Chicken Vindaloo with Potatoes Spicy Chicken Vindaloo Stew with Tender Potatoes Ingredients: 1.5 lbs (680g) boneless chicken thighs, cut into chunks 2 medium potatoes, peeled and diced 1 tablespoon oil 1 large onion, finely chopped 5 garlic cloves, minced 1-inch piece of ginger, grated 2 tablespoons white vinegar 1 tablespoon tomato paste 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1 teaspoon chili powder (adjust to taste) Salt to taste 1/2 cup water Fresh cilantro for garnish Cooked basmati rice or naan, for serving Directions: In a small bowl, mix vinegar, tomato paste, sugar, paprika, cumin, coriander, turmeric, cinnamon, cloves, chili powder, and a pinch of salt. Stir to make a paste. Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute. Add the spice paste and stir for 1–2 minutes until fragrant. Add chicken and coat it well in the spice mixture. Cook for 5–6 minutes, stirring occasionally. Add diced potatoes and 1/2 cup water. Stir, bring to a simmer, and cover. Reduce heat and cook for 25–30 minutes, or until chicken is tender and potatoes are cooked through. Uncover and simmer for another 5 minutes to thicken sauce, if needed. Garnish with fresh cilantro and serve with rice or naan. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickenvindaloo #spicycurry #indianfood #currynight #comfortcurry #vindaloorecipe #potatochicken #homemadeindian #fieryflavors #basmatirice #naanpairing #chickenrecipes #easycurries #onepotmeal #flavorpacked #ethnicfood #curryfromscratch #corianderandcumin #spicydinner #traditionalindianfood Turn up the heat with this Chicken Vindaloo with Potatoes! Bold spices, tender chicken, and soft potatoes come together in one rich and fiery dish

Korean Spicy Braised Chicken (Dak Bokkeum Tang) Hearty and Fiery Korean Braised Chicken Stew Ingredients: 2 lbs bone-in, skinless chicken pieces (drumsticks or thighs work best) 2 medium potatoes, peeled and cut into chunks 1 large carrot, sliced 1 onion, quartered 2 cups water 2 green onions, chopped (for garnish) 1 tbsp sesame seeds (for garnish) For the Braising Sauce: 3 tbsp gochujang (Korean red chili paste) 2 tbsp gochugaru (Korean chili flakes) 3 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 1 tbsp sugar 1 tbsp honey 4 cloves garlic, minced 1 tsp grated ginger Freshly ground black pepper to taste Directions: In a large mixing bowl, combine all sauce ingredients and mix well. Rinse the chicken pieces under cold water and pat dry. In a deep pot or Dutch oven, place chicken, potatoes, carrots, and onion. Pour the sauce mixture over the chicken and vegetables. Add 2 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer uncovered for 30–35 minutes, stirring occasionally. Continue to cook until the sauce thickens slightly and the chicken is tender. Garnish with chopped green onions and sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #dakbokkeumtang #koreanbraisedchicken #gochujangrecipes #spicydinner #asiankitchen #koreancomfortfood #braisedchicken #chickenrecipes #homestylecooking #koreanstew #easykoreanrecipes #weeknightmeals #koreanflavors #spicystew #heartymeals #asiandishes #chickenstew #simmeredgoodness #koreaneats #homecookedlove 🔥🇰🇷 This Korean Spicy Braised Chicken (Dak Bokkeum Tang) is comfort food with a KICK! Perfect for cozy nights when you need something bold and flavorful. 🍗🥕