Spicy Chicken Vindaloo
Chicken, tomatoes and distilled white vinegar simmered on the stove and spiced with ginger and garam masala for a British curry-house dish.
45 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 35 min · 45 min total
- medium
- 1
Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
- 2
Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
- 3
Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
