Chicken Vindaloo

Chicken Vindaloo

14 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
kdallmer
Recipe by  kdallmer

“A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.

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Reviews (14)

Rate This Recipe
DanaDC
24

DanaDC

It was a nice spice filled Indian inspired dish, but not what I consider to be chicken vindaloo. If you like your Indian food on the mild side, then this is for you.

dc2000
15

dc2000

This was the best chicken I have ever had. Great recipe and easy to make. Served it over some basmati rice

Cindy
12

Cindy

This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much for sharing.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 50.4 g
  • 16%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

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