Chicken Vindaloo
Fiery, tangy chicken with potatoes in a vinegar-based sauce, for serious heat lovers who want mouth-puckering intensity.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 3 potatoes
- 2 onions
- 5 cloves garlic
- 1 tbsp ginger
- 4 dried red chilies
- 2 tbsp white vinegar
- 1 tbsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- Salt
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Save this recipeInstructions
- 1
Soak dried red chilies in 0.5 cup hot water for 10 minutes. Blend with soaking liquid, garlic, ginger, and vinegar into a smooth paste.
- 2
Cut chicken into 1.5-inch cubes. Dice potatoes into 0.75-inch cubes.
- 3
Heat oil in a large pot over medium-high heat. Sauté diced onions until golden, about 6 minutes.
- 4
Add chili paste and cook 2 minutes, stirring constantly. Add chicken and cook 3 minutes to coat. Stir in paprika and cumin.
- 5
Add potatoes and 1 cup water. Bring to simmer, cover, and cook 25-30 minutes until chicken and potatoes are tender.
- 6
Season with salt. Serve hot over rice with cooling yogurt on the side.
