Feasley's Recipes

Chicken Vindaloo

main~6 hr 40 minPhoebe Butler’s recipe box

cumin seed · mustard seed · black peppercorn · fennel seed · turmeric · cinnamon · clove · cardamom · vinegar · onion · garlic · ginger · sugar · salt · chicken breast · oil

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20 min active · 6 hr 40 min total (times estimated)

Ingredients

  • 1 tablespoon cumin seed
  • 1 tablespoon mustard seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seed
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ⅔ cup vinegar
  • 1 medium onion, chopped
  • 8 cloves garlic
  • 1 tablespoon ginger
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 whole chicken breasts
  • 1 tablespoon oil

Steps

  1. In a blender, combine cumin seed, mustard seed, peppercorns, and fennel seed. Grind until fine.
  2. Add vinegar, onion, garlic, ginger, sugar, salt, turmeric, cinnamon, cloves, and cardamom to the blender. Blend until smooth.
  3. Cut chicken breasts crosswise into 2-inch strips. Add to the vinegar-spice mixture and chill in the refrigerator for 6 hours.
  4. Heat oil over high heat in a heavy saucepan. Remove chicken from marinade (reserving the spice mixture) and cook chicken for about 2 minutes.
  5. Reduce heat to medium, add the reserved spice mixture, and cook for 1 minute.
  6. Return chicken to the saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.