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Spicy Chicken Vindaloo

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Indian
Spicy Chicken Vindaloo
Ingredients
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 cups chopped onion
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon tomato paste
  • 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 2 large potatoes, cut into 1/2-inch cubes
  • 2 (14.5 ounce) cans diced tomatoes, drained
  • 1 1/2 cups chicken broth
  • 2 tablespoons wine vinegar
  • 1 bay leaf
  • salt and black pepper to taste
Instructions
1
Heat the Dutch oven or large pot over a medium-low flame, adding turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper. Stir frequently to prevent burning as the spices toast, taking approximately 2 minutes.
2
Next, combine the onion, olive oil, garlic, and ginger in the pot. Raise the heat to a medium level and cook, stirring constantly, until the onion becomes soft and translucent, which should take around 5 minutes.
3
Add the tomato paste to the mixture, stirring until it dissolves without any lumps remaining. Then, introduce chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf into the pot. Bring the mixture to a boil before reducing the heat to a medium-low level and covering it with a lid. Simmer for about 15 minutes, or until the potatoes are tender and the chicken is cooked through, no longer pink in the center.
4
Remove the lid and continue cooking for an additional 5 minutes, allowing the sauce to thicken slightly. Season with salt, black pepper, and any additional cayenne pepper as desired.