Chicken Vindaloo

Ingredients

• 2 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 cup white vinegar
• 1 tablespoon tamarind paste (optional)
• 1 tablespoon sugar
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 5-6 dried red chilies
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, slit
• 2 medium potatoes, diced (optional)
• 1 cup water or chicken broth
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large bowl, combine the chicken pieces, white vinegar, tamarind paste, and sugar. Mix well to ensure all pieces are coated evenly. Cover and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
2. In a dry skillet, toast the cumin seeds, coriander seeds, black peppercorns, and dried red chilies until fragrant, about 2-3 minutes. Grind the toasted spices to a fine powder and mix in the turmeric powder and mustard seeds.
3. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 10-12 minutes.
4. Add the ginger-garlic paste and slit green chilies to the pot. Cook for another 2-3 minutes until fragrant.
5. Add the marinated chicken along with the spice blend to the pot. Cook for about 5-7 minutes until the chicken is browned.
6. If using, add the diced potatoes and pour in the water or broth. Bring the mixture to a boil, then season with salt.
7. Reduce the heat to low, cover, and let it simmer for 30-40 minutes until the chicken is tender and the potatoes are cooked through.
8. Once cooked, taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving. Serve hot with steamed rice or warm naan.

Nutrition