Chicken Vindaloo with Potatoes

My husband heard of this dish and asked me to make it. I found this recipe and decided to give it a shot. Hubby and children devoured it! Not too long after, hubby and I went to an Indian restaurant and ordered their vindaloo. I was so pleased to find out this version I cooked at home was right on the mark. Garnish with toasted peanuts or sliced almonds, chopped mint and cilantro, and lime wedges. Serve over cooked rice.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 328 Calories

Ingredients

• ¼ teaspoon ground cardamom
• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1 cup chicken stock
• 1 medium onion, chopped
• 2 tablespoons curry powder
• 2 cloves garlic, finely chopped
• 1 tablespoon hot paprika
• 1 (15 ounce) can petite diced tomatoes
• 2 large bay leaves
• 2 medium limes, juiced
• 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
• 1 medium Fresno chile pepper, seeded and minced
• 1 (2 inch) piece fresh ginger, grated or finely chopped
• 1 large potato, peeled and cut into 1-inch cubes

Recipe Instructions

Step 1

Combine curry powder and paprika in a small bowl.

Step 2

Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.

Step 3

Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.

Step 4

Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.