Chicken Vindaloo : World Spice Merchants

Chicken Vindaloo

The World Spice Cookbook Club got a taste of grandmotherly love. The May 2016 Cookbook Club selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers around the world alongside their signature family recipes. This chicken vindaloo recipe comes to the book, and to us, courtesy of Grace Estibero, 82, who grew up in the South Indian state of Goa. We couldn't wait to try this and other dishes at the May 2016 Meet & Eat! Everything was so good!

From the Author: "Typical of Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served on special occasions, this dish is traditionally prepared with pork, but I am sure you will be fully satisfied with this chicken version."

Ingredients

2 red onions, finely diced
10 dried

Thai Chiles

Thai Chiles

These hot chiles are perfect to pop into a stir fry or sauce to add bright heat to the dish. Use them whole and eat around the pods or pound them into a paste for Thai curries. The h...

or other dried red finger chile
2 fresh hot green chilies, roughly chopped
1/2 to 1 teaspoon ground

Cinnamon - Cassia Indonesian

Cinnamon - Cassia Indonesian

Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor, we keep a fresh supply flowing through our sho...
10 garlic cloves, roughly chopped
One (1/2-inch) piece of fresh ginger, peeled and roughly chopped
1 teaspoon ground

Cumin Seed

Cumin Seed

The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ...
10 whole

Cloves

Cloves

The compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they rem...
10 whole

Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...
1 teaspoon ground

Turmeric

Turmeric

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...
1 tablespoon tamarind paste
1 tablespoon sugar
8 skinless, boneless chicken thighs (about 2 pounds), cut into bite-size pieces
Salt and freshly ground

Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...
2 tablespoons vegetable oil

Preparation

In a blender, combine half of the diced red onions with the red chilies, chopped green chilies, cinnamon, garlic, ginger, cumin, cloves, black peppercorns, turmeric, tamarind paste, sugar, and 1/2 cup of water.

Blend until everything is finely chopped. Add another 1/2 cup of water and blend until the mixture becomes a puree.

Season the chicken with salt and pepper.

In a large sauté pan, heat the oil over medium heat. Add the remaining diced onions and sauté until they become golden.

Add the masala sauce to the pan and stir to combine. Cook the sauce for 5 minutes, then add the chicken pieces.

Continue to cook for 18 to 20 minutes, until the chicken is cooked through.