Chicken Vindaloo

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2 t coriander seeds

1 t fenugreek seeds

1 T mustard seeds

2 t cumin seeds

1 T whole black peppercorns

6 whole cloves

1 stick cinnamon

2 T paprika

2 T wne vinegar

1 t ground turmeric

1 t brown sugar

1 hole bulb of garlic, minced

1 medium knob of ginger, peeled and minced

1.5 kg boneless, skinless chicken thighs, cut in half

3 T olive oil or ghee

3-4 green chiles, stemmed, seeded, and minced(more or less depending on your heat tolarance)

2 large onions chopped

1/2 kg of potatoes, cut in half or quarters

Cooked basmati rice, for serving

Fresh coriander to garnish.

Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a pan over medium-high heat, and cook until lightly toasted, about 2-3 minutes. Transfer to a bowl, and let cool, then grind with a pestle and mortar. Mix with the paprika, vinegar, turmeric, sugar, ¹⁄₄ of the garlic, and half the ginger; puree until smooth. Put in a bowl and rub over the chicken with spice mix. Cover and refrigerate for a few hours to allow spice mix to work its magic.

Heat oil in a saucepan over medium heat. Add onions, and cook until caramelized. Add remaining garlic and ginger along with chiles, and cook until soft. Add chicken with sauce, potatoes, and 2-3 cups water(or as needed), and bring to a boil; reduce heat to low, and simmer gently until chicken is cooked through. Remove from heat, and season with salt; serve with rice and garnish with coriander.

Enjoy. Add some natural yogurt on the side if it's too spicy.

Chicken Vindaloo

Chicken Vindaloo

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