Chicken Vindaloo

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless
• 0.25 cup White vinegar
• 6 pieces Dried red chilies
• 6 pieces Garlic cloves
• 1 inch piece Ginger
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 2 large Onions, finely chopped
• 1 tbsp Tomato paste
• 3 tbsp Vegetable oil
• 1 piece Cinnamon stick
• 1 tsp Sugar(optional)

Instructions

1. 1

   Blend the dried chilies, garlic, ginger, cumin, turmeric, and vinegar into a smooth paste.

2. 2

   Marinate the chicken pieces in the spice paste for at least 30 minutes.

3. 3

   Heat oil in a large pot and add the cinnamon stick, then sauté the onions until golden brown.

4. 4

   Add the marinated chicken and cook for 5-7 minutes until the meat is browned.

5. 5

   Stir in the tomato paste and a cup of water. Season with salt and sugar if using.

6. 6

   Cover and simmer on low heat for 25-30 minutes until the chicken is tender and the sauce has thickened.

7. 7

   Serve hot with basmati rice or naan.