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Easy Chicken Vindaloo with Pickled Mustard Seeds_MidPage

Easy Chicken Vindaloo with Pickled Mustard Seeds

The sweet, acidic flavor of the pickled mustard seeds help with the spice in this easy chicken vindaloo with pickled mustard seeds recipe.
4 from 5 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
Calories: 564kcal

Equipment

Ingredients

Pickled Mustard Seeds

  • ½ cup yellow mustard seeds
  • ½ cup distilled white vinegar
  • ¼ cup sugar more or less to taste
  • 1 teaspoon salt
  • Water as needed

Easy Chicken Vindaloo:

  • 2 boneless, skinless chicken breasts cubed
  • 6 boneless, skinless chicken thighs cubed
  • 1 tablespoon neutral cooking oil for frying, plus more, if needed
  • 4 tablespoons butter
  • 2 yellow onions peeled and sliced
  • 8 cloves garlic peeled and minced
  • 3-6 Thai chili peppers trimmed and minced (use fewer if a less spicy vindaloo is desired)
  • 2 cinnamon sticks
  • 2 tablespoons turmeric
  • 2 tablespoons paprika
  • 2 teaspoons cayenne powder more or less, if needed
  • 1 tablespoon cumin
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground cloves
  • 1 lemon juiced
  • 4 cups chicken stock
  • Salt and pepper to taste

For Serving:

  • Cooked rice
  • Fresh cilantro leaves
  • Lemon wedges

Instructions

Prepare the Pickled Mustard Seeds:

  • Combine the vinegar, water, sugar, and salt in a saucepan and turn the heat to high. Once the liquid is boiling, add the mustard seeds. Boil for 1 minute and then reduce heat to very low and simmer for 30-40 minutes or until the mustard seeds are softened. Add more water as the mustard seeds cook, if needed.
    The final product should be a somewhat-sticky mixture and most, if not all, the liquid should be absorbed and the seeds should be softened.

Fry the Chicken:

  • Pat the chicken dry and season all over with salt and pepper. Heat the cooking oil in a wide pot over medium-high heat. Once hot, add the chicken in batches and cook for 3-5 minutes per side until browned all over. The chicken doesn't need to be cooked through. Transfer to a plate, leaving any fond from the chicken in the pot.
  • Melt the butter into the pot over medium heat. Add the onions and cook, stirring often, for 6-7 minutes until softened.
  • Reduce heat to low and add the garlic, chili peppers, cinnamon sticks, and all of the remaining spices. Add the browned chicken and toss to coat.
  • Pour in the chicken stock and bring to a boil, scraping up any browned bits stuck to the bottom of the pot. Reduce heat and simmer for 40-45 minutes or until the chicken is very tender. Add more liquid, as necessary, if the chicken sticks to the pot or the liquid absorbs too quickly. Occasionally taste the sauce and season it according to your preferences.

To Serve:

  • Divide cooked rice between bowls and pour the vindaloo on top. Garnish with cilantro leaves and a lemon wedge. Add a teaspoon or two of the pickled mustard seeds to each dish. Enjoy!

Nutrition

Calories: 564kcal | Carbohydrates: 51g | Protein: 41g | Fat: 22g | Sodium: 838mg | Fiber: 5g | Sugar: 14g | Vitamin C: 20mg
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