Spiced Chicken Vindaloo with Potatoes

1. 1

   Gather all ingredients.

2. 2

   Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes, stirring constantly to prevent burning.

3. 3

   Stir in the onion, olive oil, garlic, and ginger. Raise the heat to medium; cook and stir until the onion softens, about 5 minutes.

4. 4

   Stir in the tomato paste until no lumps remain. Add the chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.

5. 5

   Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the potatoes are tender and the chicken is no longer pink in the center, about 15 minutes. Uncover and cook until the sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and more cayenne pepper.

• Calories 613.62 kcal High
• Protein 37.56 g Good Source
• Carbs 88.1 g Moderate
• Total Fat 13.17 g Moderate
• Saturated Fat 3.53 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 100.92 mg High
• Sodium 1273.99 mg High
• Fiber 10.34 g Good Source
• Sugar 9.28 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 119.38 mg Low Source
• Iron 3.36 mg Moderate
• Potassium 822.87 mg Moderate
• Vitamin A 2.74 mcg_rae Low Source
• Vitamin C 17.85 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷