Chicken with Vindaloo Spices Recipe

Name: Chicken with Vindaloo Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive or canola oil; 4 teaspoon whole brown mustard seeds; 5 teaspoon whole fenugreek seeds; 1 teaspoon whole black peppercorns; 1520 fresh curry leaves or 10 fresh basil leaves, torn up; 8 chicken thighs; 6 cloves garlic, chopped; 1 cup apple cider vinegar or white wine vinegar; 15 teaspoons salt; ¼ teaspoons ground cumin seeds; 1 tablespoon ground coriander seeds; 41 teaspoon cayenne pepper, or more if you wish; 1 tablespoon bright red paprika

Servings: persons

4 tablespoons olive or canola oil
4 teaspoon whole brown mustard seeds
5 teaspoon whole fenugreek seeds
1 teaspoon whole black peppercorns
1520 fresh curry leaves or 10 fresh basil leaves, torn up
8 chicken thighs
6 cloves garlic, chopped
1 cup apple cider vinegar or white wine vinegar
15 teaspoons salt
¼ teaspoons ground cumin seeds
1 tablespoon ground coriander seeds
41 teaspoon cayenne pepper, or more if you wish
1 tablespoon bright red paprika

1
Pour the oil into a very wide pot, large saute pan, or wide frying pananything large enough to hold the chicken in a single layer.
2
Set over medium-high heat.
3
When hot, put in the mustard seeds.
4
As soon as they pop, a matter of seconds, put in the fenugreek seeds and peppercorns.
5
A few seconds later add the curry leaves, chicken, and all the remaining ingredients.
6
Stir and bring to a boil.
7
Cover, turn heat to low, and simmer gently for 20 minutes.
8
Remove the cover, turn heat to high, and cook, stirring and turning, until all the liquid evaporates and the chicken browns on all sides.

8897

kcal

Calories

414

Fat

1148

Carbs

1190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 tablespoons olive or canola oil, 4 teaspoon whole brown mustard seeds, 5 teaspoon whole fenugreek seeds, 1 teaspoon whole black peppercorns, and more.

Yes, Chicken with Vindaloo Spices 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.

That's it — enjoy your meal!

Chicken with Vindaloo Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions