• 2 kg. boneless skinless chicken thighs-cut into bite size pieces (The 2 kg converts to 4.04 lb.)
  • 8 to 12 garlic cloves
  • 2 tbsp. ground ginger
  • 1-1/2 tsp. cayenne pepper
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 3/4 tsp. ground cloves
  • 3/4 tsp. ground cardamon
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 8 oz. malt or apple cider vinegar


Combine all ingredients (except chicken) in blender to make the marinade. Place the chicken in a zip-lock bag, and add the marinade. Remove the air from the bag and seal. Knead the bag to mix the meat and marinade. Ensure that all the meat is covered. Refrigerate for 18 to 24 hours. Place in a large pot over low heat. Add 2 tbsp. of whole peppercorns and about 6 bay leaves. Simmer for at least 2 hours. Thicken mixture with cornstarch prior to serving over rice.

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Submitted 6/13/05.
Source: Bob Downey on the net
Submitted By: Veronica
Chicken Vindaloo