Chicken Vindaloo Restaurant Style


2lbs boneless skinless chicken thighs,

cubed 2 tablespoons oil 1 large onion,

diced 4 cloves garlic,

minced 1 tablespoon ginger,

minced 2 tablespoons

curry powder 1 teaspoon

cumin 1 teaspoon turmeric 1 tablespoon

paprika 1 teaspoon

chili powder 1 teaspoon

ground coriander 1 teaspoon

garam masala 1 28-ounce can diced

tomatoes 1/2 cup

chicken broth 1/4 cup

white vinegar 2 tablespoons

brown sugar 1/2 teaspoon

cayenne pepper 1 teaspoon

salt 1/2 cup cilantro leaves, chopped


1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 8 minutes.

2. Add the onion, garlic, and ginger and cook until the onion is softened, about 5 minutes.

3. Add the curry powder, cumin, turmeric, paprika, chili powder, and coriander and cook until fragrant, about 1 minute.

4. Add the tomatoes, chicken broth, vinegar, brown sugar, cayenne pepper, and salt and bring to a boil. Reduce the heat to low and simmer until the sauce is thickened, about 15 minutes. 5. Stir in the cilantro and serve. Visit our blog to find more Delicious Chicken Recipes!