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Chicken Vindaloo with Potatoes

Moist, tender pieces of chicken thighs are poached with potatoes in this simple recipe for restaurant-quality chicken vindaloo.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 328
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons curry powder
  • 1 tablespoon hot paprika
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 2 cloves garlic, finely chopped
  • 2 medium limes, juiced
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 medium Fresno chile pepper, seeded and minced
  • 1 2 inch piece fresh ginger, grated or finely chopped
  • 2 large bay leaves
  • 0.25 teaspoon ground cardamom
  • 1 15 ounce can petite diced tomatoes
  • 1 cup chicken stock
  • 1 large potato, peeled and cut into 1-inch cubes

Method
 

  1. Combine curry powder and paprika in a small bowl.
  2. Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.
  3. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.
  4. Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.

Nutrition

Calories: 328kcalCarbohydrates: 20gProtein: 28gFat: 15gSaturated Fat: 4gCholesterol: 92mgSodium: 388mgFiber: 4gSugar: 4g

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