Chicken Vindaloo
Hot and spicy chicken curry. Best served with rice or roti.
access_time
65 minutes
local_dining
4 servings
- 1 teaspoon turmeric (ground)
- ½teaspoon cardamom (ground)
- ½tablespoon cinnamon (ground)
- ½teaspoon coriander (ground)
- ½teaspoon cloves (ground)
- ½teaspoon cumin (ground)
- ½teaspoon paprika
- ¼teaspoon cayenne pepper (or to taste)
- 1 tablespoon olive oil
- 2 cup onion (chopped)
- 3 clove garlic (minced)
- 1 tablespoon ginger root (grated fresh)
- 1 tablespoon tomato paste
- 1 pound chicken thighs (skinless boneless cut into 1 1/2-inch pieces)
- 2 potatoes (large, cut into 1/2-inch cubes)
- 2 tomatoes ((14.5 ounce) cans diced, drained)
- 1 ½cup chicken broth
- 2 tablespoon wine vinegar
- 1 bay leaf
- salt and black pepper (to taste)
Method
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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.
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2. Stir the spices constantly as they toast, taking care that they do not burn.
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3. Stir in the olive oil, onion, garlic, and ginger.
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4. Increase heat to medium, and cook until softened, about 5 minutes.
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5. Stir in the tomato paste until no lumps of paste remain.
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6. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf.
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7. 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.
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8. Remove the cover, and cook 5 minutes more to thicken slightly.
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9. Season to taste with salt, black pepper, and cayenne pepper to serve.