Chicken Vindaloo
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 large White onions (chopped) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 100 grams White wine vinegar |
| 4 clove Garlic, raw |
| 2 tsp. Ginger root, raw (minced) |
| 1 tsp. Garam masala |
| 1 tsp. Ground turmeric |
| 1/2 tsp., whole Ground cumin |
| 1/4 tsp. Ground cinnamon |
| 1/8 tsp. Cayenne pepper |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 16 ounces Boneless, skinless chicken thighs |
| 1 1/2 pound Yukon gold potatoes (1 inch cubes, skin left on) |
| 4 9 sprigs Coriander (cilantro) leaves, raw |
| 1 1/2 cup Water |
Instructions
Place the olive oil in a large skillet over medium high heat. Add the chicken and cook until well browned on all sides.
Add the potatoes and cook for about two minutes, stirring frequently.
Add the sauce to the pan and stir. Add the water.
Reduce the heat to low until the pot is simmering.
Cook, stirring occasionally, until the chicken and the potatoes are tender (about 40 minutes).
Sprinkle the cilantro over the top just before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This dish is so easy. It is a single pot and all of about ten minutes prep and active cooking time. For all its simplicity, this recipe is full of flavor and at the same time is so great for you. Full of fiber but less than 500 mg sodium in a serving, this is the perfect weeknight meal.
If you like your food spicier, add a bit more cayenne pepper. This version is a bit toned down, so don’t hesitate to add more, 1/8 teaspoon at a time.