Chicken Vindaloo
Chicken Vindaloo - A spicy Indian curry you can make at home. Lots of spices come together for a super flavorful dinner. Serve over rice or with naan bread.
Servings: 5
Ingredients
Marinade
- 2 pounds chicken cut into chunks
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 2 cloves garlic minced
- 2 limes juiced
Curry
- 1 large onion finely chopped
- 4 cloves garlic finely chopped
- 2 Tablespoons vegetable oil
- 2 inch piece ginger grated or minced
- 1 fresno chili or jalapeno, seeded and finely chopped
- 1 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon cinnamon
- 1 (15 oz) can crushed tomatoes
- 1 cup chicken stock
Instructions
- Combine all of the ingredients for the marinade, minus the chicken, until it forms a paste. Toss with chicken to coat, cover and refrigerate for 45-60 minutes.
- Heat a large skillet or heavy bottom pot over medium high heat. Add oil swirling to coat. Add onion and cook for 4-5 minutes until soft and translucent.
- Mix in garlic, chopped pepper and all of the spices. Cook for 3-4 minutes, stirring frequently.
- Stir in tomatoes and chicken broth and bring to a boil.
- Add chicken to the pan. Cover partially with a lid and cook for 20 minutes until chicken is tender and fully cooked.
- Serve over rice
Notes
Recipe from Rachael Ray
Nutrition
Serving: 1g | Calories: 632kcal | Carbohydrates: 20g | Protein: 54g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 23g | Cholesterol: 192mg | Sodium: 642mg | Fiber: 4g | Sugar: 5g
