Chicken Vindaloo
Madhur Jaffrey makes flavorful chicken with vindaloo spices and tomato rice.
Chicken with Vindaloo Spices
Watch the Video
Chicken Vindaloo
Madhur Jaffrey makes flavorful chicken with vindaloo spices and tomato rice.
Watch the Video
Chicken Vindaloo
Madhur Jaffrey makes flavorful chicken with vindaloo spices and tomato rice.
We Also Love
![Chicken Recipes from "The Martha Stewart Show"](/sites/files/marthastewart.com/imagecache/img_m/3097_012808_chicken_vert.jpg "Chicken Recipes from "The Martha Stewart Show"")
- Comments()
The Martha Stewart Show, November 2010
- Yield Serves 4
Add to Shopping List
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
-
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.
-
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.
-
Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.
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').