Chicken Vindaloo

Course : Chicken
Serves: 4
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1/3 Cup white wine vinegar
6 Large garlic cloves -- peeled
3 Tablespoons chopped fresh ginger
1 1/2 Tablespoons curry powder
2 Tablespoons ground cumin
3/4 Teaspoon ground cardamom
1/4 Teaspoon ground cloves
1/4 Teaspoon dried crushed red pepper -- (generous)
2 Tablespoons yellow mustard seeds
2 Pounds skinless boneless chicken thighs (about 10) cut into 1 to 1 1/2 inch pices
4 Tablespoons olive oil
2 1/2 Cups chopped onions
1 Can diced tomatoes in juice -- (14 1/2 ounce)
1 piece cinnamon stick
1/2 Cup choped fresh cilantro

Preparation / Directions:

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 saute 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.


Nutritional Information:

797 Calories (kcal); 59g Total Fat; (62% calories from fat); 10g Protein; 71g Carbohydrate; 0mg Cholesterol; 48mg Sodium

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