Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Chicken Vindaloo
1/3-cup white wine vinegar
6-large garlic cloves, peeled
3-tbsp chopped fresh ginger
1 1/2-tbsp curry powder
2-tsp ground cumin
3/4-tsp ground cardamom
1/4-tsp ground cloves
1/4-tsp dried crushed red pepper
2-tbsp yellow mustard seeds
2-lbs skinless boneless chicken thighs (about 10) cut into 1 to 1 1/2-inch pieces
4-tbsp olive oil
2 1/2 cups chopped onions
1-16-ounce can diced tomatoes in juice
1-cinnamon stick
1/2-cup chopped fresh cilantro

Chicken Vindaloo, served over rice

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-tbsp oil and toss to coat well
Heat remaining 2-tbsp 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 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-tbsp mustard seeds
Simmer uncovered until liquid is slightly thickened, about 8 minutes
Remove cinnamon stick
Stir in cilantro and serve

Makes 4 Servings.


CLICK for recipes to this Indian style dinner  Other recipes from this fantastic Indian style dinner

Chicken Vindaloo

Or click on the part of the picture