Chicken Vindaloo

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  908g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onion Yellow

  1 med raw - Whole Foods Market

  1 medium raw or 110g

• Potato

  Flesh and skin, raw

  681g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Organic Chicken Stock

  Wegmans

  ½ cup or 120g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Vinegar

  Distilled

  ½ cup or 120g

• Garlic

  Raw

  6 clove or 18g

• Red Chili Crystal Flakes

  Falksalt

  6 tsp or 120g

• Paprika

  Spices

  1 tsp or 2g

• Ginger

  Spices, ground

  1 tsp or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

Directions

1. Add the chicken to a large bowl
2. Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight
3. Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up
4. Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces
5. Add the tomato paste and cook another minute, stirring
6. Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through
7. Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!