Tested till perfect Chicken Vindaloo

Chicken Vindaloo

Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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 :

Other Method
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.

Nutritional Information Per serving: about

cal 272 pro 31g total fat 13g sat. fat 2g
carb 6g fibre 1g chol 125mg sodium 361mg

% RDI:

calcium 4 iron 19 vit A 3 vit C 8
folate 7
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