LibreRecipes

Chicken Vindaloo

Rating

Calories

892.0

Protein

54.0

Sodium

283.0

Fat

55.0

Serve this delicious curried chicken dish with steamed basmati rice or Indian flatbreads.

3 cups chopped onions

1 1/2 cups chopped seeded tomatoes (about 4 medium)

2 1/2 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

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon (or more) cayenne pepper

2 tablespoons vegetable oil

6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces

1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces

1 1/2 cups low-salt chicken broth or water

Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
*A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.