Slow-Simmered Chicken Vindaloo

Name: Slow-Simmered Chicken Vindaloo
Total time: 135
Yield: 6
Ingredients: ¼ cup white wine vinegar; 1 tablespoon minced fresh ginger root; 2 teaspoons garam masala; 2 teaspoons mustard powder; 2 teaspoons cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon white sugar; ¼ teaspoon ground cinnamon; 1 ½ medium red onions, chopped; 4 cloves garlic, peeled and crushed; ¼ cup butter; 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces; 3 medium tomatoes, chopped; 5 fresh bird’s eye chiles, minced; ½ cup tomato sauce; 1 pinch red pepper flakes, or to taste; salt and ground black pepper to taste; ¼ cup chicken broth, or more as needed

Recipe by James Wilson from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

6 servings

•

¼ cup white wine vinegar
•

1 tablespoon minced fresh ginger root
•

2 teaspoons garam masala
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2 teaspoons mustard powder
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2 teaspoons cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
•

1 teaspoon ground coriander
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1 teaspoon white sugar
•

¼ teaspoon ground cinnamon

•

1 ½ medium red onions, chopped
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4 cloves garlic, peeled and crushed
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¼ cup butter
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2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
•

3 medium tomatoes, chopped
•

5 fresh bird’s eye chiles, minced
•

½ cup tomato sauce
•

1 pinch red pepper flakes, or to taste
•

salt and ground black pepper to taste
•

¼ cup chicken broth, or more as needed

Instructions

Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
Process red onions and garlic in a food processor until minced.
Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
Let cool a bit before serving.