By Chicken and potato curry with grated onion. Read the full method and preparation notes before starting.
Saved source attribution: www.brianlagerstrom.com. Quantities and cooking sequence follow the saved version.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Spice to Meet You — Chicken and potato curry with grated onion
Chicken and potato curry with grated onion. Read the full method and preparation notes before starting.
Ingredients
Method
- Salt chicken.
- Sauté onion over medium heat in oil until browned, about 5 minutes.
- Add garlic paste, ginger paste, and tomato paste. Cook 2 minutes.
- Add garam masala, cumin, curry powder, paprika, and chile flakes if using. Cook 1 minute.
- Add chicken stock and salt; bring to a boil.
- Add chicken and potatoes. Simmer uncovered 15–18 minutes, stirring often, until chicken and potatoes are cooked through.
- Thin with extra stock if needed.
- Serve over basmati rice with yogurt and cilantro.
Notes
The saved source calls this a vindaloo, but lists no vinegar. This is presented as a chicken and potato curry without adding an ingredient that is absent from the source.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
Saved recipe attribution: https://www.brianlagerstrom.com/recipes/chicken-vindaloo
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.