No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken with Vindaloo Spices

Treat your family to some classic Indian cuisine with this spicy curry recipe from "At Home with Madhur Jaffrey." Pair with Tomato Pullao to complete the meal.

  • servings: 4

advertisement

advertisement

Ingredients

  • 1/4 cup olive or canola oil
  • 1/2 teaspoon brown mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon whole black peppercorns
  • 15 to 20 fresh curry leaves or 10 fresh basil leaves, torn
  • 8 bone-in, skin-on chicken thighs
  • 6 cloves garlic, chopped
  • 1 cup apple cider or white-wine vinegar
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 tablespoon bright red paprika

Directions

  1. Step 1

    Heat oil over medium-high heat in a large Dutch oven or high-sided skillet. Add mustard seeds. When mustard seeds begin to pop, add fenugreek and peppercorns; cook, stirring, about 30 seconds.

  2. Step 2

    Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika; stir to combine and bring to a boil. Cover and reduce heat to low, simmer for 20 minutes.

  3. Step 3

    Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.

Source
The Martha Stewart Show, November 2010

advertisement

advertisement

Reviews (1)

  • 11 Mar, 2013

    This is great! A new favorite I think. If you like adobo, this will please you. The vinegar mellows and all the seed/spices cooked to good texture (even the whole pepper corns) I used pesto from the freezer (no fresh basil to sub for the 'curry leaf').