Chicken Vindaloo

As you would expect with Milk Street as the source, this is very good. The finished dish has a deep, complex flavor and not at all hot. It doesn't make much sauce, but just a coating is all you need -- it makes enough to even increase the amount of chicken by at least another 8 ounces.

Chicken Vindaloo
Milk Street

1/4 c + 2 T white vinegar, divided
12 cloves garlic, smashed, peeled
1 1" piece ginger, peeled, roughly chopped
2 T sweet paprika
2 T brown sugar
4 cloves
2 1/2 tsp turmeric
2 tsp cumin seed
1/2 tsp cayenne pepper
1/4 tsp cinnamon
2 lb chicken thigh (boneless, skinless), trimmed and in chunks
2 T grapeseed oil
cilantro, for garnish

In a blender, combine 1/4 cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ teaspoons each salt and pepper, and 3 tablespoons water.

Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.

In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes.

Stir, then add 1/3 cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.

Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.

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