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Chicken Vindaloo

chicken - other, curry

2 teaspoons cumin seeds
1 teaspoon coriander seeds
2 tablespoons all-purpose flour
1 teaspoon (each) ground turmeric and cardamom
1/4 teaspoon cayenne pepper
pinch (each) salt and pepper
12 boneless skinless chicken thighs; about 2 pounds
2 tablespoons vegetable oil
1 onion; chopped
4 cloves garlic; minced
1 tablespoon minced gingerroot
1 1/2 cups chicken stock
2 tablespoons wine vinegar
1 tablespoon grainy mustard
1 bay leaf

In small skillet, toast cumin and coriander seeds over medium heat until fragrant, about 1 minute. In spice grinder or clean coffee grinder, grind seeds into fine powder; transfer to large bowl. Whisk in flour, turmeric, cardamom, cayenne pepper, salt and pepper; toss chicken, in batches, with spice mixture to coat. In large Dutch oven, heat oil over medium?high heat; brown chicken in batches. Transfer to plate. Drain any fat from pan and reduce heat to medium; cook onion, garlic and ginger until onion is softened, about 5 minutes. Stir in chicken stock, vinegar and mustard; bring to boil, scraping up any brown bits from bottom of pan. Return chicken and any accumulated juices to pan; add bay leaf. Reduce heat to medium low; cover and simmer, stirring occasionally, or cover and cook in 350°F oven, until juices run clear when chicken is pierced, about 1 hour. Uncover and simmer over medium?low heat for about 15 minutes or until sauce is slightly thickened. Discard bay leaf. SUBSTITUTION: Instead of cumin and coriander seeds, you can use 1teaspoon ground cumin and 1/2 teaspoon ground coriander. Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).

Contributor: Canadian Living Magazine, November, 2001

Yield: 6 servings

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