Spicy Chicken Vindaloo

⏱ 45 mins 🍽 6 serving(s) 🌶 indian 🏷 Curries

This classic Indian curry features chicken and potatoes in a richly spiced, tangy sauce. The dish is known for its heat, so serving it with cooling raita or yoghurt is recommended. It's a flavourful meal that comes together in under an hour, ideal for a satisfying dinner with steamed rice or warm naan bread.

Spicy Chicken Vindaloo

Ingredients

  • 3 cups chopped red onions
  • 1 1/2 cups chopped seeded tomatoes
  • 2 1/2 tablespoons distilled white vinegar
  • 2 large garlic cloves, 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 cayenne pepper
  • 2 tablespoons canola oil
  • 6 skinless boneless chicken thighs, cubed
  • 1 1/2 lbs new potatoes, peeled, cut into cubes
  • 1 1/2 cups low-salt chicken broth or 1 1/2 cups water

Method

  1. Combine the first 11 ingredients listed with 1/4 teaspoon cayenne pepper in a food processor and blend into a smooth paste.
  2. Warm the canola oil in a medium non-stick pot. Add the prepared paste and cook, stirring, for about 4 minutes until it just begins to brown.
  3. Add the cubed chicken thighs and cubed new potatoes to the pot and simmer for about 6 minutes.
  4. Pour in the chicken broth and bring the mixture to a boil.
  5. Lower the heat to medium-low, cover the pot, and cook until the potatoes are tender, stirring occasionally, for about 15 - 20 minutes.
  6. Remove the lid and continue to cook, stirring, for about 5-7 minutes until the chicken is fully cooked through.
  7. Serve the finished vindaloo with basmati rice, raita, or naan.

Nutrition (per serving)

Sodium281700 mg

Recipe details

CategoryCurries
Cuisineindian
AuthorBy The Lake