Chicken Vindaloo (Vendaloo)
- Marinating Chicken: 1 to 8 hours
- Cooking Time: 1½ hours
Ingredients
Marinade Ingredients:
- ⅓ cup white wine vinegar
- 2 tablespoons olive oil
- 6 large cloves of garlic, peeled and coarsely chopped
- 3 tablespoons peeled and coarsely chopped fresh ginger
- 4½ teaspoons curry powder
- 3 teaspoons mustard seeds, preferably black
- 2 teaspoons ground cumin
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
Chicken:
- 2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes. (You can substitute 2 pounds trimmed pork loin or shoulder, cut into 1-inch cubes)
Ingredients to Cook in Saucepan With Chicken:
- 2 tablespoons olive oil
- 1 large onion, chopped
- One 14½ ounce can of diced tomatoes
- 1 cinnamon stick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Mustard Seed:
- 2 teaspoons mustard seed (preferably black)
Cilantro:
- ¼ cup cilantro, coarsely chopped
Rice or Quinoa:
Instructions
-
Process marinade ingredients in a blender or food processor until smooth. Remove mixture to a large bowl.
- Cut chicken into approximately 1-inch cubes.
- Add cubed chicken to bowl and toss to coat well with spice mixture.
- Cover and refrigerate for at least 1 hour or up to 8 hours.
- Heat 2 tablespoons olive oil in a large, heavy pan over medium-high heat.
- Add onions to pan and cook, stirring until golden, about 5 minutes.
- Add the seasoned chicken and cook, stirring until lightly browned, about 3 minutes.
- Mix in diced tomatoes with juice, cinnamon stick, and salt and pepper.
- Bring to boil.
- Reduce heat, cover the pan, and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
- Stir in the mustard seeds.
- Simmer, uncovered, until the liquid is slightly thickened, about 10 to 15 minutes.
- Remove the cinnamon stick.
- Stir in cilantro.
- Serve over steamed rice or quinoa.
Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
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.