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Chicken Vindaloo

The Gourmet Gourmand
  • 120 minutes
  • Serves

INGREDIENTS

2

lbs Chicken (breast or thighs), boneless

1

(3”) piece of ginger- cut into 2 pieces

1

small yukon gold potatoes, cut into quarters, small

16 cloves

Garlic

2

Serrano chiles

2

Spanish onions, large

2 tsp

Brown sugar

5

Cloves, whole

2 tsp

Coriander seeds

4 tbsp

Kashmiri chili powder

1 tbsp

Mustard seeds, yellow

1 tbsp

Peppercorns, whole

1

Salt

1 tsp

Turmeric

3 tbsp

Olive oil

3/8 cup

Red wine vinegar

2 tsp

Cumin seeds

1

(1”) cinnamon stick