Chicken Vindaloo

  • Ready in 45m

  • Serves 4

  • 419 calories

  • 46.8g carbs

The recipe Chicken Vindaloo is ready in approximately 45 minutes and is definitely a tremendous gluten free, dairy free, and whole 30 option for lovers of Indian food. This recipe makes 4 servings with 479 calories, 40g of protein, and 15g of fat each. For $2.46 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up cayenne pepper, tomato paste, garam masala, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course.

16 ingredients

  1. 1/4 tsps cayenne pepper
  2. 1 tsp fresh ginger
  3. 1 tsp garam masala
  4. 1 large garlic clove
  5. 1/2 tsps ground coriander
  6. 1/2 tsps ground cumin
  7. 1 tsp ground turmeric
  8. 2 cups low-salt chicken broth
  9. 3 cups onions
  10. 1/2 tsps paprika
  11. 2 lb russet potatoes
  12. 6 skinless boneless chicken thighs
  13. 1 tsp tomato paste
  14. 2 cups tomatoes
  15. 2 tbsps vegetable oil
  16. 3 tbsps white distilled vinegar

Instructions

  1. Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.
  2. Heat oil in heavy large pot over medium-high heat.
  3. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes.
  4. Add chicken and potatoes; sauté 5 minutes.
  5. 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.
  6. *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.
Chicken Vindaloo

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