Chicken Vindaloo

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

You need 1 ingredient. The key ingredients include: ["1 large garlic clove, chopped", "1 tbs minced peeled, fresh ginger", "1 tbs tomato paste", "1 tbs garam masala (subsitute 3/4 tbs ground cumin, 3/4 tbs ground coriander, 1/2 tbs ground pepper, 1/2 ground cardamom, 1/4 tbs ground cloves and 1/4 tbs ground cinnamon (use 1 tbs))", "1 tbs ground tumeric", "1/2 tbs paprika", "1/2 tbs ground cumin", "1/2 tbs ground coriander", "1/4 tbs (or more) cayenne pepper", "2 TBS vegetable oil", "6 skinless boneless chicken thighs, cut into 1 to 1 1/2 inch pieces", "1 1/2 lbs russet potatoes, peeled, cut into 1"" pieces", "1 1/2 C low-salt chicken broth or water"].

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.