Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 3 cups chopped onions; 1½ cups chopped seeded tomatoes; 2½ 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; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper; 2 tablespoons vegetable oil; 6 skinless boneless chicken thighs, cut into 1- to 1½-inch pieces; 1½ pounds russet potatoes, peeled and cut into 1-inch pieces; 1½ cups low-salt chicken broth

Recipe GLPRb596225a2e99b6

Indian

Main Course

50 min

407 cal

Servings: 4

Stovetop

SNAP eligible

A classic Indian curry with tender chicken thighs and potatoes in a warm, aromatic tomato-based sauce flavored with ginger, garlic, and warm spices. The vinegar and cayenne bring a tangy heat that builds on the palate, making this a satisfying and flavorful main course.

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Ingredients

3 cups chopped onions

1½ cups chopped seeded tomatoes

2½ 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

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

2 tablespoons vegetable oil

6 skinless boneless chicken thighs, cut into 1- to 1½-inch pieces

1½ pounds russet potatoes, peeled and cut into 1-inch pieces

1½ cups low-salt chicken broth

Directions

In a food processor, combine the onions, tomatoes, vinegar, garlic, ginger, tomato paste, garam masala, turmeric, paprika, cumin, coriander, and cayenne pepper. Blend until a smooth paste forms.
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the spice paste and cook, stirring occasionally, for about 3 minutes until the mixture becomes fragrant and golden brown.
Add the chicken thighs and diced potatoes to the pot. Stir to coat with the spice paste and cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low, cover the pot with a lid, and simmer for about 15 minutes, stirring occasionally, until the potatoes become tender.
Remove the lid and continue simmering for an additional 5 minutes until the chicken is cooked through (internal temperature should reach 165°F).
Season to taste with additional cayenne pepper for extra heat, salt, and black pepper as desired. Serve hot.

Comments

Grocery List Plus Editorial Staff4

Chicken vindaloo works well for Charlotte weeknight cooking—all ingredients are available at Harris Teeter, Food Lion, or Walmart without a special trip, and the spice blend costs little more than basic pantry staples. The real time is closer to 70 minutes when you account for browning the chicken, simmering the sauce, and cooking the potatoes through, so budget an extra 20 minutes beyond the stated 50. This is a forgiving braise that tolerates gentle reheating and improves slightly the next day, making it genuine leftovers rather than a same-night dish. The dish feeds four generously with rice, though it demands more active attention than a set-it-and-forget-it stew, and the heat level (cayenne plus paprika) skews spicy enough to check your household's tolerance before serving to younger eaters.