Chicken with Vindaloo Spices

Name: Chicken with Vindaloo Spices
Yield: serves 4
Ingredients: 4 tablespoons olive or canola oil; 4 teaspoon whole brown mustard seeds; 5 teaspoon whole fenugreek seeds; 1 teaspoon whole black peppercorns; 15–20 fresh curry leaves or 10 fresh basil leaves, torn up; 8 chicken thighs; 6 cloves garlic, chopped; 1 cup apple cider vinegar or white wine vinegar; 15 teaspoons salt; 14 teaspoons ground cumin seeds; 1 tablespoon ground coriander seeds; 4–1 teaspoon cayenne pepper, or more if you wish; 1 tablespoon bright red paprika

December 9, 2011

Vindaloo implies garlic and vinegar, and this dish certainly has plenty of both. Make it as hot as you like. The heat balances the tartness. This dish holds well and, because it does not have too much sauce, is wonderful to take on picnics.

Recipe notes

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