|Total Time||1½ hours|
|2||lb. skinless and boneless chicken thighs, cut into 2-inch chunks (see Note)|
|~||Salt, to taste|
|2||Tbsp. ghee (clarified butter) or vegetable oil|
|1||medium onion, chopped|
|2||garlic cloves, minced|
|1||Tbsp. vindaloo curry powder (see Note)|
|2||large carrots, peeled and cut into 1-inch chunks|
|1||bell pepper, cut in half lengthwise and then cut crosswise into ½-inch strips|
|1||can (13 to 14 ounces) unsweetened coconut milk|
|1||can (14½ ounces) crushed tomatoes|
|⅓||cup roasted peanuts|
|~||Freshly steamed basmati rice|
If you can’t find vindaloo curry powder, use Madras curry powder and add 1/4 to 1/2 teaspoon cayenne to taste.
Culinate editor’s notes: You can save time (and money) by using whole, bone-in chicken thighs. Remove and discard the skin before browning the thighs as directed. Add them back to the curry with the liquid ingredients and simmer the entire dish for about 30 to 40 minutes.
Yogurt makes a nice, cooling garnish for this dish — especially if you’ve made the curry fiery hot.
Related article: Sharing the kitchen
This content is from the Dana Bate collection.
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