Chicken Vindaloo

Vindaloo, an Indian dish. The Kashmiri chili powder used in India is vibrantly colored with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute. If you purchase Kashmiri chili powder, substitute 4 teaspoons for the paprika and cayenne. Serve with basmati rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender, combine 1/4 cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 3/4 teaspoons salt, 1 1/4 teaspoon pepper, and 3 tablespoons water. Puree until smooth, scraping the blender as needed. Pot into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade in an even layer. Cook without stirring until the marinade has browned and the chicken releases easily from the pot 5 to 9 minutes. Stir, then add 1/3 cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance 35 to 45 minutes.

Step 3

Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.