Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup white wine vinegar; 6 large garlic cloves, peeled; 3 tablespoons chopped fresh ginger; 1 1/2 tablespoons curry powder; 2 teaspoons ground cumin; 3/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon (generous) dried crushed red pepper; 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; 1 14 1/2- to 16-ounce can diced tomatoes in juice; 1 cinnamon stick; 1/2 cup chopped fresh cilantro

Servings: persons

1/3 cup white wine vinegar
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
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
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro

1
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.
2
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 boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
3
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup white wine vinegar, 6 large garlic cloves, peeled, 3 tablespoons chopped fresh ginger, 1 1/2 tablespoons curry powder, and more.

Yes, Chicken Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vindaloo

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