goan vindaloo chicken curry
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Author: neon mamacita Status: published license cc-by-nc-sa tags: recipe, rice, chicken, curry, basmati, vindaloo,
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Share on Twitter2 tablespoons distilled white vinegar
2 teaspoons salt
1 pound skinless chicken breast (cut into two-inch pieces)
3 tablespoons ghee or vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon whole black mustard seeds
1 tablespoon peeled, minced fresh ginger
1 tablespoon minced garlic
2 small Thai red chilis, minced
1 medium onion, chopped
3/4 teaspoon cayenne
8 fresh curry leaves (or 2 tablespoons lime juice)
1 cup unsweetened coconut milk
1 small tomato, chopped
Instructions
1. In a medium bowl, combine the vinegar and salt. Add the chicken and turn to coat. Cover and let marinate at room temperature for 10 minutes.
2. In a large skillet, heat the ghee or oil over medium-high heat and add the cumin, coriander, turmeric and mustard seeds. Cook for just 20 seconds, stirring to coat the spices in oil. Add the ginger, garlic, chiles, onion, cayenne and curry leaves/lime juice. Cook until the onions are translucent, about 3 minutes.
3. Remove chicken from the marinade, letting the excess drip off, and transfer to the skillet along with the spices. Gently stir until the chicken is coated on all sides. Add the coconut milk, 1/2 cup water, tomato. Gently stir; cover. Cook over medium heat until the chicken is cooked through, about 8 minutes. Season with salt to taste.
4. Serve with basmati rice
