Chicken Vindaloo

Ingredients

• Coriander seed

  Spices

  1 ½ tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Cinnamon

  Spices, ground

  2 tbsp or 16g

• Cloves

  Spices, ground

  2 tsp or 4g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  1 tbsp or 8g

• Red wine vinegar

  4 tbsp or 60g

• Garlic

  Raw

  10 clove or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  2 medium or 220g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Jasmine Rice

  Compliments

  2 cup or 373g

Directions

1. Cook rice according to package instructions.
2. Deseed red chilies (if using) and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
3. Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
4. Make a fine powder. Then add ginger garlic and soaked red chilies.
5. Add the vinegar-water mixture and make a smooth paste.
6. Next add this to the cleaned chicken along with turmeric (.5 tsp) and salt.
7. Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
8. Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
9. Add 1 tbsp vinegar and 1 tsp sugar to the onions.
10. Then add the marinated chicken and saute for 3 to 5 mins on a medium heat
11. Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
12. If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
13. Cover and simmer until the chicken cooked through and fork tender.
14. Simmer until the gravy reaches a thick and semi-dry stage. Taste and add more salt if needed.
15. Serve chicken vindaloo with plain rice.