Serves 4
50 min
Chicken Vindaloo
Recipe GLPRb596225a2e99b6
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.
