Ingredients Meat & Poultry Chicken Chicken Thighs Chicken with Vindaloo Spices 3.8 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 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. Rate it Print