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

1. 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.

2. Add the chicken, toss to coat and marinate for 15 minutes.

3. 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.

4. 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.

5. Add remaining tablespoon of vinegar, increase heat to medium and cook until the sauce thickens, 8-10 more minutes.

6. To serve, garnish with cilantro.

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Chicken Vindaloo for Two

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

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

1. 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.
2. Add the chicken, toss to coat and marinate for 15 minutes.
3. 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.
4. 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.
5. Add remaining tablespoon of vinegar, increase heat to medium and cook until the sauce thickens, 8-10 more minutes.
6. To serve, garnish with cilantro.

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