Chicken Vindaloo

Ingredients

• ground turmeric (1 teaspoon)
• ground cardamom (0.5 teaspoon)
• ground cinnamon (0.5 tablespoon)
• ground coriander (0.5 teaspoon)
• ground cloves (0.5 teaspoon)
• ground cumin (0.5 teaspoon)
• paprika (0.5 teaspoon)
• cayenne pepper (0.25 teaspoon)
• chopped onion (2 cups)
• olive oil (1 tablespoon)
• garlic (3 cloves)
• grated fresh ginger root (1 tablespoon)
• tomato paste (1 tablespoon)
• skinless, boneless chicken thighs (1 pound)
• potatoes (2 large)
• diced tomatoes (2 cans)
• chicken broth (1.5 cups)
• wine vinegar (2 tablespoons)
• bay leaf (1 )
• salt (0 )
• black pepper (0 )

Instructions

1. Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
2. Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
3. Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf; bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes.
4. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 417
• fat: 12 g
• sats: 3 g
• carbs: 50 g
• fibre: 8 g
• protein: 26 g
• salt: 0 g