Chicken Vindaloo - 1

Course : Curry
Serves: 1
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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 pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
14 1/2 ounce diced tomatoes in juice -- up to 16
1 piece cinnamon stick
1/2 cup chopped 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 sauté‚ 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.

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