Recipe information
Ingredients for - Chicken Vindaloo with Potatoes
3. Skinless, boneless chicken thighs, chopped into bite-sized pieces - 2 pounds
9. Fresno chile pepper, seeded and minced - 1 medium
10. Fresh ginger, grated or finely chopped - 1 (2 inch) piece
15. Potato, peeled and cut into 1-inch cubes - 1 large
How to cook deliciously - Chicken Vindaloo with Potatoes
1. Stage
Combine curry powder and paprika in a small bowl.
2. Stage
Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.
3. Stage
Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.
4. Stage
Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.
