5/20/2016 Chicken Vindaloo ­ Printer Friendly ­ Allrecipes.

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Chicken Vindaloo
Bertolli Olive Oil
Extra Virgin
Prep Cook Ready In
1/2 O卂 - expires in 6
30 m 35 m 1h5m
days

Recipe By: Keith Dallmer

"A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish."

Ingredients Chicken Thighs

1 ea For $2.99 -
1 teaspoon ground turmeric 3 cloves garlic, minced
expires in 6 days
1/2 teaspoon ground cardamom 1 tablespoon grated fresh ginger root
1/2 tablespoon ground cinnamon 1 tablespoon tomato paste
1/2 teaspoon ground coriander 1 pound skinless, boneless chicken thighs, cut into 1
1/2 teaspoon ground cloves 1/2-inch pieces
1/2 teaspoon ground cumin 2 large potatoes, cut into 1/2-inch cubes
1/2 teaspoon paprika 2 (14.5 ounce) cans diced tomatoes, drained
1/4 teaspoon cayenne pepper, or to taste 1 1/2 cups chicken broth
1 tablespoon olive oil 2 tablespoons wine vinegar
2 cups chopped onion 1 bay leaf
salt and black pepper to taste

Directions
1 Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a
Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the
spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and
ginger. Increase heat to medium, and cook until so卂ened, about 5 minutes.
2 Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken
broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low,
cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about
15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt,
black pepper, and cayenne pepper to serve.

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Printed From Allrecipes.com 5/19/2016

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