One-Pot Chicken Vindaloo

Name: One-Pot Chicken Vindaloo
Prep time: 17 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups chicken thighs; 1 cup potatoes; 1/2 cup ginger; 4 servings biryani rice; 2 tsp cumin seeds; 1 tsp coriander powder; to taste coconut milk; 1 tbsp olive oil; to taste salt and black pepper

A one-pot Indian chicken vindaloo with potatoes and ginger, finished with cumin seeds, coriander powder and coconut milk, served over biryani rice.

Total time

55 min

Prep

17 min

Cook

38 min

Difficulty

easy

Cuisine

Indian

spicy

Ingredients

2 cupschicken thighs

1 cuppotatoes

1/2 cupginger

4 servingsbiryani rice

2 tspcumin seeds

1 tspcoriander powder

to tastecoconut milk

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken thighs and roast them over medium-high heat until well browned, about 9 minutes.

Add the potatoes and ginger, cooking until softened, about 8 minutes.

Stir in the cumin seeds, coriander powder and coconut milk for 3 minutes.

Cook the biryani rice separately and fluff with a fork.

Let the chicken simmer for about 15 minutes so the vindaloo spices deepen.

Taste and adjust the seasoning.

Serve hot over the biryani rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

327

Protein

39.2g

Fat

8.4g

Carbs

21.8g

Fiber

2.4g

Sodium

98mg

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