Chicken Vindaloo

Chicken vindaloo is a spicy curry dish. It was originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Preparation Details

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Servings: 4

Ingredients

• 1 teaspoon ground turmeric
• ½ teaspoon ground cardamom
• ½ tablespoon ground cinnamon
• ½ teaspoon ground coriander
• ½ teaspoon ground cloves
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper, or to taste
• 2 cups chopped onion
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger root
• 1 tablespoon tomato paste
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 2 large potatoes, cut into 1/2-inch cubes
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 ½ cups chicken broth
• 2 tablespoons wine vinegar
• 1 bay leaf
• salt and black pepper to taste

Steps

1. 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. Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
3. 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. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.