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Chicken Vindaloo - 1

Cuisine: Indian
Type: Chicken
Serves: 1 people

Recipe Ingredients

1/3 cup 78mlWhite wine vinegar
6 cups 1422mlGarlic cloves - peeled (large)
3 tablespoons 45mlChopped fresh ginger
1 1/2 tablespoons 22mlCurry powder
2 tablespoons 30mlGround cumin
3/4 teaspoon 3.8mlGround cardamom
1/4 teaspoon 1.3mlGround cloves
1/4 teaspoon 1.3mlDried crushed red pepper - (generous)
2 tablespoons 30mlYellow mustard seeds
2 lbs 908g / 32ozSkinless boneless chicken thighs - (about 10) cut into 1 to 1 1/2 inch pieces
4 tablespoons 60mlOlive oil
2 1/2 cups 156g / 5.5ozChopped onions
1   Diced tomatoes in juice - up to 16
1   Cinnamon stick
1/2 cup 8g / 0.3ozChopped fresh cilantro

Recipe Instructions

Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sautee until golden, about 5 minutes.

Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.

Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds.

Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

The James Whitcomb Riley Cookbook


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