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Chicken Aloo Vindaloo

Name: Chicken Aloo Vindaloo
Prep time: 15 min
Cook time: 25 min
Ingredients: 450 g chicken thighs (cut to 1 ½" dice); 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

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.

Prep Time: 15

Cook Time: 25

Servings: servings

Ingredients

450 g chicken thighs, cut to 1 ½" dice
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

Metric – US Customary

Instructions

Salt the chicken and set it aside while you prepare the rest of the ingredients.
In a dutch oven, 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.
Add in the spices and cook for 1 more minute.
Stir in the stock and bring the pot to a boil. Add in the chicken and potatoes. Simmer uncovered for 15-18 minutes, stirring often.
Adjust the consistency with stock if needed.
Serve over basmati rice with yogurt & cilantro.