Vindaloo-Spiced Chicken Thighs With Coconut-Tomato Stew
In this delicious recipe by Chef Michael Voltaggio, tender chicken thighs are seasoned with aromatic curry vindaloo, then slow-cooked with a flavorful blend of onions, tomatoes, and spices. The result is a mouthwatering dish that pairs perfectly with steamed basmati rice and fresh cilantro leaves. Perfect for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 8 boneless, skinless chicken thighs
- 1 tsp. plus 2 Tbs. curry vindaloo
- 1 tsp. plus 1 Tbs. kosher salt
- 2 yellow onions, diced (about 2 cups)
- 1 large tomato, diced (about 1 1/2 cups)
- 4 garlic cloves
- 1 Tbs. minced fresh ginger
- 1/4 cup vegetable oil
- 1 1/2 lb. russet potatoes, peeled and cut into large dice (about 2 cups)
- 1 Tbs. tomato paste
- 1/4 cup Champagne vinegar
- 1 Tbs. firmly packed light brown sugar
- 1 Tbs. honey
- Juice of 3 limes
- 1 cinnamon stick
- 1 cup coconut milk
- Steamed basmati rice for serving
- 1/4 cup fresh cilantro leaves
Instructions
- Place the chicken thighs in a bowl and season with the 1 tsp. curry vindaloo and the 1 tsp. salt. Fold each thigh in half and skewer 4 thighs onto each of two 10-inch bamboo skewers; make sure the folded sides are uniform and face the same direction.
- Preheat a Cuisinart multicooker on the brown/sauté setting to 375°F according to the manufacturer’s instructions.
- Put the onions, tomato, garlic and ginger in a bowl. Using an immersion blender fitted with the mincing blade, blend until a chunky paste forms. Set aside.
- Warm the oil in the multicooker. Add the chicken skewers, folded side down, and brown for 4 minutes per side. Transfer to a plate.
- Add the potatoes to the multicooker and cook, stirring occasionally, until they are starting to brown, about 5 minutes. Add the tomato paste, the 2 Tbs. curry vindaloo and the onion mixture. Cook, stirring occasionally, until the mixture begins to caramelize slightly, about 2 minutes. Stir in the vinegar, brown sugar, honey, lime juice, cinnamon stick, coconut milk and the 1 Tbs. salt.
- Place the chicken skewers lengthwise in the multicooker. Cover and set the multicooker on the slow-cook high setting for 1 hour. Using tongs, remove the chicken skewers from the multicooker and place 2 thighs on each of 4 plates. Spoon the sauce and potatoes on and around the chicken and serve immediately with steamed rice. Garnish with cilantro leaves. Serves 4.
- Recipe by Chef Michael Voltaggio.
Yield
Serves 4.
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