Chicken Vindaloo

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   1. In a small bowl, dissolve the brown sugar in the vinegar. Add the chilis, garlic, and ginger and let sit for 30 minutes.

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   2. Add the vinegar mixture to a food processor. Pulse to form a thick paste.

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   3. Pour the paste into an airtight container and add chicken pieces to th paste. Stir so the chicken is well coated with the paste. Seal container and refrigerate for 2 hours.

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   4. While chicken marinates, make the dry spice mix. Grind peppercorns, fenugreek seeds, cloves, and cumin into powder. Pour this powder intop a small bowl along with the cardamom, cinnamon, coriander, and turmeric. Mix well and set aside.

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   5. In a large cast iron skillet heat the oil and mustard seeds over medium heat.

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   6. When seeds begin to pop, add the onion and cook until its golden brown.

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   7. Add the chicken and paste to the skillet and cook until the chicken begins to brown.

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   8. Add the dry spice mix to the chicken and cover skillet. Reduce heat to simmer for 20 to 30 minutes until the mixture becomes thick. Stir occasionally.

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   9. Serve hot over rice with cilantro garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.