Chicken Vindaloo

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  • 2 pounds boneless, skinless chicken thighs
  • 1/2 cup white wine vinegar
  • 6 cloves garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • 2 tablespoons curry powder
  • 2 tablespoons ground cumin
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons yellow mustard seeds, divided
  • 4 tablespoons olive oil, divided
  • 2 1/2 cups chopped onions
  • 1 (16 ounce) can diced tomatoes, with juice
  • 1 cinnamon stick
  • 1/2 cup chopped fresh cilantro


Cut chicken into 1/2-inch pieces and place in a large bowl.
In a blender, puree vinegar, garlic, curry powder, cumin, cardamom, cloves and pepper flakes. Add salt, pepper and 1 tablespoon mustard seeds. Blend until smooth.
Pour spice puree over chicken and add 2 tablespoons olive oil. Turn to coat well.
Heat remaining oil in a large, heavy pot over medium-high heat. Add onions and sauté until browned, about 10 minutes.
Add chicken mixture and stir-fry for a few minutes until slightly browned.
Add tomatoes with juice and cinnamon stick. Bring to a boil and reduce heat to a simmer.
Cover and cook, stirring occasionally, until chicken is cooked through and tender, about 20 minutes.
Add remaining mustard seeds. Continue to cook, uncovered, for 8-12 minutes more, reducing liquid slightly and thickening sauce.
Turn off heat, remove cinnamon stick, and add cilantro. Serve with rice.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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