Chicken Vindaloo

Directions

Curry paste

1. In a large, heavy bottomed pan over medium heat, add peppercorns, cloves, chilies, cinnamon stick and cumin seeds. Roast until fragrant - about 1 minute. Remove from heat. When cool, grind spices to a fine powder.

2. Into the grinder add the garlic, ginger, vinegar and water and grind to a smooth paste.

   

Chicken

1. Place the skinless drumsticks in a large bowl and make shallow slits in the flesh. Season with salt and turmeric.

   

2. Add the curry paste to the chicken and mix until coated. Cover and let marinate for 30 minutes or up to 8 hours in the refrigerator.

   

To Finish the dish

1. In a large pan, heat oil over medium heat. Add the onions and cook until golden, about 10-15 minutes. Season onions slightly with salt. Reduce heat to simmer and add the tomato paste. Cook until the color has deepened. Add more oil if needed. Cook for about 1 minute.

2. Now add the chicken, all the marinade and cook for about 5 minutes until the chicken has color. Add ¼ cup water, bring to a simmer and cover. Simmer chicken on low for 45 minutes. Check gravy while cooking and add more water if needed.

   

3. Sprinkle chicken with chopped cilantro and serve with cilantro rice or plain basmati rice and naan.