Dinner · 60 min · indian

Chicken Vindaloo

An Indian dinner built around chicken thighs and vinegar — on the table in 60 minutes. It is weeknight cooking that still hits your targets — 38 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Chicken thighs
• 1/3 cup Vinegar
• 3 tbsp Vindaloo paste
• 1 lb Potatoes
• 1 Onion
• 1 tsp Mustard seeds
• 2 tbsp Cilantro

Steps

1. Toss the chicken with the vinegar and vindaloo paste; marinate 30 minutes at room temperature.
2. Heat oil in a heavy pot and pop the mustard seeds 30 seconds until they crackle.
3. Add the sliced onion and cook 8 minutes until golden.
4. Sear the marinated chicken in the pot, turning, until browned on all sides.
5. Add the potato chunks and 1 cup of water; bring to a simmer.
6. Cover and braise 35 minutes, until the chicken is tender and the potatoes yield to a fork.
7. Uncover and simmer 5 minutes to thicken the fiery sauce.
8. Rest 10 minutes, then serve scattered with cilantro.

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