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
- 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
- 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.
Like this? Leave a comment below!