons vegetable oil; 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces; 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces; 1 1/2 cups low-salt chicken broth or water

Servings: persons

3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water

1
Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.
2
Heat oil in heavy large pot over medium-high heat.
3
Add paste from processor and cook until golden, stirring occasionally, about 3 minutes.
4
Add chicken and potatoes; saute 5 minutes.
5
Add broth; bring to boil.
6
Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.
7
Uncover and simmer until chicken is cooked through, about 5 minutes longer.
8
Season with more cayenne, if desired, and salt and pepper.
9
*A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets.
10
To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 3 cups chopped onions, 1 1/2 cups chopped seeded tomatoes (about 4 medium), 2 1/2 tablespoons distilled white vinegar, 1 large garlic clove, chopped, 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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