Chicken Vindaloo11 Reviews
- Prep: 30 min
- Cook: 35 min
- Ready In: 1 hr 5 min
“A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.” - by kdallmer
Original recipe yields 4 servings
- Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
- Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.
Amount Per Serving (4 total)
- 411 cal
- 11.4 g
- 50.1 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This was NOT chicken vindaloo by any stretch of the imagination. It was a nice spice filled Indian inspired dish. If you like your Indian food on the mild side, then this is for you...." See more"
"This was the best chicken I have ever had. Great recipe and easy to make. Served it over some basmati rice..." See more"
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