Spicy Coconut Chicken Vindaloo

This Spicy Coconut Chicken Vindaloo marries traditional Indian flavors with a creative twist of coconut milk for a rich, creamy sauce. The dish features tender chicken marinated in a blend of spices, offering a delightful balance of heat and sweetness. Perfect for those who appreciate authentic cuisine with a modern touch, this recipe is also dairy-free and suitable for various dietary preferences.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2-3 tablespoons vindaloo spice mix (or a blend of cumin, coriander, turmeric, mustard seeds, and chili powder)
• 1 tablespoon tamarind paste
• 1 can (14 oz) coconut milk
• 2 tablespoons vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish
• 1-2 green chilies, slit (optional for extra heat)
• 1 tablespoon vinegar (preferably apple cider or white)
• 1 tablespoon brown sugar (to balance the heat)

Instructions:

1. In a bowl, combine the chicken pieces with the vindaloo spice mix, tamarind paste, vinegar, and brown sugar. Marinate for at least 30 minutes, preferably overnight in the refrigerator.
2. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
3. Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until fragrant.
4. Add the marinated chicken to the pan and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and bring to a simmer. Reduce heat and let it cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
6. Season with salt to taste and garnish with fresh cilantro before serving.