Slow-Simmered Chicken Vindaloo
Description
Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.
Ingredients
•
1/4 cup white wine vinegar
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1 tablespoon minced fresh ginger root
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2 teaspoons garam masala
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2 teaspoons mustard powder
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2 teaspoons cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
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1 teaspoon white sugar
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1/4 teaspoon ground cinnamon
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1 1/2 medium red onions, chopped
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4 cloves garlic, peeled and crushed
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1/4 cup butter
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2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
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3 medium tomatoes, chopped
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5 fresh bird’s eye chiles, minced
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1/2 cup tomato sauce
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1 pinch red pepper flakes, or to taste
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salt and ground black pepper to taste
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1/4 cup chicken broth, or more as needed
Directions
1
Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
2
Process red onions and garlic in a food processor until minced.
3
Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
4
Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
5
Let cool a bit before serving.