Indian Chicken

Spicy Chicken Vindaloo with Coconut Rice and Aloo Gobi

Name: Spicy Chicken Vindaloo with Coconut Rice and Aloo Gobi
Prep time: PT30
Cook time: PT45
Total time: PT75
Yield: 4
Cuisine: Indian
Ingredients: 1.5 pound boneless, skinless chicken thighs; 1 can full-fat coconut milk; 2 tablespoon ghee; 1 medium yellow onion; 4 clove garlic; 1 inch ginger; 1 inch green chili; 1 pound cauliflower; 1 pound potato; 0.5 cup cilantro; 1.5 cup basmati rice; 2 tablespoon white vinegar; 2 tablespoon vegetable oil; 2 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 1 teaspoon turmeric powder; 1 teaspoon chili powder; 1 teaspoon garam masala; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 1 teaspoon salt; 0.5 teaspoon black pepper; 10 whole curry leaves

Ajru

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Get ready for a flavorful Indian feast! This Spicy Chicken Vindaloo with Coconut Rice and Aloo Gobi requires about 1 hour 30 minutes, including 30 minutes+ for marinating. First, blend the vindaloo paste and marinate the chicken. While it marinates, prep your cauliflower and potatoes. Next, sauté the paste and chicken. While it simmers, cook the rice and aloo gobi. Garnish and enjoy your homemade delight!

Meat, Eggs, & Dairy

1 1/2 pounds boneless, skinless chicken thighs
1 can full-fat coconut milk
2 tablespoons ghee

Fresh Produce & Herbs

1 medium yellow onion
1 inch ginger
1 inch green chili
1 pound cauliflower
1 pound potato
1/2 cup cilantro

Seasonings & Spices

4 cloves garlic
2 teaspoons cumin seeds
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon black pepper
10 whole curry leaves

Pantry Items

1 1/2 cups basmati rice
2 tablespoons white vinegar
2 tablespoons vegetable oil

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