Chicken Vindaloo
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RECIPE CREATED FOR CASSADOU TIME: 35 minutes SERVING SIZE: 2 |
INSTRUCTIONS
- Cut chicken thighs into thirds, then season with black pepper and 1 teaspoon salt.
- Stir together 2 tablespoons vindaloo curry powder, garlic, ginger, paprika and 2 tablespoons sherry vinegar to form a paste. Place chicken and half of the curry paste into a large zip-top bag and mix to combine. Refrigerate and marinate at least 1 hour. Cover and refrigerate remaining curry paste.
- In a cassadou or Dutch oven set over medium heat, heat coconut oil until hot. Add onion and cook, stirring occasionally, until caramelized, about 8 minutes. Add bell pepper and optional chili, and cook 3 minutes or until softened. Stir in cumin seeds and cinnamon stick and toast until fragrant, about 1 minute more.
- Add marinated chicken and briefly brown while stirring, about 2 minutes. Stir in remaining curry paste, tomatoes, brown sugar, remaining curry powder, remaining vinegar and chicken stock. Bring to a rapid simmer, then cover with lid and reduce heat to low. Cook 20 minutes, or until chicken is cooked through.
- Taste the sauce, then season with additional salt, curry powder or vinegar as desired. Garnish with cilantro and serve alongside rice or naan bread.
INGREDIENTS
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- Recipe from Le Creuset Copyright ©2023
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- Chicken Vindaloo
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