A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.

    Advertisement
  • Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

416.6 calories; 26.3 g protein; 50.4 g carbohydrates; 70.3 mg cholesterol; 785.1 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2011
This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much for sharing. Read More
(19)

Most helpful critical review

Rating: 3 stars
07/02/2014
It was a nice spice filled Indian inspired dish but not what I consider to be chicken vindaloo. If you like your Indian food on the mild side then this is for you. Read More
(32)
41 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/17/2011
This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much for sharing. Read More
(19)
Rating: 3 stars
07/02/2014
It was a nice spice filled Indian inspired dish but not what I consider to be chicken vindaloo. If you like your Indian food on the mild side then this is for you. Read More
(32)
Rating: 5 stars
05/17/2011
This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much for sharing. Read More
(19)
Advertisement
Rating: 5 stars
05/15/2011
This was the best chicken I have ever had. Great recipe and easy to make. Served it over some basmati rice Read More
(17)
Rating: 3 stars
05/16/2011
This was okay. It's not quite the right spice combination for my taste and not quite spicy enough - maybe I need to add more cayenne pepper. The potatoes weren't quite done after 20 plus minutes of simmering. Read More
(6)
Rating: 2 stars
01/28/2012
I would give it 2.5 starts but that is not an option. I think this dish has potential but it just was not there. I agree with one reviewer that the dish has flaws. I took that person's advice and did not add the toasted spices so early in the process but I don't know if that made a difference. But the chicken was finished well before the potatoes. In fact we gave up on them likely about 20 minutes after the chicken was done. One option would be to microwave the potatoes some first. However to me even though we added all those spices I tasted mostly the cayenne pepper. My boyfriend on the other hand said the dish was bland. He suggested the dish would be better slow cooked so the spices can get into the chicken and the potatoes. So perhaps that would help. But as written I would never make it again. I love Indian food and with all the Indian spices I had high hopes though. Read More
(6)
Advertisement
Rating: 4 stars
12/20/2011
I made this and was pretty skeptical looking at all the different spices. While it was cooking I started to worry even more because it didn't smell anything like the vindaloo I know. In the end it tastes good but still not like the vindaloo I was hoping for. I found the Cardamon spice to be a bit overwhelming and would leave it out if I made it again. Read More
(5)
Rating: 3 stars
01/20/2012
This recipe had all the earmarks of having great flavor and I didn't follow the recipe verbatim but I will say this. Overpowerfully bitter strong taste! Might be because I used whole cloves instead of ground? Also when toasting the spices I almost warn against this. If you do burn them I think that could add bitterness. Also...when adding the onions the spices dry up all the oil so it makes it very difficult to get a good sweat on them. toast spices spearately and saute the chicken in the onions and garlic first before adding the spices. Technical flaws galore in this dish. Read More
(4)
Rating: 4 stars
12/31/2011
This was good but I agree with the other reviewers. The spice combination was just a little off. I think I'd add less cloves a touch more cinnamon and some mustard powder next time. We DID finish the leftovers though so it was pretty good. Read More
(3)
Rating: 4 stars
02/13/2012
It's a very good dish but I don't think I want to make it again. Read More
(3)