Chicken Vindaloo

Ingredients

Marinade

2 lbs Chicken Breast, cut in 1-inch pieces

½ Cup White Vinegar

6 Garlic Cloves minced

2 Tbs Crushed Red Pepper Flakes

1 tsp Paprika

1 tsp Ginger

1 tsp Coriander

1 tsp Turmeric

1 tsp Mustard Powder

½ tsp Cumin

½ tsp Cinnamon

Cooking

2 Tbs Olive Oil

1 Yellow Onion, diced

2 Serrano Peppers, diced (deseed as desired)

1 Tbs Tomato Paste

½ Cup Chicken Broth

Salt and Pepper to taste

Directions

Mix your marinade by whisking together vinegar and seasonings. Pour over the chicken in a gallon bag and cover

Refrigerate for at least 1 hour or overnight

Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up

Add chicken along with marinade and cook another 5 minutes to brown the pieces

Add tomato paste and cook another minute, stirring

Add ½ cup of water (or chicken broth for extra flavor) and stir until mixture thins out and becomes a sauce. You can add more water if needed

Reduce heat and let it simmer for 20 minutes, until chicken is cooked through

Serve with Pilau Rice and Naan