Chicken Vindaloo

Name: Chicken Vindaloo
Total time: 7200 s
Cuisine: American
Ingredients: 1.5 lbs chicken breast; 1 onion; 2 potatoes; 2 cups chicken broth; 4 tsp garlic; 1.5 tsp ginger paste; 1.5 tsp paprika; 1.5 tsp coriander; 1.5 tsp turmeric; 1.5 tsp mustard powder; 1.5 tsp brown sugar; 3/4 tsp cumin; 3/4 tsp cinnamon; 1/2 tsp salt; 1/2 tsp red pepper flakes; 1/4 cup tomato paste; 6 tbsp red wine vinegar; Parsley; Batsmati rice

Shari Meyer @sharilikesrainbows

Chicken Vindaloo

Shari Meyer @sharilikesrainbows

Saved

Ingredients

2 hrs

Choppy Choppy
1.5 lbschicken breast
1onion
2potatoes
Not Choppy Choppy
2 cupschicken broth
4 tspgarlic
1.5 tspginger paste
1.5 tsppaprika
1.5 tspcoriander
1.5 tspturmeric
1.5 tspmustard powder
1.5 tspbrown sugar
3/4 tspcumin
3/4 tspcinnamon
1/2 tspsalt
1/2 tspred pepper flakes
1/4 cuptomato paste
6 tbspred wine vinegar
Parsley
Batsmati rice

Saved

Steps

2 hrs

1

Combine 1.5 tsp paprika, 1.5 tsp coriander, 1.5 tsp turmeric, 1.5 tsp mustard powder, 1.5 tsp brown sugar, 3/4 tsp cumin, 3/4 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp red pepper flakes in a small bowl. Mix.
2

In saucepan, heat 1 tbsp oil. Add chicken until you don't see any raw spots. Remove.
3

Add 1 more tbsp of oil. Add onion and cook until done. Add 4 tsp garlic and 1.5 tsp ginger paste, cook until fragrant. Add 1/4 cup tomato paste and and spice mix and stir to combine. Add chicken stock and 6 tbsp red wine vinegar. Stir.
4

Add chicken back in and potatoes and bring to a boil. Let simmer covered for 20 minutes. Remove lid and let simmer additional 10 minutes. Add salt. Serve on top of rice with parsley.