Chicken Vindaloo

Ingredients

• 2 lb chicken thighs (chopped into bite-sized pieces)
• 0.5 cup white vinegar (for the marinade)
• 6 garlic (minced)
• 2 tbsp spicy red chili flakes (ghost pepper flakes recommended for extra heat)
• 1 tsp paprika
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp mustard powder
• 0.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 2 tbsp olive oil
• 1 yellow onion (chopped)
• 2 serrano peppers (chopped; or use Indian peppers like Kashmiri)
• 1 tbsp tomato paste
• salt and pepper (to taste)
• 0.5 cup water (or chicken broth for extra flavor)

Steps

1. 1

   Add the chopped chicken thighs to a large bowl.

2. 2

   Prepare the marinade by whisking together the white vinegar, minced garlic, spicy red chili flakes, paprika, ginger, coriander, turmeric, mustard powder, cumin, and cinnamon in a small bowl.

3. 3

   Pour the marinade over the chicken and rub it thoroughly into the meat. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for maximum flavor development.

4. 4

   Heat a large pan or skillet over medium heat and add the olive oil.

5. 5

   Add the chopped yellow onion and serrano peppers to the pan. Cook for about 4-5 minutes, stirring occasionally, until the vegetables soften.

6. 6

   Add the marinated chicken to the pan, including all of the marinade liquid. Cook for another 5 minutes, stirring occasionally, to nicely brown the chicken pieces.

7. 7

   Stir in the tomato paste and season with salt and pepper to taste. Cook for one additional minute, stirring constantly to incorporate the paste.

8. 8

   Pour in 1/2 cup of water (or chicken broth). Stir the mixture until it thins out and forms a cohesive sauce. If the sauce appears too thick, you can add a bit more water.

9. 9

   Reduce the heat to low and let the curry simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened to the consistency of a good gravy.

10. 10

    Serve the chicken vindaloo as is or over steamed basmati rice. Garnish with fresh herbs and an extra sprinkle of chili flakes if desired.

Notes

For a vegetarian version, you can substitute the chicken with potatoes. If the sauce becomes too thick during simmering, simply stir in a bit more water or broth. You can also add a bit of white or brown sugar to the marinade if you prefer a touch of sweetness to balance the heat.

Nutrition per serving

• main
• spicy
• curry
• Indian
• chicken
• stew
• dairy-free
• gluten-free