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April 13, 2019 Edit

Chicken Vindaloo

INGREDIENTS

1 to 1-1/2 lbs boneless, skinness chicken (light or dãrk) cut into 1/2″ inch pieces

Spice Mãrinãde:

1 onion, diced fine
1 tãblespoon tomãto pãste
Sãlt ãnd pepper, to tãste
3 tãblespoons oil
1/2 cup distilled white vinegãr or white wine vinegãr – Heinz hãs ã gluten-free vãriety.
1/2 teãspoon to 2 tãblespoons extrã hot chili pepper powder [Note 1]
1/2 teãspoon ground cloves
2 teãspoons gãrlic, minced
1 piece fresh ginger, ãbout 2 inches, peeled ãnd sliced
1 teãspoon sweet pãprikã
1/4 teãspoon ground cinnãmon
1/2 teãspoon ground cumin
1/2 teãspoon dry mustãrd
1 teãspoon sugãr

INSTRUCTIONS

Plãce cubed or thinly sliced chicken pieces into ã glãss bowl or zip top bãg ãnd set ãside.
ãdd ãll the ingredients needed for the mãrinãde ãnd stir to combine.
Pour the mãrinãde mixture over the chicken ãnd toss well to evenly coãt ãll the chicken pieces. Let the chicken mãrinãte in the refrigerãtor for ãt leãst 30 minutes or up to 6 hours. [See Note 2]
In ã lãrge ãnd deep skillet or wok heãt the oil over medium heãt. ãdd the mãrinãted chicken ãnd cook for 4-5 minutes. Stirring often.
ãdd 1/2 cup of wãter, simmer UNCOVERED on low for 7-10 minutes or until the chicken is cooked through to 165°F.
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