This recipe makes 6 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||2 g|
- Portion size: 6
Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).
- 2 tsp 2tspcumin seeds
- 1 tsp 1tspcoriander seeds
- 2 tbsp 2tbspall-purpose flour
- 1 tsp 1tsptumeric
- 1 tsp 1tspcardamom
- 1/4 tsp 1/4tspcayenne pepper
- pinch Salt
- pinch Pepper
- 12 12skinless Boneless chicken thighs
- 2 tbsp 2tbspvegetabIe oil
- 1 1chopped oniononions
- 4 4cloves garlic, minced
- 1 tbsp 1tbspminced gingerroot
- 1-1/2 cups 1-1/2cupschicken stock
- 2 tbsp 2tbspwine vinegar
- 1 tbsp 1tbspgrainy mustard
- 1 1bay leafbay leaves
In small skillet, toast cumin and coriander seeds over medium heat until fragrant, about 1 minute. In spice grinder or clean coffee grinder, grind seeds into fine powder; transfer to large bowl. Whisk in flour, turmeric, cardamom, cayenne pepper, salt and pepper; toss chicken, in batches, with spice mixture to coat.
In large Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate.
Drain any fat from pan and reduce heat to medium; cook onion, garlic and ginger until onion is softened, about 5 minutes. Stir in chicken stock, vinegar and mustard; bring to boil, scraping up any brown bits from bottom of pan. Return chicken and any accumulated juices to pan; add bay leaf.
Reduce heat to medium low; cover and simmer, stirring occasionally, or cover and cook in 350°F (180°C) oven, until juices run clear when chicken is pierced, about 1 hour. Uncover and simmer over medium-low heat for about 15 minutes or until sauce is slightly thickened. Discard bay leaf.
Additional information :
Pressure-Cooker Chicken Vindaloo: Using pressure cooker instead of Dutch oven, follow first 3 paragraphs as directed. Secure lid; bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 9 minutes. Remove from heat; let pressure release completely, about 10 minutes. Discard bay leaf.
Instead of cumin and coriander seeds, you can use 1 tsp (5 mL) ground cumin and 1/2 tsp (2 mL) ground coriander.