Vindaloo curry

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India.

Prep: 10min(s)

Cook: 30min(s)

Serves: 4

Serve With: serve with rice

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

  • 500gms skinless, boneless, Kenchic chicken thighs, cubed
  • 1 tsp ground turmeric
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp ground cloves
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp olive oil
  • 2 cups chopped onion
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tbsp tomato paste
  • 2 large potatoes, cubed
  • 2 cans diced tomatoes
  • 1 ½ cups chicken broth
  • 2 tbsp wine vinegar
  • 1 bay leaf
  • 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.