- 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
- 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 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.
BALSAMIC CHICKEN VINDALOO
This recipe is adapted from a Family Circle recipe circa 1999. I have tweaked it to my liking but the integrity of the dish remains throughout. It's super simple and full of flavor.
Provided by doleful
Categories Chicken Thigh & Leg
Yield 4 serving(s)
Number Of Ingredients 13
- 1/4 cup oil
- 1 medium onion, halved then sliced thinly
- 3 garlic cloves, finely chopped
- 1 tablespoon ginger, freshly shredded
- 2 teaspoons paprika
- 2 1/2 teaspoons curry powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup balsamic vinegar
- 2 tablespoons grainy mustard
- 1/2 cup water
- 1 (15 ounce) can chickpeas, drained and rinsed
- 8 skinless chicken thighs (about 2.5 lbs)
- Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
- Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
- Stir in vinegar, mustard, and water.
- Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
- Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
- *Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.
Top Asked Questions
How to cook chicken vindaloo?Chicken Vindaloo - Preparation. Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil.
What is vindaloo and is it vegetarian?It’s a heavily spiced dish that can be vegetarian or that can contain things like pork, chicken or tofu. Indian vindaloo tends to be fiery hot and spicy due to the chilies!
Is Vindaloo sauce made with onion and tomatoes?The authentic recipe uses no onion & no tomatoes. It is just the meat marinated and simmered in the vindaloo paste. We get to see so many variations of this dish in the restaurants with the use of onion and tomatoes.
What to serve with Vindaloo?Serve with basmati rice or some Naan bread. Vindaloo is a popular Indian curry, that can be made with a variety of meats, such as pork, lamb and chicken. Vindaloo is typically quite a spicy dish, though when you make it at home, you can easily control the spiciness level.
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- Add 1 Tbsp more oil to the pot. Add the diced onion and cook, stirring, until quite soft and starting to brown lightly, about 4-5 minutes. (I like to add a splash of water to the pot about half way through cooking onions, which loosens any brown bits on the bottom of the pan and flavours the onions). Add the garlic and ginger to the pot and cook, stirring, another 30-45 seconds. Add the prepared spice mix to the pot and cook, stirring, for 45 seconds - 1 minute. Add the tomato paste to the pot and stir to combine. Add the vinegar and water or chicken stock to the pot and stir. Return the chicken to the pot. Bring to a boil, then reduce heat to medium low and cover the pot with a lid.
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- Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce (not spicy at all).
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