Chicken Aloo Vindaloo
This dish is so nice. It is so flavorful, a little spicy, filling and incredibly easy to make. This is perfect for a quick weeknight dinner.
Ingredients
- 450 g chicken thighs, cut to 1 ½" dice
- 4 g kosher salt
- 300 g Yukon gold potatoes, 1″ dice
- 250 g large onion, grated
- 60 mL oil or ghee
- 20 g garlic paste
- 20 g ginger paste
- 50 g tomato paste
- 10 g garam masala
- 5 g cumin
- 10 g curry powder
- 10 g paprika
- 2 g chile flakes, optional
- 750 g chicken stock
- 5 g kosher salt
Instructions
- In a mixing bowl, salt the chicken with 4g/1tsp of kosher salt and set it aside while you prepare the rest of the ingredients.
- In a dutch oven, or a wide heavy bottomed pot, sauté the grated onion over medium heat in oil for about 5 minutes until the moisture is cooked out and it has browned.
- Stir in the garlic, ginger, and tomato paste. Cook for an additional 2 minutes over medium heat.
- Add in the spices and toast for 1 more minute.
- Stir in the stock and bring the pot to a boil. Add in the chicken and potatoes and reduce to a strong simmer uncovered for 15-18 minutes, stirring often.
- Adjust the consistency with stock if needed.
- Serve over basmati rice with yogurt & cilantro.
Notes
If your liquid is still loose aftertaste the chicken and potatoes are fully cooked, you can do one of two things:
- Strain off the cooking liquid and reduce it separately, this might get a little messy though.
- Add an about 5-10g of cornstarch to it. Just make a slurry with water, bring the vindaloo up a boil and stir in the slurry.
Like this? Leave a comment below!
Hi Brian,
When I cooked this recipe, my broth didn’t thicken like yours did in the video after 15-18 videos. I gave it probably ten extra minutes and it was still much looser than the thick sauce I saw in the video.
Can you clarify the heat levels you used throughout the cooking, as in bring to hard boil then roll back to low simmer or did you keep a stronger simmer.
Thank you