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.
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