Chicken Vindaloo
Vindaloo [ VIHN- dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit.
Makes 4 servings (7 cups) Total time: 45 minutes
PURÉE:
1/3 6 1
1 1 1/2 1/2 1
MELT:
2
2 3
2 8
1 cup distilled white vinegar cloves garlic, peeled 3-inch knob fresh ginger, peeled and chopped serrano chile, chopped,
optional
Tbsp. each garam masala and tomato paste tsp. each turmeric, kosher salt, and dry mustard tsp. red pepper flakes,
optional lb. boneless, skinless chicken thighs, trimmed and cubed
Tbsp. ghee or unsalted butter cups diced onions cups low-sodium chicken broth cups diced Roma tomatoes oz. Yukon gold potatoes, cut into 2-inch cubes cup chopped fresh cilantro Lime wedges and plain yogurt
Purée vinegar, garlic, ginger, serrano, garam masala, tomato paste, turmeric, salt, dry mustard, and pepper flakes in a mini food processor for the spice paste. Toss chicken with spice paste in a bowl.
Melt ghee in a Dutch oven or pot over medium-high heat. Add onions and cook until lightly browned, 5 minutes. Add chicken and any paste left in bowl; cook until chicken browns, stirring often, 5 minutes.
Stir in broth, tomatoes, and potatoes; bring to a boil. Reduce heat to medium-low, partially cover, and cook vindaloo 10 minutes. Remove lid; cook vindaloo until potatoes are fork-tender, 15 minutes more. Coarsely crush potatoes with a potato masher, then stir in cilantro. Serve vindaloo with lime wedges and yogurt.
Per serving: 316 cal; 12g total fat (6g sat); 128mg chol; 419mg sodium; 23g carb (3g fiber, 5g total sugars); 27g protein