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Chicken Vendaloo
Paging through Joy of Cooking some years ago, we stumbled upon its recipe for Pork Vendaloo.
When we saw the note that you could substitute boneless chicken thighs for the pork, we decided to give it a
try. Served over rice or couscous, it was fabulous.
| 1/3 c. white wine vinegar |
2 T. olive oil |
| 6 large garlic cloves, peeled |
3 T. ginger, peeled and chopped |
| 1 1/2 T. curry powder |
1 T. black mustard seeds |
| 2 t. ground cumin |
3/4 t. ground cardamon |
| 1/4 t. ground cloves |
1/4 t. red pepper flakes |
| 2 lbs. boneless chicken thighs, in 1 inch cubes |
2 T. olive oil |
| 2 1/2 c. chopped onion |
1 lb. plum tomatoes, diced |
| 1 3 inch cinnamon stick |
salt and black pepper to taste |
| 2 t. black mustard seeds |
1/4 c. fresh cilantro, chopped |
- Mix the first ten ingredients (vinegar, oil, garlic, ginger, curry, mustard seeds, cumin, cardamon, cloves,
and red pepper) in a blender. Remove the mixture to a large bowl, and add the
chicken cubes. Toss to coat the chicken well, cover, and refrigerate for 1 to 8 hours.
- Heat the oil in a large skillet over medium-high heat. Add the onions, stirring and cooking
until they are golden. Add the seasoned chicken, cooking and stirring until it is lightly browned,
about 5 minutes.
- Add the tomatoes and cinnamon. Bring the mix to a boil, then reduce the heat, cover the pan, and
simmer, stirring occasionally, for about 1 hour.
- When the chicken is tender, uncover the pan, add the salt and pepper, mix in the additional mustard
seeds, and simmer, uncovered, until the liquid is slightly thickened, about 10 to 15 minutes.
- Remove the cinnamon stick, fold in the cilantro, and serve.
4-6 servings
Source: Joy of Cooking (1997 edition)
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