Chicken Vindaloo

Ingredients

• 1 1⁄2 lb chicken pieces (thighs and breast meat)

• Salt and pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 1 clove garlic, minced

• 1 cup chopped onion

• 1 tbsp fresh ginger

• 1 tsp cumin

• 1 tsp mustard seeds

• 1⁄2 tsp ground cinnamon

• 1⁄4 tsp cloves

• 1⁄2 tbsp turmeric

• Cayenne pepper, to taste

• 1⁄2 tbsp paprika

• 1 tsp lemon juice

• 1 tbsp white vinegar

• 1⁄2 tsp brown sugar

• 1 tsp salt

• 1 cup water

Directions

1. Salt and pepper the chicken. In a frying pan, heat the oil and butter, then brown the chicken. Remove the chicken and set aside.

2. Add the garlic and onion to the pan and saute until golden brown. Add the ginger, cumin, mustard seed, cinnamon, cloves, tumeric, cayenne and paprika.

3. Saute for a few minutes, then add the lemon juice, vinegar, brown sugar, salt, and water.

4. Return the chicken to the pan and cover and simmer until it’s tender, about 45 minutes. Stir a few times during cooking.

5. Partially remove the lid during the last 10 minutes so the sauce thickens.

6. Garnish with fresh chopped coriander.

7. Serve with basmati rice.

Recipe by Janet Aaronson