Name: Chicken Vindaloo
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Ground turmeric - 1 teaspoon; Ground cardamom - ½ teaspoon; Ground cinnamon - ½ tablespoon; Ground coriander - ½ teaspoon; Ground cloves - ½ teaspoon; Ground cumin - ½ teaspoon; Paprika - ½ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Chopped onion - 2 cups; Olive oil - 1 tablespoon; Garlic, minced - 3 cloves; Grated fresh ginger root - 1 tablespoon; Tomato paste - 1 tablespoon; Skinless, boneless chicken thighs, cut into 1 1/2-inch pieces - 1 pound; Potatoes, cut into 1/2-inch cubes - 2 large; Diced tomatoes, drained - 2 (14.5 ounce) cans; Chicken broth - 1 ½ cups; Wine vinegar - 2 tablespoons; Bay leaf - 1; Salt and black pepper to taste - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Vindaloo

1. Ground turmeric - 1 teaspoon

2. Ground cardamom - ½ teaspoon

3. Ground cinnamon - ½ tablespoon

4. Ground coriander - ½ teaspoon

5. Ground cloves - ½ teaspoon

6. Ground cumin - ½ teaspoon

7. Paprika - ½ teaspoon

8. Cayenne pepper, or to taste - ¼ teaspoon

9. Chopped onion - 2 cups

10. Olive oil - 1 tablespoon

11. Garlic, minced - 3 cloves

12. Grated fresh ginger root - 1 tablespoon

13. Tomato paste - 1 tablespoon

14. Skinless, boneless chicken thighs, cut into 1 1/2-inch pieces - 1 pound

15. Potatoes, cut into 1/2-inch cubes - 2 large

16. Diced tomatoes, drained - 2 (14.5 ounce) cans

17. Chicken broth - 1 ½ cups

18. Wine vinegar - 2 tablespoons

19. Bay leaf - 1

20. Salt and black pepper to taste - 1

How to cook deliciously - Chicken Vindaloo

1. Stage

Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.

2. Stage

Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.

3. Stage

Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf; bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes.

4. Stage

Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.