Recipe

Easy Chicken Madras Recipe

Name: Easy Chicken Madras Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
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

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

Prep 30mCook 35mTotal 65mServes 4

Ingredients

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Instructions

1
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.
2
Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
3
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.
4
Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

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