Chicken Vindaloo (Spicy)

• servings: 6
• active time: 30 min
• total time: 1 hr

Ingredients

Prep Time: 30 minutes (plus 24-hour marination)

Cook Time: 1 hour

Yields: 6 servings

Ingredients:

– 2 lbs chicken thighs, de-boned

– 2 cups almond milk

– 1/4 cup Greek yogurt

– 1 cup coconut flour

– 1/4 cup cashew nut butter

– 1 tablespoon turbinado sugar

– 1 teaspoon sesame oil

– 1 teaspoon chili oil

– 3 tablespoons Sriracha

– 3 tablespoons canola oil

Vindaloo Spice Mix:

– 1 tablespoon cayenne pepper

– 3 tablespoons ground turmeric

– 1 tablespoon ground clove

– 1 tablespoon ground cumin

– 1 tablespoon ground coriander

– 1 tablespoon ground fenugreek seeds

– 1 tablespoon ground white pepper

– 2 teaspoons ground bay leaf

– 1 tablespoon ground celery seeds

– 1 tablespoon ground nutmeg

– 1 tablespoon ground cloves

– 1 tablespoon onion powder

– 1 tablespoon garlic powder

– 1 tablespoon ground ginger

– 1 tablespoon ground cardamom

– 3 tablespoons smoked paprika

– 1 teaspoon saffron

Directions

1. Combine all spices to create the Vindaloo spice mix.

2. Pat chicken thighs dry and place in a large non-metallic bowl. Coat thoroughly with spice mix.

3. Add almond milk and Greek yogurt. Stir to mix evenly. Cover and refrigerate for 24 hours.

4. Heat canola, chili, and sesame oils in a large stew pot over high heat. Brown chicken in batches and set aside.

5. Pour marinade into the pot. Heat until hot but not boiling. Stir in cashew nut butter and Sriracha until smooth.

6. Return browned chicken to the pot. Bring to a light simmer, cover, and cook for 45 minutes.

7. Stir in turbinado sugar and coconut flour. Simmer on low for an additional 15 minutes until thickened.

8. Serve hot over basmati rice with Aloo Matar and naan.