Chicken vindaloo

By Spencer Watts
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SERVES
4

Ingredients

Masala spices:

  • 1 teaspoon (5 milliliters) ground coriander
  • 1 teaspoon (5 milliliters) ground clove
  • 1 teaspoon (5 milliliters) ground cinnamon
  • 1 teaspoon (5 milliliters) ground cardamom
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1 teaspoon (5 milliliters) ground cumin

Chicken:

  • 4 cloves garlic
  • 1 centimeter piece ginger
  • 454 grams boneless chicken thighs
  • 4 tablespoons (60 milliliters) vegetable oil
  • 1 medium onion, chopped
  • 1 whole green chili, halved
  • 1 tablespoon (15 milliliters) white vinegar
  • 1-1/2 tablespoons (22 milliliters) balsamic vinegar
  • 1 teaspoon (5 milliliters) yellow mustard
  • 1/2 cup (120 milliliters) tomato puree
  • 1/2 cup (120 milliliters) water
  • Salt

Directions

  1. Preheat oven to 350 F (175 C).

Masala spice:

  1. In a small bowl, combine coriander, clove, cinnamon, cardamom, black pepper, and cumin.

Chicken:

  1. In a food processor, pulse garlic and ginger until finely minced.
  2. Cut chicken into 2.5 centimeter pieces.
  3. Heat oil in a large, oven safe skillet over medium-high heat, then cook the chicken pieces until evenly browned. Remove the chicken from the pan and set aside.
  4. Put the onion in the same pan sauté until golden brown, then add the garlic and ginger mixture, and continue cooking.
  5. Add the chili, masala spices, white vinegar, balsamic vinegar, and mustard, then cook for two minutes.
  6. Add the tomato puree, water, cook for two minutes, then season with salt.
  7. Return the chicken to the pan and combine with the mixture.
  8. Cover pan, remove pan to oven, bake oven for fifteen minutes.

To serve:

  1. Remove the pan from the oven, stir again, transfer to a serving dish, and serve.

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