Monday, August 15, 2011

Chicken Vindaloo

Indian food is very tasty and healthy. Common ingredients such as turmeric, ginger and mustard are powerful anti-oxidants. Here is a great recipe with mild Indian flavor. Very kid-friendly and easy to make!
Chicken Vindaloo
Servings: 4-6 portions

- 1 -3 1/2 lb chicken, quartered and skinned
- salt and freshly ground black pepper
- canola oil
- 3 garlic cloves, peeled and minced
- 2 cups onions, finely chopped
- 2 tablespoons ginger powder
- 2 teaspoons cumin powder
- 2 teaspoons yellow mustard
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon turmeric
- 1/2 tablespoon paprika
- 1 tablespoon tomato paste
- 2 teaspoons lemon juice
- 2 tablespoons white vinegar 
- salt to taste
- 2 cups water
- cooked brown rice
- cooked broccoli

Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the oil. You will have to do this in two batches. Remove the chicken to a 6-quart stove-top covered casserole. Add the garlic and onion to the pan and sauté until golden brown. Add to the casserole along with the ginger, cumin, mustard, cinnamon, cloves, turmeric, and paprika. Sauté all for a few minutes and add all the remaining ingredients except for the garnishes. Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes. Serve with cooked brown rice and broccoli.
Source: based on recipe from

1 comment:

  1. I did an Ethiopian Feast with my book club a couple of months ago and cooked with tumeric for the first time. Now it sits in my spice cabinet all lonely. Thanks for a new recipe to try! This won't be too much for the kids?