Vindaloo Chicken Thighs

Spicy, so moist and so delicious!

So easy, so fast!


3 lbs Chicken Thighs trimmed
2 tbsp Coconut oil
1 large White Onion sliced
3 Garlic chopped
1 tsp Tumeric
1 tsp Cumin powder
1 package Vindaloo Sauce
3 pinch Sea salt to taste

Trim chicken of fat and set aside. We use organic whenever possible, so this recipe is with organic chicken thighs.

Sautee onion and garlic in a high-rim sauce pan in coconut oil on medium-high, until golden. Move oinions to one half side of the pan, then place thighs into pan and cover with onions, all spices, placing the rest of the thighs in the pan and evenly distribute onions to cover all thighs and sea salt lightly. Cook on medium-high for 2 – 3 minutes each side, turn on high and immediately cover and turn off – let sit/steam for 15 minutes.

Then empty package of “Shere Khan Vindaloo Sauce” buy it at World Market/Cost Plus for $4.99 – amazing and authentic! Stir in slowly and heat to Low for 5 more minutes.

Amazing if served with Sweet Potato, salad and of course some Mediterranean Cheese Styel Jogurt from Trader Joe’s.

Wow, my family gave this 5 stars all the way at dinner tonight!