Recipe courtesy of Hari Om Cuisine of India
Chicken Vindaloo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 751
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 69
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 54
- Cholesterol
- 213
- Sodium
- 1663
- Total: 1 hr 45 min (includes soaking time)
- Active: 30 min
Ingredients
10 whole dried red chiles
1/2 cup of white vinegar
5 large red onions, peeled and roughly chopped
One 1/4-inch piece unpeeled ginger, roughly chopped
10 cloves garlic
1/2 cup vegetable oil
2 bay leaves
2 cloves
2 cardamom pods
1 tablespoon cumin seeds
1 cinnamon stick
2 cups canned tomato puree
1 tablespoon Kashmiri red chile powder
1 tablespoon red chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon turmeric powder
Salt
3 pounds boneless skinless chicken thighs, cut into 1-inch cubes
3 large potatoes, peeled and cut into 1-inch cubes
1 bunch fresh cilantro, chopped
Cooked rice, for serving
Directions
- Soak the chiles in the vinegar in a small bowl for 30 minutes.
- Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside.
- Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes.
- Stir in the tomato puree. Add the chile paste, Kashmiri red chile powder, red chile powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice.