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 dinner.


  • ¼ cup olive or canola oil

  • ½ teaspoon brown mustard seeds

  • ¼ 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 ¼ teaspoons coarse salt

  • 1 ½ teaspoons ground cumin

  • 1 tablespoon ground coriander

  • 1/2 to 1 teaspoon cayenne pepper

  • 1 tablespoon bright red paprika


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

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