Chicken Vindaloo

By The Canadian Living Test Kitchen

215 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	272272 cal
pro	31 g31g pro
total fat	13 g13g total fat
sat. fat	2 g2g sat. fat
carb	6 g6g carb
fibre	1 g1g fibre
chol	125 mg125mg chol
sodium	361 mg361mg sodium
% RDI:	-
calcium	44 calcium
iron	1919 iron
vit A	33 vit A
vit C	88 vit C
folate	77 folate

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

Ingredients

2 tsp cumin seeds 2 2tsp tspcumin seeds
1 tsp coriander seeds 1 1tsp tspcoriander seeds
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 tsp tumeric 1 1tsp tsptumeric
1 tsp cardamom 1 1tsp tspcardamom
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
pinch Salt pinch Salt
pinch Pepper pinch Pepper
12 skinless Boneless chicken thighs 12 12skinless Boneless chicken thighs
2 tbsp vegetabIe oil 2 2tbsp tbspvegetabIe oil
1 chopped onion 1 1chopped oniononions
4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock
2 tbsp wine vinegar 2 2tbsp tbspwine vinegar
1 tbsp grainy mustard 1 1tbsp tbspgrainy mustard
1 bay leaf 1 1bay leafbay leaves

Preparation

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.

Substitution
Instead of cumin and coriander seeds, you can use 1 tsp (5 mL) ground cumin and 1/2 tsp (2 mL) ground coriander.