Balsamic Chicken Vindaloo Best Recipes

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CHICKEN VINDALOO

2004-08-10



Chicken Vindaloo image

Categories     Blender     Chicken     Ginger     Mustard     Onion     Tomato     Sauté     Diwali     Spice

Yield Makes 4 Servings

Number Of Ingredients 15

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

Steps:

  • 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.

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