CHICKEN VINDALOO WITH POTATOES

Chicken Vindaloo with Potatoes image

My husband heard of this dish and asked me to make it. I found this recipe and decided to give it a shot. Hubby and children devoured it! Not too long after, hubby and I went to an Indian restaurant and ordered their vindaloo. I was so pleased to find out this version I cooked at home was right on the mark. Garnish with toasted peanuts or sliced almonds, chopped mint and cilantro, and lime wedges. Serve over cooked rice.

Provided by Scouters Mom

Time 1h45m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons curry powder
1 tablespoon hot paprika
2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
2 cloves garlic, finely chopped
2 medium limes, juiced
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium Fresno chile pepper, seeded and minced
1 (2 inch) piece fresh ginger, grated or finely chopped
2 large bay leaves
¼ teaspoon ground cardamom
1 (15 ounce) can petite diced tomatoes
1 cup chicken stock
1 large potato, peeled and cut into 1-inch cubes

Steps:

Combine curry powder and paprika in a small bowl.
Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.
Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.
Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 19.5 g, Cholesterol 92.2 mg, Fat 15 g, Fiber 3.7 g, Protein 28.1 g, SaturatedFat 3.5 g, Sodium 387.7 mg, Sugar 3.8 g