Chicken Vindaloo can be an extremely spicy Indian curry dish; this version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you’ve got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, Trader Joe’s has a nice version in their freezer section.
We had some organic jasmine rice from TJ’s that was great with this recipe. Didn’t even need any naan. It’s easy and was delicious. The leftovers were great too.
1-1/2 Tbs. curry powder
2 tsp. hot or sweet paprika
Freshly ground black pepper
1-1/2 lb. organic, pastured boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
8 medium cloves organic garlic, minced
4 Tbs. organic red wine vinegar
1 Tbs. course Celtic or Kosher salt
2 Tbs. organic Coconut oil
1 medium organic yellow onion, thinly sliced
1 Tbs. grated fresh ginger
1 (14-1/2-oz). can organic diced tomatoes, drained, 1/3 cup juice reserved
3 Tbs. chopped fresh cilantro
In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in
a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of
the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.
Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering.
Add the onion and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until it
softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium
high, add the ginger, the remaining garlic, and the remaining curry powder mixture and
cook, stirring, until fragrant and well combined, about 45 seconds.
Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir
in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to
a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the
chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and
pepper. Serve sprinkled with the cilantro. Enjoy!
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