Chicken Vindaloo for Two
Stewed Goan chicken thighs - tender, exotic and delicious!
Ingredients
3 tablespoons white vinegar
6 garlic cloves, smashed and peeled
1 tablespoon grated ginger
1 tablespoon paprika
1 tablespoon brown sugar
1/8 teaspoon ground cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon black pepper
12 ounces boneless, skinless chicken thighs, trimmed and halved
1 tablespoon vegetable oil
Fresh cilantro, for garnish
Instructions
In a mini food processor, combine 2 tablespoons vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, salt and pepper and 1 1/2 tablespoons water. Process until smooth and transfer to a medium bowl.
Add the chicken, toss to coat and marinate for 15 minutes.
Heat the vegetable oil in a large Dutch oven over medium heat. When hot, add the chicken and marinade in an even layer. Cook, undisturbed, for 8-10 minutes, until the chicken releases easily from the pot.
Flip the chicken over, add 3 tablespoons of water and increase heat to medium high. Once simmering, reduce heat to medium low and cook, uncovered. Stir occasionally, until the chicken is very tender, 30-35 minutes.
Add remaining tablespoon of vinegar, increase heat to medium and cook until the sauce thickens, 8-10 more minutes.
To serve, garnish with cilantro.
Chicken Vindaloo for Two
Ingredients
Instructions
- In a mini food processor, combine 2 tablespoons vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, salt and pepper and 1 1/2 tablespoons water. Process until smooth and transfer to a medium bowl.
- Add the chicken, toss to coat and marinate for 15 minutes.
- Heat the vegetable oil in a large Dutch oven over medium heat. When hot, add the chicken and marinade in an even layer. Cook, undisturbed, for 8-10 minutes, until the chicken releases easily from the pot.
- Flip the chicken over, add 3 tablespoons of water and increase heat to medium high. Once simmering, reduce heat to medium low and cook, uncovered. Stir occasionally, until the chicken is very tender, 30-35 minutes.
- Add remaining tablespoon of vinegar, increase heat to medium and cook until the sauce thickens, 8-10 more minutes.
- To serve, garnish with cilantro.
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