By Christopher Kimball
Vindaloo is an Indian dish of Portuguese influence which is generally associated with the state of Goa on the southwest coast of India, but the curry is popular in the world. Made with pork, lamb or chicken, it is remarkable for its vine flavor, a generous dose of garlic and the spice of dried peppers.
In this recipe for our cookbook “Milk Street 365: the cookbook all use for each day of the year”, we reduce a host of spices in a mixer, as well as fresh garlic and ginger, white vinegar and a little brown sugar. The result is a thick paste which is gently aromatic. After a little the chicken, the meat and the marinade enter the pan to cook and reduce.
The chili chili powder used in India is colored with vibrated with moderate heat; We found that a mixture of sweet paprika and cayenne was a good substitute. If you buy cashmere chili powder, replace 4 teaspoons for paprika and cayenne.
Don’t worry if the chicken sticks to the pot immediately after adding it. Let him cook without being disturbed and he will end up freeing himself easily. And don’t be afraid to allow chicken and puree to brown while they are cooking. This brings out the flavors of the spices and learned the spice of aromatics, giving a sauce that has a full and round taste. Sprinkle the finished dish with slices and coriander peppers and serve with basmati rice.
Vindaloo chicken
Start to finish: 1 hour 20 minutes
Portions: 4
Ingredients:
¼ cup plus 2 tablespoons of white vinegar, divided
12 average garlic cloves, broken and peeled
1 inch fresh, peeled and roughly chopped ginger
2 tablespoons of sweet paprika
2 tablespoons packed brown sugar
4 whole pods or ⅛ teaspoon of cloves
2½ teaspoon of molded turmeric
2 teaspoons of cumin seeds
½ to 1 teaspoon of cayenne pepper
¼ teaspoon of ground cinnamon
Honely Salt And Molded Black Pepper
2 pounds of boneless and skinless chicken thighs, cut and cut in half
2 tablespoons of neutral oil
Chiles Fresno or Jalapeño, rod and tight in thin rings, to serve
Fresh coriander leaves, serve
Instructions:
In a mixer, mix ¼ cup of vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, ¾ teaspoon of salt, 1 coffee teaspoon of pepper and 3 tablespoons of water. Puree until smooth consistency, scraping the mixer if necessary. Pour into a medium bowl, add the chicken and mix to coat. Let stand at room temperature for 15 minutes.
In a large Dutch oven on the middle, heat the oil until the flicker. Add the chicken and marinade to a uniform layer. Cook without stirring until the marinade is golden and the chicken is easily released from the pot, 5 to 9 minutes. Stir, then add ⅓ cup of water and bring to the emilling. Cover, reduce medium-soft and cook, stirring from time to time, until a skewer inserted in the chicken meets no resistance, 35 to 45 minutes.
Stir in the 2 tablespoons of remaining vinegar, increase in medium and cook, often stirring, until the sauce is thick enough for a spoon to pull a path through leaves, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with slices and coriander peppers.
Publisher’s note: for more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap
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