Quick Chicken Vindaloo

Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.

• 
  
  1-1/2 Tbs. curry powder
  
  


• 
  
  2 tsp. hot paprika
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
  
  


• 
  
  8 medium cloves garlic, minced
  
  


• 
  
  4 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, thinly sliced
  
  


• 
  
  1 Tbs. grated fresh ginger
  
  


• 
  
  1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.


Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.


Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

Spicy Red Lentil Dal with Winter Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.  

• 
  
  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


• 
  
  1 serrano chile, stemmed and chopped
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1-1/2 tsp. brown mustard seeds
  
  


• 
  
  1 Tbs. garam masala or curry powder
  
  


• 
  
  1-1/2 cups red lentils
  
  


• 
  
  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


• 
  
  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


• 
  
  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup chopped fresh cilantro
  
  

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Spicy Red Lentil Dal with Winter Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.  

• 
  
  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


• 
  
  1 serrano chile, stemmed and chopped
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1-1/2 tsp. brown mustard seeds
  
  


• 
  
  1 Tbs. garam masala or curry powder
  
  


• 
  
  1-1/2 cups red lentils
  
  


• 
  
  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


• 
  
  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


• 
  
  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup chopped fresh cilantro
  
  

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

Quick Chicken Vindaloo

Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.

• 
  
  1-1/2 Tbs. curry powder
  
  


• 
  
  2 tsp. hot paprika
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
  
  


• 
  
  8 medium cloves garlic, minced
  
  


• 
  
  4 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, thinly sliced
  
  


• 
  
  1 Tbs. grated fresh ginger
  
  


• 
  
  1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.


Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.


Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.