Serves: 4
Total Calories: 463

1 tablespoon Goan Vindaloo Powder
3 dried red chili peppers, broken (optional)
4 cloves fresh garlic (large), peeled
6 quarter-size slices peeled fresh ginger
1 large onion, coarsely chopped
1/4 cup distilled white vinegar
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
2 large tomatoes, coarsely chopped
15 to 20 fresh curry leaves
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
2 tablespoons peanut oil
1/4 cup finely chopped cilantro

1. Prepare the vindaloo powder. Then, in a food processor or a blender, process together the red chili peppers (if using), garlic, ginger, onion, and vinegar until smooth. Add the vindaloo and garam masalas, salt, and turmeric, and process to make a smooth paste. Remove to a bowl and then process the tomatoes and curry leaves until puréed.

2. Place the chicken in a large non-reactive bowl. Add the chili pepper-onion-vinegar paste and mix well, making sure all the chicken pieces are well-coated. Cover and marinate in the refrigerator at least 4 and up to 24 hours.

3. Heat the oil in a large nonstick saucepan over medium-high heat and add the marinated chicken, plus all the marinade. Cook, stirring, until golden, about 10 minutes.

4. Add the pureed tomatoes and cook, stirring as needed, until the chicken is tender and the sauce thick, about 10 minutes. (Add up to 1/2 cup water for a thinner sauce.) Transfer to a serving dish, garnish with chopped cilantro and garam masala, and serve.

VARIATION: To make a dry vindaloo, when you reach Step 3, cook the chicken until tender and completely dry, about 30 minutes. Do not add tomatoes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 463
Calories from Fat: 86

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