Chicken Vindaloo with Basmati Rice.

Prep Time

10 min

Cook Time

30 min

Serves

3 - 4

THC/Recipe

10MG

Ingredients

  • 2lbs chicken thighs (chopped)
  • 3 tbsp olive oil
  • 1 medium yellow onion (chopped)
  • 2 serrano peppers (chopped)
  • 2 tomatoes (puréed)
  • 2 tbsp each of Farm & Florist Olive Oil & Farm & Florist Garlic Chili Oil

Marinade:

  • 1/2 cup white vinegar
  • 6 cloves garlic (minced)
  • 2 tbsp spicy red chili flakes
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp mustard powder
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon

Preparation

Tips and Techniques

  • TBD

Directions

  1. In a large bowl, whisk together your marinade ingredients: vinegar and all of the seasonings. Add the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. (Overnight if possible)
  2. In a large pan on medium heat, add the oil and cook the onions and peppers for 4 — 5 minutes until aromatic and soft.
  3. Add the marinated chicken and the marinade to the pan and cook for another 5 — 6 minutes making sure all sides are nice and brown.
  4. Add pureed tomatoes and season with salt and pepper to taste.
  5. Add water or your desired broth for additional flavour (on low heat) for 20 minutes until chicken is cooked through.
  6. Serve with basmati rice (or a base of your choosing and prepare based on the instructions on the box). Once rice is cooked fold in the Farm & Florist Garlic Chili Oil with a spatula.

Tasting

  • TBD