Chicken Vindaloo
Description
This chicken vindaloo is an Indian potato and meat dish flavored with toasted spices like coriander, cloves, cumin, cinnamon, cardamom, and turmeric.
Ingredients
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1 teaspoon ground turmeric
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1/2 teaspoon ground cardamom
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1/2 tablespoon ground cinnamon
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper, or to taste
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2 cups chopped onion
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1 tablespoon olive oil
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3 cloves garlic, minced
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1 tablespoon grated fresh ginger root
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1 tablespoon tomato paste
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1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
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2 large potatoes, cut into 1/2-inch cubes
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2 (14 1/2 ounce) cans diced tomatoes, drained
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1 1/2 cups chicken broth
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2 tablespoons wine vinegar
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1 bay leaf
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salt and black pepper to taste
Directions
1
Gather all ingredients.
2
Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
3
Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
4
Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
5
Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.