Quick Chicken Vindaloo

Quick Chicken Vindaloo
Photo by Scott Phillips


  • 2 tsp. hot paprika
  • Freshly ground black pepper
  • 8 medium cloves garlic, minced
  • 1-½ Tbs. curry powder
  • 1 (14-½-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  • 1 medium yellow onion, thinly sliced
  • 3 Tbs. chopped fresh cilantro
  • + 5 more ingredients
    • 1 Tbs. grated fresh ginger
    • 2 Tbs. canola oil
    • Kosher salt
    • 1-½ lb. boneless, skinless chicken thighs, trimmed and cut into ¾- to 1-inch pieces
    • 4 Tbs. red wine vinegar

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature. Heat the oi...

View full recipe at Fine Cooking


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