Goan Chicken Vindaloo

Steps

1. 1.

   1.

   Soak The Chilies** Put the dried chilies in a small bowl and cover with hot water. Soak 10 minutes until soft, then drain. This softens them so they blend smooth.

2. 2.

   Make The Marinade Paste

   In a blender, combine the soaked chilies, vinegar, cumin seeds, peppercorns, garlic, ginger, cinnamon, and cloves. Blend until you get a thick paste. Toss the chicken with half the paste and 0.5 tsp of the salt. Set aside 20 minutes while you prep the rest.

3. 3.

   Brown The Onion

   Heat the oil in a heavy pot over medium heat. Add the sliced onion and cook 8 to 10 minutes until deep golden. Don't rush this step; sweet, browned onion balances the vinegar.

4. 4.

   Cook The Paste

   Stir in the remaining chili paste and cook 2 to 3 minutes until the raw smell fades and the oil looks glossy. Add the marinated chicken and any juices. Cook 5 minutes, turning so the pieces pick up color.

5. 5.

   Simmer With Potato

   Add the water, brown sugar, remaining salt, and potato cubes. Bring to a simmer, cover, and cook 25 to 30 minutes until the chicken is tender and the potato is cooked through. Stir once or twice so nothing sticks.

6. 6.

   Reduce And Taste

   Uncover and simmer 5 more minutes if the sauce is thin. Taste for salt and heat. The sauce should taste tangy, spicy, and a little sweet.

7. 7.

   Rest Before Serving

   Take the pot off the heat and let it sit 5 minutes. Serve hot with steamed rice.