Wicked Chicken Vindaloo

Wicked Chicken Vindaloo

Photo by Alexi S.

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups chopped onions

  • cups chopped seeded tomatoes (about 4 medium)

  • 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

  • pounds russet potatoes, peeled, cut into 1-inch pieces

  • cups low-salt chicken broth or water


Blend first 11 ingredients and 1/4 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 spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.


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