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My Chicken Vindaloo

2 large boneless, skinless chicken breasts
1/2 yellow onion
1/2 inch piece fresh ginger
2 cloves garlic
3 tbsp. vegetable oil
3 tbsp. distilled vinegar
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. black pepper
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1/2 tsp. black (or yellow) mustard seeds
1/4 cup water
Pat the chicken dry, and make some cuts on the surface. Set aside.

Chop the onion, ginger, and garlic coarsely. With 1 tbsp. oil, saute the onion, garlic, and ginger over high heat, until lightly browned (about 7 minutes). Remove from heat, place in the jar of a blender, and blend to a smooth paste.

Transfer the contents of the blender jar to a bowl, and add the coriander, cumin, garam masala, black pepper, turmeric, and cayenne. Stir to blend ingredients. Rub this mixture over the chicken to cover, and let it marinade for 1-2 hours at room temperature.

In a skillet over high heat, warm the oil and add the mustard seeds. When they begin to pop, add the chicken and it's marinade. Sear for 5 minutes, turning once so each side is browned. Turn the heat down, add the water, cover and cook for 15-20 minutes, until chicken is tender.

Serves 2