Easy Chicken Vindaloo

Contrary to popular belief, the hardest thing about making home-cooked Indian food is gathering all the spices from your pantry shelves and blending them into a quick but fragrant spice paste. The rest is just as easy as making your fall-back chicken in a pan.

Casey Barber

Easy Chicken Vindaloo

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    3 cloves garlic, roughly chopped 1/4 teaspoon ground cloves
    1 1-inch piece of fresh ginger, peeled 1 1/2 pounds chicken thighs, cut into 1-inch cubes
    1 teaspoon red chili flakes 1 small white or yellow onion, minced
    1 teaspoon ground cumin 1/2 pound Yukon gold or russet potatoes, cut into 1/2-inch cubes.
    1 teaspoon ground cinnamon 1/4 cup white wine vinegar or dry white wine
    1 teaspoon ground mustard seeds 2 cups chicken broth
    1 teaspoon freshly ground black pepper 1/2 cup basmati or long-grain white rice
    1/2 teaspoon ground turmeric 2-3 tablespoons olive oil
    1/2 teaspoon ground coriander


    Prep: 20 min Total:
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    • 1

      Puree the garlic, ginger, red chili flakes, cumin, cinnamon, mustard, pepper, turmeric, coriander and cloves in a blender or small food processor to make a slightly damp spice paste.

    • 2

      Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium heat until shimmering. Add the chicken and sear in batches if necessary, making sure not to crowd the pan. Reserve the browned chicken on a plate.

    • 3

      Add the spice paste and cook, stirring, for a minute. Add the onion and potatoes and stir to coat with the spice paste. Cook for a minute or two, then return the chicken to the pan.

    • 4

      Add the vinegar stir to scrape up the browned bits on the bottom of the pan. Add the chicken broth and bring to a gentle boil.

    • 5

      Stir in the rice and reduce the heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes until the rice and potatoes are tender.

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