Chicken Vindaloo

Name: Chicken Vindaloo
Ingredients: 1 pound Chicken Breasts [cut into 1 inch pieces]; 2 Onion [diced]; 6 cloves Garlic [diced]; 3 tablespoons Ginger [fresh, diced]; 4 Red Chilis; 2 teaspoons Brown Sugar; 1/4 cup White Vinegar; 1 SPICE MIX (COMBINE FOLLOWING AS DIRECTED IN STEP 5); 1/2 teaspoon Cardamom [ground]; 1 teaspoon Cinnamon; 1 teaspoon Coriander Powder; 1 teaspoon Turmeric Powder; 1/2 teaspoon Peppercorns; 1/2 teaspoon Fenugreek Seeds; 1 teaspoon Cloves; 1 tablespoon Cumin; 4 tablespoons Olive Oil; 1 1/2 teaspoons Mustard Seeds; 1/4 teaspoon Salt; 1 Cilantro

20 ingredients

9 steps

Ingredients

1 pound Chicken Breasts [cut into 1 inch pieces]
2 Onion [diced]
6 cloves Garlic [diced]
3 tablespoons Ginger [fresh, diced]
4 Red Chilis
2 teaspoons Brown Sugar
1/4 cup White Vinegar
1 SPICE MIX (COMBINE FOLLOWING AS DIRECTED IN STEP 5)
1/2 teaspoon Cardamom [ground]
1 teaspoon Cinnamon
1 teaspoon Coriander Powder
1 teaspoon Turmeric Powder
1/2 teaspoon Peppercorns
1/2 teaspoon Fenugreek Seeds
1 teaspoon Cloves
1 tablespoon Cumin
4 tablespoons Olive Oil
1 1/2 teaspoons Mustard Seeds
1/4 teaspoon Salt
1 Cilantro

Directions

1

1. In a small bowl, dissolve the brown sugar in the vinegar. Add the chilis, garlic, and ginger and let sit for 30 minutes.
2

2. Add the vinegar mixture to a food processor. Pulse to form a thick paste.
3

3. Pour the paste into an airtight container and add chicken pieces to th paste. Stir so the chicken is well coated with the paste. Seal container and refrigerate for 2 hours.
4

4. While chicken marinates, make the dry spice mix. Grind peppercorns, fenugreek seeds, cloves, and cumin into powder. Pour this powder intop a small bowl along with the cardamom, cinnamon, coriander, and turmeric. Mix well and set aside.
5

5. In a large cast iron skillet heat the oil and mustard seeds over medium heat.
6

6. When seeds begin to pop, add the onion and cook until its golden brown.
7

7. Add the chicken and paste to the skillet and cook until the chicken begins to brown.
8

8. Add the dry spice mix to the chicken and cover skillet. Reduce heat to simmer for 20 to 30 minutes until the mixture becomes thick. Stir occasionally.
9

9. Serve hot over rice with cilantro garnish.