Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 teaspoon ground turmeric; 0.5 teaspoon ground cardamom; 0.5 tablespoon ground cinnamon; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cloves; 0.5 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper, or to taste; 2 cups chopped onion; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger root; 1 tablespoon tomato paste; 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces; 2 large potatoes, cut into 1/2-inch cubes; 2 (14.5 ounce) cans diced tomatoes, drained; 1.5 cups chicken broth; 2 tablespoons wine vinegar; 1 bay leaf; salt and black pepper to taste

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Chicken vindaloo is a spicy curry dish. It was originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Recipe by Keith Dallmer

Updated on April 25, 2023

close up view of Chicken Vindaloo garnished with fresh herbs on a white platter

11

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
2 cups chopped onion
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

Directions

Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf; bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes.
Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

Nutrition Facts (per serving)

417	Calories
12g	Fat
50g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 417
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	14%
Cholesterol 70mg	23%
Sodium 785mg	34%
Total Carbohydrate 50g	18%
Dietary Fiber 8g	30%
Total Sugars 11g
Protein 26g
Vitamin C 60mg	300%
Calcium 140mg	11%
Iron 8mg	45%
Potassium 1377mg	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.