Chicken Vindaloo
By America's Test KitchenPublished on September 12, 2017
Yield
Serves 6
Ingredients
3 pounds boneless, skinless chicken thigh, trimmed and cut into 1½-inch piecesSalt and pepper 3 tablespoons vegetable oil 3 onions, chopped fine8 garlic cloves, minced1 tablespoon paprika ¾ teaspoon ground cumin ½ teaspoon ground cardamom ¼ teaspoon cayenne pepper ¼ teaspoon ground cloves 3 tablespoons all-purpose flour 1½ cups chicken broth 1 (14.5-ounce) can diced tomatoes 2 tablespoons red wine vinegar 1 tablespoon mustard seeds 2 bay leaves 1 teaspoon sugar ¼ cup minced fresh cilantro
Before You Begin
Do not substitute chicken breasts. Serve with rice.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown well, about 8 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to now-empty pot and place over medium heat until shimmering. Add onions and ¼ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic, paprika, cumin, cardamom, cayenne, and cloves and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes with their juice, vinegar, mustard seeds, bay leaves, sugar, and browned chicken with any accumulated juice. Bring to simmer. Cover pot, place in oven, and cook until chicken is tender, about 1 hour.
- Remove stew from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste, and serve.
Yield
Serves 6Ingredients
3 pounds boneless, skinless chicken thigh, trimmed and cut into 1½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon paprika
¾ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
3 tablespoons all-purpose flour
1½ cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 tablespoons red wine vinegar
1 tablespoon mustard seeds
2 bay leaves
1 teaspoon sugar
¼ cup minced fresh cilantro
Ingredients
3 pounds boneless, skinless chicken thigh, trimmed and cut into 1½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon paprika
¾ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
3 tablespoons all-purpose flour
1½ cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 tablespoons red wine vinegar
1 tablespoon mustard seeds
2 bay leaves
1 teaspoon sugar
¼ cup minced fresh cilantro
Ingredients
3 pounds boneless, skinless chicken thigh, trimmed and cut into 1½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon paprika
¾ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
3 tablespoons all-purpose flour
1½ cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 tablespoons red wine vinegar
1 tablespoon mustard seeds
2 bay leaves
1 teaspoon sugar
¼ cup minced fresh cilantro
Why This Recipe Works
Pork vindaloo is an Indian stew of Portuguese origin that combines elements of hot, sweet, and tangy into one flavorful dish. For a chicken vindaloo, we chose boneless, skinless chicken thighs, which stay tender and juicy. We found that cumin, cardamom, cloves, and paprika gave our vindaloo its distinct flavor. Tomatoes, mustard seeds, and chicken broth, along with some aromatic onion and garlic, provided a good base. Red wine vinegar contributed the classic tanginess, and some chopped fresh cilantro provided a burst of color and a distinct herbal note.
Before You Begin
Do not substitute chicken breasts. Serve with rice.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown well, about 8 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to now-empty pot and place over medium heat until shimmering. Add onions and ¼ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in garlic, paprika, cumin, cardamom, cayenne, and cloves and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes with their juice, vinegar, mustard seeds, bay leaves, sugar, and browned chicken with any accumulated juice. Bring to simmer. Cover pot, place in oven, and cook until chicken is tender, about 1 hour.
- Remove stew from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste, and serve.
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