Chicken Vindaloo

• Gluten free

• Meat

  • 2 Chicken breasts, whole boneless skinless

• Produce

  • 2 tsp Garlic
  • 1 piece Ginger, fresh
  • 1 Onion, fine

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 1/2 tsp Chili powder, hot
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Paprika, sweet
  • 1 Salt and pepper
  • 1 Spice blend
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Distilled white vinegar
  • 3 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on kitchendreaming.com

Description

Ingredients

• 2 whole boneless, skinless chicken breasts, cut up into 1 inch pieces
• 1 onion, diced fine
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 3 tablespoons oil
• Spice Blend
• ½ cup distilled white vinegar
• ½ teaspoon extra hot chili powder
• ½ teaspoon ground cloves
• 2 teaspoons garlic, minced
• 1 piece fresh ginger, about 2 inches, peeled and sliced
• 1 teaspoon sweet paprika
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon dry mustard
• 1 teaspoon sugar

Directions

• Place cubed chicken pieces into a glass bowl or zip top bag and set aside.
• In a glass bowl or measuring cup, add vinegar and all the spices needed for the spice blend and stir to combine. Set aside and allow this vinegar-spice mixture to stand for about 15-20 minutes. Then transfer the vinegar-spice blend into a blender and puree into a fine paste.
• Pour the vinegar-spice mixture over the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate in the refrigerator for 4-6 hours.
• In a large and deep skillet/wok heat the oil over medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
• Add the chopped onions and tomato paste then season with salt and pepper stirring occasionally. Add ½ cup of water, cover the skillet with a tight-fitting lid and lower the heat to low. Let the chicken simmer on low for 7-10 minutes or till well done and the chicken is cooked through to 165°F.
• If you prefer little thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
• Serve hot.