Chicken Vindaloo
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
6
Prep Time
8 hours
Cook Time
45 minutes
Kashmiri chilies are not spicy, but extra flavorful. Vinegar will tenderize your chicken so it falls off the bone.
Author:Audra Reddy
Ingredients
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¼ teaspoon whole black peppercorns
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8 whole cloves
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5 dried red Kashmiri chilies, stems removed
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1 (3 inch) piece of cinnamon stick
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1 teaspoon cumin seeds
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10-12 garlic cloves
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1 (2 inch) piece of fresh ginger, cut into small pieces
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4 T. Apple cider vinegar
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3 T. Water
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8 chicken drumsticks (skin removed)
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Kosher salt, as needed to season chicken
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1 teaspoon turmeric powder
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¼ cup neutral oil (grapeseed or canola)
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1 large onion, finely chopped
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2 T. Tomato paste
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¼ cup water
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Cilantro, chopped for serving
Curry Paste
Chicken
Other ingredients
Directions
Curry paste
In a large, heavy bottomed pan over medium heat, add peppercorns, cloves, chilies, cinnamon stick and cumin seeds. Roast until fragrant - about 1 minute. Remove from heat. When cool, grind spices to a fine powder.
Into the grinder add the garlic, ginger, vinegar and water and grind to a smooth paste.
Chicken
Place the skinless drumsticks in a large bowl and make shallow slits in the flesh. Season with salt and turmeric.
Add the curry paste to the chicken and mix until coated. Cover and let marinate for 30 minutes or up to 8 hours in the refrigerator.
To Finish the dish
In a large pan, heat oil over medium heat. Add the onions and cook until golden, about 10-15 minutes. Season onions slightly with salt. Reduce heat to simmer and add the tomato paste. Cook until the color has deepened. Add more oil if needed. Cook for about 1 minute.
Now add the chicken, all the marinade and cook for about 5 minutes until the chicken has color. Add ¼ cup water, bring to a simmer and cover. Simmer chicken on low for 45 minutes. Check gravy while cooking and add more water if needed.
Sprinkle chicken with chopped cilantro and serve with cilantro rice or plain basmati rice and naan.
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