Vibrant Vindaloo Chicken

Prep Time: 10 min
Cook Time: 45 min
Serves: 4

Easy enough to do on a weeknight, this seductive Indian dish gets its layers of fiery flavor from a single curry paste, sold in jars in most supermarkets. Consequently you don’t have to buy a ton of spices or simmer for hours. The paste is also outstanding rubbed on salmon before grilling or baking.


4 boneless, skinless chicken breasts
6-8 boneless, skinless chicken thighs
1 can canned diced tomatoes, 28 fl oz / 796 mL
1/4 cup (60 mL) vindaloo curry paste
1 onion, coarsely chopped
1 eggplant, small, preferably a Japanese eggplant, peeled and cubed
2 cups (500 mL) celery, thickly sliced
1 green pepper, chopped
1 yellow pepper, chopped
cilantro, fresh, chopped, for garnish


1 Remove fat from chicken and cut into large bite-size pieces. Set aside. Pour juices from tomatoes into a wide deep saucepan. Place over medium heat. Stir in vindaloo paste until fairly smooth. Then add the diced tomatoes and boil gently, uncovered, to reduce liquid. Meanwhile cut up the vegetables.
2 Chop the onion and immediately stir into the simmering mixture. Peel eggplant. Cut into cubes about the size of cherry tomatoes and stir in. Slice celery and add, then chop pepper and mix in.
3 Stir chicken into the sauce. To keep chicken covered as much as possible, spoon sauce over top. Reduce heat to low. Cover and simmer 15 minutes or until meat thermometer registers 165°F (74°C). Stir, then continue simmering until chicken feels springy when touched, from 10 to 15 more minutes. Serve over rice and garnish with chopped cilantro. (If you can make ahead, the flavour will be even better with overnight refrigeration. Leftovers will keep well at least 3 days.)