Chicken vindaloo

by

SERVES 4-6

Spice Mix

2 tablespoon garam masala (homemade or store-bought)

1 teaspoon paprika

1 teaspoon mustard powder

1 teaspoon brown sugar

½ teaspoon kosher salt, or more to taste

Chicken

2 tablespoons olive oil, divided

1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes

1 medium onion, finely chopped

3–4 cloves garlic, minced

1 teaspoon ginger, freshly grated

¼ cup tomato paste

½ cup white wine or white vinegar

2 cups chicken stock

Cilantro, for garnish

In a small bowl, combine the garam masala, paprika, mustard powder, brown sugar and salt. Set aside.

In a large skillet or saucepan over medium-high heat, add 1 tablespoon olive oil. Add chicken and cook until all of the pink areas start to brown. Remove to a plate. Add remaining oil to pan and add onions. Cook, stirring until soft, about 4–5 minutes. Add garlic and ginger and cook another 30 seconds. Add the spice mix and cook, stirring, another minute. Add tomato paste, wine and chicken stock and stir. Return chicken to pan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove top and cook 10 minutes more, allowing sauce to thicken. Garnish with cilantro and serve over basmati rice.

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