Vindaloo Chicken Curry

Some of our favorite things have a way of taking us home. For us, a big pot of curry is one of them. Whether we’re sharing it with friends around the dinner table or settling in for a comforting night at home. It’s also one of our favorite meals to pair with wine!

Ingredients:

3 diced onions

10 cloves of grated garlic

2 inches of freshly grated ginger

2 tablespoons tomato paste

2 cups of chicken stock

4 tablespoons Apple Cider Vinegar

1 x 2 oz Vindaloo Curry Spice Mix (find at Whole Spice in oxbow market or online)

2 lbs. boneless skinless chicken thighs cut into 1 inch cubes

2 tbs of butter or ghee

1 lemon

Salt

Basmati Rice or Naan (optional)

Directions:

Using a mortar and pestle, grind the grated garlic, grated ginger, vinegar, and 3 tablespoons water into a smooth paste, then stir in 1/2 of the vindaloo curry powder.

Cut the chicken into one inch cubes

Place the chicken in a bowl, add the spice paste, and toss until evenly coated. Cover and refrigerate for 30 minutes, or overnight for a deeper flavor, before cooking.

In a Dutch oven or large pot with lid, add some olive oil and get it to medium heat.

Dice the onions and add to pot, add salt and pepper, cook until translucent and soft

Once onions are soft, add the tomato paste and mix to coat the onions.

Add 2 cups of chicken stock and increase to high heat to bring it to a rolling boil. You will have to stir it constantly to prevent it from burning on the bottom.

Boil to concentrate and have it go from a watery consistency to a gravy-like consistency.

Reduce the heat back to medium (even medium low) and wait for the rolling boil to subside.

Add the cubed chicken and all of it’s marinade and cover, to make sure the chicken gets cooked, but also maintains the steam to keep all the moisture in it. Stir occasionally to make sure it gets cooked evenly. When the chicken is done, turn the heat down to low to have the curry simmer with the lid off.

Add butter or ghee and stir well.

Now comes the fun part, dialing in the flavors/spice/salt/acid. Add more vindaloo until desired flavor and spice level.

Add the juice from 1 lemon if you like more acidity

Add salt to balance

If it’s too spicy, add some creme fraiche, plain yogurt, or a pinch of sugar

Make some basmati rice, with a healthy amount of butter in it and / or fry up some naan!

Hot Tip(s):

Pair with our Grand Prismatic Pinotage

Can be made with lentils for a vegetarian option

Gets even more delicious the next day!