Adapted from http://www.saveur.com/classic-chicken-vindaloo.
Ingredients: [‘whole black peppercorn’, ‘black mustard seeds’, ‘cumin seeds’, ‘coriander seeds’, ‘fenugreek seeds’, ‘whole cloves’, ‘cinnamon’, ‘hungarian paprika’, ‘palm vinegar’, ‘ground turmeric’, ‘light brown sugar’, ‘garlic cloves’, ‘ginger’, ‘boneless skinless chicken thighs’, ‘canola oil’, ‘yellow onions’, ‘chilies’, ‘tiny new potatoes’, ‘water’, ‘coconut milk’, ‘white rice’]
Quantity of Ingredients: [“1 tablespoon whole black peppercorn”,”1 tablespoon black mustard seeds”,”2 teaspoons cumin seeds”,”2 teaspoons coriander seeds”,”1 teaspoon fenugreek seeds”,”5 whole cloves”,”1 stick cinnamon (1-inch )”,”1/4 cup Hungarian paprika”,”1/4 cup palm vinegar”,”1 teaspoon ground turmeric”,”1 teaspoon light brown sugar”,”16 garlic cloves, minced “,”1 piece ginger, peeled and minced (2-inch )”,”2 lbs boneless skinless chicken thighs, halved or 2 lbs boneless pork sirloin, cubed “,”3 tablespoons canola oil”,”2 large yellow onions, finely chopped “,”10 thin green indian chilies, stemmed, seeded, and minced or 1 minced green bell pepper”,”1 lb tiny new potatoes, cut in half (cut in quarters if large)”,”1 cup water or 1 cup white wine”,”1 (14 ounce) can coconut milk”,”2 cups cooked white rice, for serving “]
Number of Servings: 4
Steps: [‘Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a 12″ skillet over medium-high heat, and cook, swirling pan occasionally, until lightly toasted, about 2 minutes. Transfer to a bowl, and let cool; working in batches, transfer spices to a spice grinder and process until finely ground. Transfer to a small food processor along with paprika, vinegar, turmeric, sugar, 1⁄4 of the garlic, and half the ginger; puree until smooth. Transfer to a large bowl, and add chicken; rub chicken with spice mixture. Cover and refrigerate at least 4 hours or up to overnight.’, ‘Heat oil in a 6-qt. saucepan over medium-high heat. Add onions, and cook, stirring, until caramelized, about 25 minutes. Add remaining garlic and ginger along with chiles, and cook, stirring, until soft, about 5 minutes. Add chicken along with any paste in bowl, potatoes, and liquids, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes. Remove from heat, and season with salt; serve with rice.’]