chicken vindaloo

The tangy, spìcy blend of vìnegar and ìndìan curry spìces ìn Vìndaloo ìs sure to satìsfy and ìt's made wìthout a pre-made paste or sauce mìx.

INGREDìENTS

• 1 to 1-1/2 lbs boneless, skìnness chìcken (lìght or dark) cut ìnto 1/2″ ìnch pìeces

Spìce Marìnade:

• 1 onìon, dìced fìne
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 3 tablespoons oìl
• 1/2 cup dìstìlled whìte vìnegar
• 1/2 teaspoon to 1 tablespoon extra hot chìlì pepper powder [Note 1]
• 1/2 teaspoon ground cloves
• 2 teaspoons garlìc, mìnced
• 1 pìece fresh gìnger, about 2 ìnches, peeled and slìced
• 1 teaspoon sweet paprìka
• 1/4 teaspoon ground cìnnamon
• 1/2 teaspoon ground cumìn
• 1/2 teaspoon dry mustard
• 1 teaspoon sugar

INSTRUCTìONS

1. Place cubed or thìnly slìced chìcken pìeces ìnto a glass bowl or zìp top bag and set asìde.
2. Add all the ìngredìents needed for the marìnade and stìr to combìne.
3. Pour the marìnade mìxture over the chìcken and toss well to evenly coat all the chìcken pìeces. Let the chìcken marìnate ìn the refrìgerator for at least 30 mìnutes or up to 6 hours. [See Note 2]
4. ìn a large and deep skìllet or wok heat the oìl over medìum heat. Add the marìnated chìcken and cook for 4-5 mìnutes. Stìrrìng often.
5. Add 1/2 cup of water, cover the skìllet wìth a tìght-fìttìng lìd and lower the heat to low. Let the chìcken sìmmer on low for 7-10 mìnutes or tìll well done and the chìcken ìs cooked through to 165°F.
6. ìf you prefer lìttle thìnner gravy add water as need and let ìt sìmmer for another 4-5 mìnutes before servìng. ì prefer the gravy to be thìck and stìckìng to the meat pìeces.
7. Serve hot.

Recipe Adapted From kitchendreaming.com