Low Carb Paleo Chicken Vindaloo
How to Make It
Step 1
In a large saucepan over medium heat, toast the spices by constantly stirring them until they are fragrant and start to smoke slightly. Add the olive oil and continue to stir until blended.
Step 2
Add the diced onions, minced garlic, and ginger and cook for 3-4 minutes on low heat until softened.
Step 3
Stir in the tomato paste and cook for another 1-2 minutes on low. This will help to develop a deep set of flavors.
Step 4
Add diced chicken thighs, broth, vinegar, bay leaf, salt, and pepper.
Step 5
Stir well to combine. Bring to a boil and then turn it down to a simmer and cook until the chicken broth has evaporated by about half.
Step 6
Add diced tomatoes and stir well.
Step 7
Combine the starch and water together to make a slurry and pour it into the chicken mixture. It should begin to thicken right away so be sure to stir immediately to incorporate it. Simmer for another 5 minutes. Taste and adjust adding more salt and pepper if necessary. If you would like more heat, add more cayenne pepper.
Ingredients
- Turmeric, Ground – 1 teaspoon
- Cinnamon – ¼ teaspoon
- Cardamom, Ground – ½ teaspoon
- Coriander Seed Ground Or Whole Dried – ½ tsp
- Cumin, Seed – ½ teaspoon
- Gourmet Collection Smoked Paprika by Mccormick – ½ tsp
- Red Pepper (cayenne), Ground – ¼ teaspoon
- Extra Virgin Olive Oil – 1-½ tablespoon
- Onion – ¾ cup
- Garlic – 4 clove
- Ginger – 1 tablespoon, sliced
- Tomato Paste – 1 tablespoon
- Chicken Broilers Or Fryers Thigh Meat Only Raw – 1 pound
- Tomato – 2 large – 3″ diameter
- Chicken Broth – 14-½ ounce
- Apple Cider Vinegar – 1 tablespoon
- Bay Leaf – ¼ teaspoon
- Coarse Kosher Salt by Morton – ½ tsp
- Black Pepper – ¼ teaspoon
- Let’s Do Organic Tapioca Starch by Edward & Sons – 1 teaspoon
- Water – 1 teaspoon