Chicken Vindaloo

Chicken Vindaloo
Photo by Brian Leatart

Ingredients

  • ½ teaspoon paprika
  • 1 ½ cups low-salt chicken broth or water
  • 1 ½ pounds russet potatoes
  • 3 cups onions
  • 1 ½ cups tomatoes
  • 2 ½ tablespoons distilled white vinegar
  • 1 large garlic clove
  • + 9 more ingredients
    • 1 teaspoon fresh ginger
    • 1 teaspoon ground turmeric
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ¼ teaspoon cayenne pepper
    • 2 tablespoons vegetable oil
    • 6 skinless boneless chicken thighs
    • 1 teaspoon tomato paste
    • 1 teaspoon garam masala

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...

View full recipe at Epicurious

Comments

Variations on Chicken Vindaloo

  • Chicken Vindaloo
    • 1 14 1/2- to 16-ounce can diced tomatoes in juice
    • 2 1/2 cups onions
    • 1/2 cup fresh cilantro
    • 1 1/2 tablespoons curry powder
    • +10 other ingredients
  • Chicken Vindaloo
    • 2 large onions
    • 1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch pieces
    • 1 teaspoon ground cinnamon
    • +10 other ingredients


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