Chicken Vindaloo
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Serve with Cucumbers in Yogurt with Mint or Pan Grilled Asparagus or Pan Grilled Broccoli
Ingredients
| 1 large White or yellow onions (chopped) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 Tbsp White wine vinegar |
| 4 clove Garlic, raw |
| 2 tsp. Ginger root, raw (minced) |
| 1 tsp. Garam masala |
| 1 tsp. Ground turmeric |
| 1/2 tsp. 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 (leave thighs whole) |
| 1 1/2 pound Yukon gold potatoes (1/2 inch cubes, skin left on) |
| 1 1/2 cup Water |
| 4 Tbsp Coriander (cilantro) leaves, raw |
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.
Serve this recipe with one of these vegetable side dishes.
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
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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.