Spicy Chicken Vindaloo Recipe

Name: Spicy Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped red onions; 1 1/2 cups chopped seeded tomatoes; 2 1/2 tablespoons distilled white vinegar; 2 large garlic cloves, 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 cayenne pepper; 2 tablespoons canola oil; 6 skinless boneless chicken thighs, cubed; 1 1/2 lbs new potatoes, peeled, cut into cubes; 1 1/2 cups low-salt chicken broth or 1 1/2 cups water

Servings: persons

3 cups chopped red onions
1 1/2 cups chopped seeded tomatoes
2 1/2 tablespoons distilled white vinegar
2 large garlic cloves, 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 cayenne pepper
2 tablespoons canola oil
6 skinless boneless chicken thighs, cubed
1 1/2 lbs new potatoes, peeled, cut into cubes
1 1/2 cups low-salt chicken broth or 1 1/2 cups water

1
Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
2
Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
3
Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes. Serve over basmati rice, raita or naan, and enjoy your spicy chicken vindaloo.

785

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 red onions, 1 1/2 cups chopped seeded tomatoes, 2 1/2 tablespoons distilled white vinegar, 2 large garlic cloves, chopped, and more.

Yes, Spicy 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.

Spicy Chicken Vindaloo

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