Chicken Vindaloo

We adjusted the portion of chicken thighs and potatoes to create an authentic and high-protein Goan-style curry.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 850 g / 1.87 lbs boneless skinless chicken thighs (cubed) · 1224 kcal in the whole recipe
• 1 large potato (200 g / 7 oz, cubed) · 154 kcal in the whole recipe
• 1 large onion (150 g / 5.3 oz, finely chopped) · 60 kcal in the whole recipe
• 4 cloves garlic (16 g) · 24 kcal in the whole recipe
• 2 tbsp fresh ginger (12 g, grated) · 10 kcal in the whole recipe
• 2 tbsp apple cider vinegar (30 g) · 6 kcal in the whole recipe
• 200 g / 7 oz canned diced tomatoes · 36 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tbsp ghee (13 g) · 114 kcal in the whole recipe
• 4 dried red chilies, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, salt, and water

Method

1. Puree garlic, ginger, vinegar, dried red chilies, cumin, coriander, and turmeric into a smooth paste.

   

2. Coat the cubed chicken thighs with this spicy vinegar paste and marinate for at least 20 minutes.

   

3. Heat ghee in a deep pot over medium heat, add chopped onion and cook until golden, then stir in tomato paste and canned diced tomatoes.

   

4. Add the marinated chicken thighs and potato cubes into the pot, stir-frying for 3-4 minutes.

   

5. Pour in 1 cup of water, cover with a lid, and simmer on low heat for 25-30 minutes until the chicken and potatoes are tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.