Chicken Vindaloo (Vendaloo)


Marinade Ingredients:


Ingredients to Cook in Saucepan With Chicken:

Mustard Seed:


Rice or Quinoa:


  1. Process marinade ingredients in a blender or food processor until smooth. Remove mixture to a large bowl.
  2. Cut chicken into approximately 1-inch cubes.
  3. Add cubed chicken to bowl and toss to coat well with spice mixture.
  4. Cover and refrigerate for at least 1 hour or up to 8 hours.
  5. Heat 2 tablespoons olive oil in a large, heavy pan over medium-high heat.
  6. Add onions to pan and cook, stirring until golden, about 5 minutes.
  7. Add the seasoned chicken and cook, stirring until lightly browned, about 3 minutes.
  8. Mix in diced tomatoes with juice, cinnamon stick, and salt and pepper.
  9. Bring to boil.
  10. Reduce heat, cover the pan, and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
  11. Stir in the mustard seeds.
  12. Simmer, uncovered, until the liquid is slightly thickened, about 10 to 15 minutes.
  13. Remove the cinnamon stick.
  14. Stir in cilantro.
  15. Serve over steamed rice or quinoa.


Serves 4 to 6.

If you are unable to find black mustard seeds, substitute yellow mustard seeds.

This is a very spicy, savory dish with the consistency of a stew.

This can be made a day in advance and then reheated just before serving dinner.

Why not make some naan bread to accompany this aromatic and spicy stew?

Refrigerate or freeze unused portions.

Categorized in

Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).