Vindaloo Curry
Prep Time: 10 min
Cook Time: 30 min
Serve: 4 people
INGREDIENTS
Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India.
Serve With: Rice
Main Ingredient: Chicken
500gms skinless, boneless, Kenchic chicken thighs, cubed
½ tsp ground cardamom
½ tsp ground coriander
½ tsp ground cumin
1/4 tsp cayenne pepper
2 cups chopped onion
1 tbsp grated ginger
2 large potatoes, cubed
1 ½ cups chicken broth
1 bay leaf
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp paprika
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp tomato paste
2 cans diced tomatoes
2 tbsp wine vinegar
Salt and pepper to taste
Method
- In a large pot, stir the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper over medium-low heat until the spices are fragrant, about 2 minutes.
- Stir in the olive oil, onion, garlic, and ginger. Turn up the heat to medium-high and cook for 5 minutes or until softened.
- Stir in the tomato paste until no lumps remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and the bay leaf to the pot.
- Bring to a boil, then reduce heat to medium-low, covering the pot and letting the curry simmer for 15 minutes or until the potatoes are tender and the chicken is no longer pink in the centre
- Remove the cover and cook for an added 5 minutes to thicken the sauce slightly.
- Season to taste with salt and black pepper and serve with a bed of fragrant Jasmine rice.
