Chicken Vindaloo

Ingredientes

¼ cup plus 2 tablespoons white vinegar, divided

12 medium garlic cloves, smashed and peeled

1-inch piece fresh ginger, peeled and roughly chopped

2 tablespoons sweet paprika

2 tablespoons packed brown sugar

4 whole cloves or ⅛ teaspoon ground cloves

2½ teaspoons ground turmeric

2 teaspoons cumin seeds

½ to 1 teaspoon cayenne pepper

¼ teaspoon ground cinnamon

Kosher salt and ground black pepper

2 pounds boneless, skinless chicken thighs, trimmed and halved

2 tablespoons grapeseed or other neutral oil

Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve

Fresh cilantro leaves, to serve

Instruções

1. a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ teaspoons each salt and pepper, and 3 tablespoons water. Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.

2. In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes. Stir, then add ⅓ cup water and bring to a simmer. Cover, then reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.

3. Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.

Notas

Don’t worry if the chicken sticks to the pot immediately after it is added. Allow it to cook undisturbed and it eventually will release with ease. And don’t be afraid to allow the chicken and puree to brown as they cook. This brings out the flavors in the spices and tames the pungency of the aromatics, yielding a sauce that tastes full and round.

Vindaloo, an Indian dish of Portuguese influence, typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular in other areas of the country and the world over. It is made with pork, lamb or chicken, and is notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chilies. The Kashmiri chilies used in India are vibrantly colored with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute. If you purchase Kashmiri chili powder, substitute 4 teaspoons for the paprika and cayenne. Serve with basmati rice.