Chicken Vindaloo Recipe

 

Ingredients:

• 2 pounds chicken thighs, chopped
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 serrano peppers, chopped (or Indian peppers, if available)
• 1 tablespoon tomato paste
• Salt and pepper to taste

For the marinade:

• 1/2 cup white vinegar
• 6 cloves garlic, minced
• 2 tablespoons spicy red chili flakes (ghost pepper flakes for an extra kick)
• 1 teaspoon paprika
• 1 teaspoon ginger
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon

For serving:

• Cooked rice
• Fresh herbs
• Extra chili flakes (optional)

Instructions:

1. In a large bowl, combine the chicken and the marinade ingredients. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, or overnight.
2. Heat the olive oil in a large pan over medium heat. Add the onion and peppers and cook until softened, about 4-5 minutes.
3. Add the chicken and marinade to the pan and cook for another 5 minutes, or until the chicken is browned on all sides.
4. Stir in the tomato paste, salt, and pepper. Add 1/2 cup of water (or chicken broth) and stir until the mixture thins out and becomes a sauce. You can add more water if needed.
5. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
6. Serve over rice with fresh herbs and extra chili flakes (optional).

Enjoy!

Notes:

• This is a spicy dish. You can dial back the heat by using milder chilies and going easy on the red chili flakes.
• If you're looking for an even hotter version, use habanero peppers or ghost peppers.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.