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Chicken Vindaloo Vesuvius with Aleppo Marash Pepper

October 23, 2016

Chicken Vindaloo Vesuvius with Aleppo Marash Pepper

Let this Chicken Vindaloo Vesuvius with Aleppo Marash Pepper save you from the cold weather. It is hot and spicy perfect for everyone who has the pride to chow down spicy and flavorful foods in a blink!


Serves: 4 to 5



  • 1 1/2 pounds chicken drumsticks, skin off
  • 1/2 cup rice vinegar
  • 10 garlic cloves
  • 1 tablespoon ginger paste
  • 1/2 tablespoon ground cinnamon
  • 2 green cardamom pods
  • 1/4 teaspoon ground clove
  • 1/2 tablespoon Aleppo Marash pepper
  • 1/2 tablespoon ground cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons spicy brown mustard
  • 3 Serrano chiles, roughly chopped up
  • 1 small white onion, finely chopped
  • 1 cup low sodium chicken broth
  • 1/3 cup cashews, soaked in water for 2 to 3 hours
  • 1/2 cup heavy cream
  • Vegetable oil, for sauteing
  • Kosher salt
  • Chopped cilantro, for garnish 



  1. Add the vinegar, garlic, ginger, all the spices, mustard, and chopped Serranos to a food processor and purée until very smooth. Make a couple of incisions on each drumstick, just so that the marinade can get deep into the meat. Rub the paste all over the meat. Refrigerate for 2 to 3 hours.
  2. This would also be a great time to start soaking the cashews! Add vegetable oil in a large pot on medium heat. Add the onions and sauté until they start to get brown at the edges, about 10 to 12 minutes. Add the chicken and all the marinade and sauté, stirring frequently for about 2 to 4 minutes, until the spices are intensely aromatic.
  3. You may need to add a splash of water if you see the paste sticking to the bottom of the pan -- don't let those spices burn! Add the chicken stock and gently simmer for 25 to 30 minutes, until the meat is fall-off-the-bone tender. Keep the lid off and stir every few minutes. While the chicken is simmering, make the cashew cream.
  4. Add the cashews, heavy cream, and a splash of water to a blender and purée into a smooth mixture. Add the cashew cream to the pot once the meat is very tender. Keep simmering for another couple of minutes, until the sauce has the desired consistency (I like mine quite thick). Check for salt. Garnish with cilantro and serve immediately with steamed rice. Enjoy!


Click here to buy Aleppo Marash Pepper spice blend and other herbs and spices


Source: Food 52


Photo Credit to: James Ransom

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