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chicken vindaloo in a white bowl with fingerling potatoes, rice and peas and naan bread

Chicken Vindaloo

rice, peas, potatoes, naan

STARS

Cook tender chicken in a spicy vindaloo sauce and serve with potatoes (because yum), rice and peas (to soak up the sauce), and mini-naan (toast it, dip it, crunch it) to make a crave-able dinner you can really dig into.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Ingredients

Cumin Rice

  • 2 cups white basmati rice
  • 1/2 teaspoon cumin
  • 2 garlic cloves, minced
  • Salt and pepper, to taste 
  • 1 cup peas, thawed

Sauce

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons vindaloo paste
  • 4 roma tomatoes, diced
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1/3 cup chopped cilantro

Potatoes

  • 1 pound marble potatoes, halved if large

Spiced Chicken

  • ½ teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • 1 teaspoon cumin
  • 4 boneless, skinless chicken breasts, diced into 2-inch pieces
  • 1 tablespoon canola oil

Mint Yogurt 

  • ½ cup plain yogurt
  • 2 tablespoons minced mint leaves
  • 2 tablespoons minced cilantro leaves
  • ½ teaspoon kosher salt, to taste
  • ¼ teaspoon ground black pepper, to taste
  • Naan, for serving
Directions
1
Preheat the oven to 400°F. 
2
Place the rice, 4 cups of water, cumin, garlic and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until the grains are tender. Fold in the peas.
3
In a large skillet, heat the olive oil, ginger, garlic and vindaloo paste until fragrant. Add the fresh and canned tomatoes and bring to a simmer. Add the salt and pepper and cook for 10 minutes, until flavorful. Remove from the heat and stir in the cilantro.
4
Place the potatoes in a steamer basket inside a pot with 1 inch of water. Bring to a simmer, cover, and steam the potatoes until fork-tender, 12-15 minutes.
5
Combine the spice rub for the chicken and coat the chicken in the spices and oil. Place on a baking sheet and roast until cooked through, 8-10 minutes. 
6
Combine all of the mint yogurt ingredients in a small bowl.
7
To serve, divide the rice between plates. Top with potatoes, chicken, vindaloo sauce, mint yogurt and naan.

Chicken Vindaloo

rice, peas, potatoes, naan

STARS

Cook tender chicken in a spicy vindaloo sauce and serve with potatoes (because yum), rice and peas (to soak up the sauce), and mini-naan (toast it, dip it, crunch it) to make a crave-able dinner you can really dig into.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Servings:  4

Ingredients

Cumin Rice

  • 2 cups white basmati rice
  • 1/2 teaspoon cumin
  • 2 garlic cloves, minced
  • Salt and pepper, to taste 
  • 1 cup peas, thawed

Sauce

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons vindaloo paste
  • 4 roma tomatoes, diced
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1/3 cup chopped cilantro

Potatoes

  • 1 pound marble potatoes, halved if large

Spiced Chicken

  • ½ teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • 1 teaspoon cumin
  • 4 boneless, skinless chicken breasts, diced into 2-inch pieces
  • 1 tablespoon canola oil

Mint Yogurt 

  • ½ cup plain yogurt
  • 2 tablespoons minced mint leaves
  • 2 tablespoons minced cilantro leaves
  • ½ teaspoon kosher salt, to taste
  • ¼ teaspoon ground black pepper, to taste
  • Naan, for serving

Directions

1
Preheat the oven to 400°F. 
2
Place the rice, 4 cups of water, cumin, garlic and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until the grains are tender. Fold in the peas.
3
In a large skillet, heat the olive oil, ginger, garlic and vindaloo paste until fragrant. Add the fresh and canned tomatoes and bring to a simmer. Add the salt and pepper and cook for 10 minutes, until flavorful. Remove from the heat and stir in the cilantro.
4
Place the potatoes in a steamer basket inside a pot with 1 inch of water. Bring to a simmer, cover, and steam the potatoes until fork-tender, 12-15 minutes.
5
Combine the spice rub for the chicken and coat the chicken in the spices and oil. Place on a baking sheet and roast until cooked through, 8-10 minutes. 
6
Combine all of the mint yogurt ingredients in a small bowl.
7
To serve, divide the rice between plates. Top with potatoes, chicken, vindaloo sauce, mint yogurt and naan.