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!