Name: Chicken Vindaloo
Yield: Makes 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

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Chicken VindalooBrian Leatart

Serve this delicious curried chicken dish with steamed basmati rice or Indian flatbreads.

Recipe information

Yield
Makes 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

Preparation

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

TagsCurry Tomato Vegetable Chicken Thigh Chicken Poultry Russet Potato Potato Root Vegetable Onion Main Dinner Dairy Free Gluten Free Nut Free Weeknight Meals Saute Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes