Chef Joey's Chicken Vindaloo

Experience the bold and aromatic flavors of "Chef Joey's Chicken Vindaloo," a hearty Indian-inspired dish that brings a perfect balance of heat, tanginess, and rich spices to your table. Made with tender, bite-sized chicken thighs and simmered in a vibrant sauce of tomato, garlic, ginger, and warming spices like cumin, coriander, and garam masala, this dish is elevated with a touch of cayenne for a fiery kick and vinegar for a tangy twist. Creamy diced potatoes soak up the savory sauce, making every bite deeply satisfying. Ready in just over an hour, this flavor-packed recipe is ideal for serving with fluffy basmati rice or soft naan bread. Perfect for spice lovers, this homemade chicken vindaloo offers restaurant-quality flavors in the comfort of your own kitchen.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 2 tbsp Vegetable oil
• 1 medium Yellow onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 2 tbsp White vinegar
• 2 tbsp Tomato paste
• 1 cup Diced tomatoes (canned)
• 1 cup Chicken stock
• 2 medium Potatoes (peeled and diced)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Turmeric powder
• 0.5 tsp Cayenne pepper
• 1 tsp Smoked paprika
• 1 tsp Garam masala
• 1 tsp Salt
• 0.5 tsp Sugar
• 2 tbsp Fresh cilantro (chopped)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large skillet or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Add the chopped onions to the pan and sauté until golden brown, about 6-8 minutes.

Step 4

Stir in the garlic and ginger and cook for 1-2 minutes, until fragrant.

Step 5

Add the ground cumin, coriander, turmeric, cayenne pepper, smoked paprika, and garam masala. Stir for 30 seconds to toast the spices.

Step 6

Add the vinegar, tomato paste, and diced tomatoes to the pan. Stir well to combine.

Step 7

Pour in the chicken stock and bring the mixture to a simmer.

Step 8

Add the diced potatoes and chicken pieces to the pan. Stir to coat the chicken and potatoes in the sauce.

Step 9

Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

Step 10

Season with salt and sugar to taste, and adjust spice levels if needed.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve hot with basmati rice or naan bread.

Nutrition Facts

Serving size	(1715.2g)

Amount per serving	% Daily Value*
Calories	1773.0

Total Fat 82.5g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 515.7mg	0%
Sodium 3343.6mg	0%
Total Carbohydrate 117.5g	0%
Dietary Fiber 17.0g	0%
Total Sugars 23.5g
Protein 146.8g	0%

Vitamin D 0IU	0%
Calcium 264.5mg	0%
Iron 15.8mg	0%
Potassium 3678.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 32.6%

Carbs: 26.1%