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Chicken Vindaloo

  • 420minutes
  • 454calories

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Source: www.womansday.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 Tbsp cider vinegar

  2. 2 Tbsp olive oil

  3. 6 cloves garlic, peeled

  4. 2 jalapeño peppers, seeded

  5. 3 Tbsp chopped ginger

  6. 2 tsp ground cumin

  7. 3/4 tsp ground cardamom

  8. 3/4 tsp turmeric

  9. 1/4 tsp ground cloves

  10. 21/2 lb chicken drumsticks and thighs, skin and visible fat removed

  11. 1 Tbsp olive oil

  12. 2 cups chopped onions

  13. 1 lb Yukon gold potatoes, peeled, cut in 1-in. pieces

  14. 1 can (14 1/2 oz) diced tomatoes

  15. 2 cups baby spinach

Instructions Jump to Ingredients ↑

  1. Marinade: Pulse ingredients in food processor until smooth. Pour into a gallon-size ziptop bag. Add chicken; turn to coat. Refrigerate at least 2 hours or up to 6 hours.2. Heat oil in large skillet. Add onions and sauté 8 minutes or until golden. Add chicken, marinade, potatoes and tomatoes. Bring to a simmer, cover and cook 30 minutes or until chicken is cooked through and potatoes are tender.3. Remove chicken to a platter. Add spinach to skillet; stir to mix. Cover and cook 1 minute until wilted. Spoon all over chicken.

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