Chicken Vindaloo
Recipe type: Entree
Cuisine: Indian
  • 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
  1. 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.
Recipe by Create Amazing Meals at