Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons (or more) cayenne pepper; 1 teaspoon minced peeled fresh ginger; 1 teaspoon garam masala; 1 large garlic clove, chopped; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 teaspoon ground turmeric; 355 milliliters low-salt chicken broth or water; 710 milliliters chopped onions; 1 teaspoons paprika; 680 grams russet potatoes, peeled, cut into 1-inch pieces; 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces; 1 teaspoon tomato paste; 355 milliliters chopped seeded tomatoes (about 4 medium); 2 Tbsps vegetable oil; 3 Tbsps distilled white vinegar

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. This recipe covers 28% of your daily requirements of vitamins and minerals. 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.

Instructions

Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.

Ingredients you will need

Cayenne Pepper

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add paste from processor and cook until golden, stirring occasionally, about 3 minutes.

Add chicken and potatoes; sauté 5 minutes.

Ingredients you will need

Potato

Whole Chicken

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.

Ingredients you will need

Salt And Pepper

Potato

Ground Cayenne Pepper

Whole Chicken

Broth

*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.

Ingredients you will need

Ground Coriander

Cardamom Powder

Ground Cinnamon

Ground Clove

Ground Black Pepper

Ground Cumin

Equipment

Pot

Ingredients

Servings:

0teaspoons

(or more) cayenne pepper 1teaspoon

minced peeled fresh ginger 1teaspoon

garam masala 1large

garlic clove, chopped 1teaspoons

ground coriander 1teaspoons

ground cumin 1teaspoon

ground turmeric 355milliliters

low-salt chicken broth or water 710milliliters

chopped onions 1teaspoons

paprika 680grams

russet potatoes, peeled, cut into 1-inch pieces 6

skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces 1teaspoon

tomato paste 355milliliters

chopped seeded tomatoes (about 4 medium)2Tbsps

vegetable oil 3Tbsps

distilled white vinegar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Markus Huber Obere Steigen Gruner Veltliner. Reviewers quite like it with a 4 out of 5 star rating and a price of about 19 dollars per bottle.