Spice up your dinner with this flavorful Jonagold's Chicken Vindaloo recipe

This recipe combines tender chicken with a rich and spicy vindaloo sauce, creating a dish that is sure to satisfy your cravings for Indian flavors. With aromatic spices and a touch of heat, this dish is perfect for a cozy night in.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into cubes
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 tbsp vindaloo paste
• 1 cup chicken broth
• 1/2 cup tomato puree
• 1 tbsp brown sugar
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. Heat 2 tbsp of oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil and sauté the onion, garlic, and ginger until softened.
3. Add the vindaloo paste and cook for another minute, stirring constantly.
4. Pour in the chicken broth and tomato puree, stirring to combine. Bring to a simmer.
5. Return the chicken to the skillet and add the brown sugar, salt, and pepper. Stir well to coat the chicken in the sauce.
6. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Garnish with fresh cilantro before serving.
8. Serve hot with rice or naan bread.

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