Weeknight Chicken Vindaloo with Garlic and Ghee Rice

Weeknight Chicken Vindaloo with Garlic and Ghee Rice

  • Servings: 4
  • Total Time:



2 packages (each 8.5 oz) Ready to Heat – Garlic and Ghee

2 tbsp canola oil

1 tbsp salt

1 1/2 lbs boneless skinless chicken thighs, cut into 2-inch chunks

4 tsp butter

1 onion, diced

1 small red pepper, diced

1 red finger chili, seeded and diced

3 cloves garlic, minced

1 tbsp minced ginger

1 tbsp garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

1 tsp pepper

1 tsp ground turmeric

1/2 tsp cayenne pepper

1/4 cup tomato paste

2 cups reduced-sodium chicken broth

1 lb chopped sweet potatoes

1 tomato, chopped

2 tbsp apple cider vinegar

2 tbsp finely chopped fresh cilantro



  1. Prepare rice according to package directions.
  2. Heat 2 tbsp oil in large high-sided skillet set over medium heat. Season chicken with salt. Cook for 3 to 5 minutes per side or until starting to brown. Transfer to a plate. Stir in butter, onion, red pepper, diced chili, garlic and ginger. Cook for 3 to 5 minutes or until starting to soften.
  3. Stir in garam masala, coriander, cumin, paprika, pepper, turmeric and cayenne. Cook for 1 minute. Stir in tomato paste and cook for 1 minute. Stir in chicken broth, sweet potato, chopped tomato and vinegar; bring to a boil. Add chicken back to pan.
  4. Reduce heat to medium-low. Cook for 25 to 30 minutes or until chicken is cooked, sweet potato is tender, and sauce thickens.
  5. Serve vindaloo over rice. Garnish with cilantro.


Tip: Substitute apple cider vinegar with white wine or red wine vinegar, if that’s all you have on hand.


For less spicy vindaloo, reduce cayenne pepper to 1/4 tsp.