Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Vindaloo
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- #18263
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/3 cup white wine vinegar
6 cloves garlic, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoon curry powder
2 teaspoons cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
2 tablespoons yellow mustard seed
2 pounds skinless, boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 can (16 ounce size) diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro
directions
Place first vinegar, cloves, ginger, curry, cumin, cardamom, cloves and pepper in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and saute until golden, about 5 minutes. Add chicken mixture and stir for 3 minutes to blend flavors.
Add tomatoes with their juice and the cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes.
Remove cinnamon stick. Stir in cilantro and serve.
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reviews & comments
April 1, 2006
The recipe neglects to say to put the garlic in the spice mix, but aprt form that the dish is quite pleasant. The cilantro adds a nice finish to a full flavored vindaloo. I substituted chicken breast for thigh becaues I prefer the texture, otherwise I followed the recipe fairly closely.