Chicken Vindaloo
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: 30-60 minutes
- 1/3 cup white wine vinegar
- 6 cloves garlic, peeled
- 3 tablespoons chopped fresh ginger
- 1 1/2 tablespoon curry powder
- 2 teaspoons cumin
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons yellow mustard seed
- 2 pounds skinless, boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 4 tablespoons olive oil
- 2 1/2 cups chopped onions
- 1 can (16 ounce size) diced tomatoes in juice
- 1 cinnamon stick
- 1/2 cup chopped fresh cilantro
Place first vinegar, cloves, ginger, curry, cumin, cardamom, cloves and pepper 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 for 3 minutes to blend flavors. Add tomatoes with their juice and the 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
view more member recipes