|Perfect autumn comfort food!|
I have to admit that I’m a sucker for Hallmark movies! The other night, when I was watching The Good Witch’s Wonder, they were talking about “Chicken Vindaloo” – it’s her step-son’s favorite meal. It’s such a fun word to say, isn’t it? “Vindaloo!” So, of course, I was intrigued. When I found the recipe on epicurious.com, I knew we’d have to try it. Chicken Vindaloo is a wonderful Indian dish of chicken and potatoes simmered in a deliciously spiced tomato sauce and served over rice. It’s really easy to make on a weeknight, and we both had seconds. We added in a cup of peas for color and thought carrots, or sweet potatoes would be great in this sauce as well.
- 3 cups chopped onions
- 1½ cups chopped seeded tomatoes (about 4 medium)
- 2½ tablespoons distilled white vinegar
- 1 large garlic clove, chopped
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon (or more) cayenne pepper
- 2 tablespoons vegetable oil
- 6 skinless boneless chicken thighs, cut into 1- to 1½-inch pieces
- 1½ pounds russet potatoes, peeled, cut into 1-inch pieces
- 1½ cups low-salt chicken broth or water
- Blend first 11 ingredients and ¼ 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. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
|A simmering pot of goodness!|
So, if you’re looking for a flavorful new way to prepare chicken and potatoes, give this recipe a try and shout out, “Vindaloo!” while you’re making it!
|Sign of The Black Cat Bar in Rose Street, Edinburgh, Scotland|