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).
This recipe makes 6 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 272 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 125 mg |
| sodium | 361 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 3% |
| vit C | 8% |
| folate | 7% |
Suggested Recipes
Ingredients
-
2 tsp cumin seeds
1 tsp coriander seeds
2 tbsp all-purpose flour
1 tsp tumeric
1 tsp cardamom
1/4 tsp cayenne pepper
pinch Salt
pinch Pepper
12 skinless Boneless chicken thighs
2 tbsp vegetabIe oil
1 chopped onion
4 cloves garlic, minced
1 tbsp minced gingerroot
1-1/2 cups chicken stock
2 tbsp wine vinegar
1 tbsp grainy mustard
1 bay leaf
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.
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