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Chicken Vindaloo Recipe

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This recipe for Chicken Vindaloo is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chopped onions
4 medium chopped tomatoes
2 1/2 tbsp. distilled white vinegar
1 large garlic clove, chopped
1 tsp. minced peeled fresh ginger
1 tsp. tomato paste
1 tsp. garam masala*
1 tsp. ground turmeric
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. (or more) cayenne pepper
2 tbsp. vegetable oil
1.5 lbs boneless skinless chicken, cut into 1- to 1 1/2-inch pieces
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water
Directions:
Directions:
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.

Serve with naan (Indian flatbread) and rice.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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