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Lunch / Dinner

Chicken Vindaloo

Fall is the perfect season for a hearty chicken stew. And while they are staples of the season, stews are not always weeknight dinner-friendly. But you’re in luck! This speedy version of a classic Indian recipe, Chicken Vindaloo, and its companion side dish get dinner on the table fast. Chicken Vindaloo [VIHN-dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit.

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Test Kitchen Tip

Ghee [GEE] is simply the Indian version of clarified butter. Its slightly nutty flavor is due to the fact that the milk solids are left in the melted butter until they’ve browned. Find ghee at ethnic markets, specialty food stores, and some grocery stores.


Purée vinegar, garlic, ginger, serrano, garam masala, tomato paste, turmeric, salt, dry mustard, and pepper flakes in a mini food processor for the spice paste. Toss chicken with spice paste in a bowl.

Melt ghee in a Dutch oven or pot over medium-high heat. Add onions and cook until lightly browned, 5 minutes. Add chicken and any paste left in bowl; cook until chicken browns, stirring often, 5 minutes.

Stir in broth, tomatoes, and potatoes; bring to a boil. Reduce heat to medium-low, partially cover, and cook vindaloo 10 minutes. Remove lid; cook vindaloo until potatoes are fork-tender, 15 minutes more. Coarsely crush potatoes with a potato masher, then stir in cilantro. Serve vindaloo with lime wedges and yogurt.


Toss chicken with spice paste and allow it to marinate while preparing the other ingredients.


To naturally thicken the stew, coarsely crush the potatoes with a potato masher.

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