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