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         Title: Chicken Vindaloo (Chicken In A Tangy Red Sauce)   
    Categories: Chicken, Indian   
         Yield: 2 Servings   
      
     2 1/2 tb Distilled white vinegar;   
              - see notes   
        10    Whole dry red Kashmiri   
              - chilies; up to 12, broken   
              - into small pieces -OR-   
     2 1/2 ts Cayenne powder;   
              - adjust to taste   
         5 cl Laung   
       1/4    Star anise; (break the whole   
              - flower and use a quarter   
              - piece)   
       1/2 ts Black mustard seeds   
       1/2 ts Cumin seeds   
         1    Cinnamon stick (2")   
       1/2 tb Whole black peppercorns;   
              - scant   
         2 tb Water; up to 3 tb, or as   
              - required, warm   
         5 cl Garlic; roughly chopped   
         1    Ginger shoot (2");   
              - roughly chopped   
     1 1/2 tb Fresh grated coconut   
         1 tb Tamarind pulp   
         5    Fresh curry leaves   
         6    Chicken thighs; boneless,   
              - skinless, cubed   
       1/3 c  Oil; divided   
         2 md Potatoes; peeled and   
              - quartered   
       3/4 c  Onions; finely chopped   
         6    Fresh curry leaves; up to 8,   
              - roughly torn   
              Salt   
       1/2 c  Water   
       1/2 ts Powdered jaggery or light   
              - brown sugar; adjust to   
              - taste   
      
     Notes:   
      
     * In case you do not get tamarind pulp, bump up the vinegar quantity   
     to 4 tb.   
      
     * Fresh curry leaves are not substitutable. Even though the recipe   
     doesn't remain the same, you can skip if you cannot get them.   
      
     Deseed all or half quantity of the dried chilies if you want. In your   
     blender jar, add vinegar, dry chillies, cloves, star anise, mustard &   
     cumin seeds, cinnamon. Add 2 to 3 tb warm water. Let sit for 10   
     minutes. Once the chilli skins are slightly soft & the spices have   
     soaked, add garlic, ginger, tamarind, coconut & 5 fresh curry leaves   
     to the jar, cover the lid, and blend to a smooth paste. You can add   
     more water (1 to 2 tb) if needed but do not make a very runny paste.   
      
     In a bowl, add the chicken, add 1/2 ts salt and add about half of this   
     paste, coat the chicken in the paste and let sit not more than 15   
     minutes. Reserve the remaining spice paste.   
      
     While the chicken is marinating, heat up 3 tb oil in a heavy bottomed   
     wide pot. Once the oil is hot, add the quartered potatoes to the pot,   
     sprinkle a generous pinch of salt, and saute them, stirring on medium   
     heat for 5 minutes until you see that their edges start to brown   
     lightly. Take out the potatoes from the pot on a plate. Set aside.   
      
     Add the remaining oil to the pot and heat up. Once the oil is hot,   
     add the onions and on medium-low heat, saute the onions until they   
     are golden brown. About 3 to 5 minutes if the onions are finely   
     chopped. Once the onions have browned, add the reserved spice paste &   
     torn fresh curry leaves to the pot. Stir around and on low heat,   
     saute continually to cook until you see that the spice paste darkens   
     in color and the water evaporates. About 3 to 4 minutes on medium   
     heat.   
      
     Layer the marinated chicken in the pot. Turn the heat to medium high   
     and let the chicken brown. After about 2 minutes, flip the chicken   
     pieces and let brown on the other side. If you see that the heat is   
     getting quite high, reduce it. You will slowly see lot of liquid in   
     the pot but that's okay. Once the chicken has browned, reduce the   
     heat to low, cover the pot and let cook for about 10 minutes on low   
     heat (adjust this time depending on how large or small your chicken   
     pieces are). Once the chicken is about 90% cooked, add the browned   
     potatoes to the pot cover and let cook for another 10 minutes on low   
     heat, until the chicken is completely cooked and the potatoes are   
     fork tender (ensure that the potatoes do not turn mushy.)   
      
     Uncover, add the jaggery (or sugar), water (depending on how   
     thick/thin you want the sauce), check & adjust the salt. Let simmer   
     uncovered or another 5 minutes.   
      
     Let sit for 30 minutes before serving. Serve warm with steamed rice.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
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