Clay Pit's Chicken Vindaloo
This hearty Indian dish from Clay Pit in Austin gets its flavor from a variety of colorful spices and peppers. Traditionally, it’s made with pork, but it can also be made with beef, mutton or chicken, like we do here.
- ½ cup white vinegar
- 6 cloves garlic minced
- 2 teaspoons spicy red chili powder
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 2 pounds chicken thighs cut into 1-inch pieces
- 2 Tablespoon unsalted butter or ghee
- 1 yellow onion chopped
- 2 serrano peppers or Indian green chilies chopped
- ½ Tablespoon cumin seeds
- Salt and pepper
- 1 cup tomato puree
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 cooked medium red potatoes cubed
- Steamed rice
- Fresh herbs such as cilantro or mint, for garnish
- Crushed red pepper for garnish
- Make the marinade In a large bowl, whisk all of the ingredients together.
- Make the chicken Add the chicken to the bowl with the marinade. Rub the marinade into the meat. Cover and refrigerate for at least 1 hour and up to overnight.
- In a large skillet, melt the butter over moderate heat. Add the onions, chilies, cumin seeds and season with salt and pepper. Cook, stirring, until softened, about 5 minutes.
- Add the chicken along with the marinade and cook over moderate heat, stirring, until the chicken is almost cooked through, about 5 minutes.
- Add the tomato puree and ½ cup of water (or chicken broth for extra flavor) and stir to combine. You can add more water if the sauce is too thick. Add the potatoes and bell peppers and reduce the heat to low and simmer until the chicken is cooked through and the sauce has thickened, 10 to 15 minutes. Season with salt and pepper.
- Serve over rice with fresh chopped cilantro and mint. Sprinkle with crushed red pepper and serve right away.
This recipe is courtesy of The Clay Pit.
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