Chicken Vindaloo

INGREDIENTS

• 500g Chicken Thigh
• 4 tbsp White Vinegar
• 4 Garlic
• 2 tsp Fresh Ginger
• 4 Dried Kashmiri Chilli
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 0.5 tsp Black Pepper
• 2 tsp Salt
• 4 tbsp Vegetable Oil
• 2 Onion
• 300g Tomato
• 2 tsp Brown Sugar
• 300g Basmati Rice
• 600ml Water

STEPS

1. 1

   Put 500g of chicken thigh in a clean bowl. Add 4 tbsp of white vinegar, 4 garlics (finely grated), 2 tsp of fresh ginger, 4 dried kashmiri chillis (crumbled), 2 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of ground turmeric, 0.5 tsp of black pepper and 2 tsp of salt. Mix thoroughly, cover, and marinate in the refrigerator for 30 minutes.

   ⏱ 30 min

2. 2

   Rinse 300g of basmati rice until the water runs mostly clear. Combine it with 600ml of water in a saucepan, bring to a boil, cover, reduce to low heat, and cook for 12 minutes. Remove from the heat and leave covered for 10 minutes.

   ⏱ 12 min

3. 3

   Heat 4 tbsp of vegetable oil in a heavy saucepan over medium heat. Add 2 onions (finely sliced) and cook for 8 minutes, stirring occasionally, until deep golden brown.

   ⏱ 8 min

4. 4

   Add the marinated chicken and fry for 5 minutes, turning occasionally, until lightly browned on all sides.

   ⏱ 5 min

5. 5

   Add 300g of tomato (finely chopped), 2 tsp of brown sugar and 100 ml water. Bring to a simmer, cover, and cook over low heat for 25 minutes, stirring occasionally, until the chicken is tender and the sauce is thick.

   ⏱ 25 min

6. 6

   Uncover and simmer for 5 minutes to reduce the sauce. The chicken must be steaming hot throughout, with clear juices and no pink meat. If using a thermometer, check the thickest piece away from bone and confirm 75°C for 30 seconds.

   ⏱ 5 min

7. 7

   Fluff the rice with a fork. Taste the vindaloo and adjust salt if needed, then serve the chicken and sauce with the rice.