Chicken Vindaloo Chicken Vindaloo

Author: Canadian Living

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

  • Portion size 6 servings



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.


Nutritional facts <b>Per serving:</b> about

  • Sodium 361 mg
  • Protein 31 g
  • Calories 272.0
  • Total fat 13 g
  • Cholesterol 125 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 19.0
  • Folate 7.0
  • Calcium 4.0
  • Vitamin A 3.0
  • Vitamin C 8.0
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Chicken Vindaloo