Chicken Vindaloo

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 6 dried red chiles, stemmed
• 0.25 cup distilled white vinegar
• 6 cloves garlic
• 1.5-inch piece fresh ginger, peeled
• 1.5 teaspoons ground cumin
• 1 teaspoon black peppercorns
• 1 teaspoon brown mustard seeds
• 0.5 teaspoon ground turmeric
• 1 (3-inch) stick cinnamon
• 3 tablespoons vegetable oil
• 2 yellow onions, finely chopped
• 1 tablespoon tomato paste
• 1.5 cups chicken broth
• 1.5 teaspoons kosher salt, plus more to taste
• 1 tablespoon brown sugar

Instructions

1. Soak the dried red chiles in hot water for 15 minutes until softened, then drain.
2. In a blender, combine the softened chiles, vinegar, garlic, ginger, cumin, peppercorns, mustard seeds, and turmeric, and blend into a smooth, thick paste, adding a splash of water if needed.
3. Place the chicken pieces in a bowl, pour the spice paste over them, and toss to coat; marinate for at least 30 minutes at room temperature or up to overnight refrigerated.
4. Heat the vegetable oil in a large Dutch oven over medium heat and add the cinnamon stick, letting it sizzle for 20 seconds.
5. Add the chopped onions and cook for 10 to 12 minutes, stirring often, until deeply golden brown; this long cook builds the base flavor, so don't rush it.
6. Stir in the tomato paste and cook for 1 minute until darkened.
7. Add the marinated chicken along with all the spice paste, and cook for 5 minutes, stirring to sear the chicken lightly on all sides.
8. Pour in the chicken broth and stir in the salt and brown sugar, then bring to a simmer.
9. Cover and reduce heat to low, simmering for 30 to 35 minutes, until the chicken is tender and reaches an internal temperature of at least 165 F.
10. Uncover and simmer for another 5 to 10 minutes to let the sauce thicken to a clingy consistency.
11. Discard the cinnamon stick, taste and adjust salt or vinegar for the desired tang and heat.
12. Serve hot over steamed basmati rice.

Nutrition

Calories	440
Protein	35 g
Fat	22 g
Carbs	18 g
Fiber	3 g
Sodium	680 mg

Estimated per serving