How to Make Spicy Chicken Vindaloo

Spicy chicken vindaloo is a delicious Indian curry recipe that tastes amazing with naan, raita or steamed basmati rice. It is spicy so make sure you have some yogurt or something on hand to take the heat away if you're not used to spicy foods.

Things You'll Need

• 3 cups chopped red onions
• 1 1/2 cups chopped seeded tomatoes
• 2 1/2 tablespoons distilled white vinegar
• 2 large garlic cloves, chopped
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon tomato paste
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil
• 6 skinless boneless chicken thighs, cubed
• 1 1/2 pounds new potatoes, peeled, cut into cubes
• 1 1/2 cups low-salt chicken broth or water

Instructions

1. Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in a food processor until a smooth paste forms. Heat your canola oil in a mid-sized nonstick pot over medium-high heat. Add your paste from your processor and cook it until it is just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes

2. Add your chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let it cook until the potatoes are softened; stir every so often. This should take about 15 to 20 minutes.

3. Uncover your pan and saute the mixture until your cubed chicken is completely cooked, about 5 to 7 minutes. Serve over basmati rice, raita or naan and enjoy your spicy chicken vindaloo.