Usually, when we make naan (an Indian flatbread), we make chicken tikka masala to go with it, but this week, we decided to try something new – chicken vindaloo. Huge bonus – chicken vindaloo is fun to say. For days, Ben has been looking forward to this and asking, “What are we making for Ben’s Day Wednesday?” The correct response is, “I can’t remember. What is it?” Ben loves answering, “Chicken Vindaloooooooo!” It did not disappoint. Ben kept saying between mouthfuls, “I cannot believe how good this is!” That’s a serious testimonial. He did admit that he wished we would have served crudités on the side. Oh, Ben. Life is good.
We modified a recipe from Christopher Kimball’s Milk Street Magazine.
Chicken Vindaloo
1/4 cup plus 2 tablespoons white vinegar, divided
12 garlic cloves, smashed and peeled
1-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons sweet paprika
2 tablespoons packed brown sugar
1/8 teaspoon ground cloves
2/1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne papper
1/4 teaspoon ground cinnamon
Salt and ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and halved
2 tablespoons canola oil
Cilantro leaves to serve
In a blender, combine 1/4 cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, 1 1/4 teaspoons each salt and pepper, and 3 tablespoons water. Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.
In a large Dutch oven over medium, heat the oil until it shimmers. Add the chicken and marinade in an even layer. Cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes. Stir, then add 1/3 cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35-45 minutes.
Stir in remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with cilantro.
Naan
2 1/2 – 3 cups flour
1 teaspoon yeast
3/4 cup lukewarm water
1 teaspoon salt
1 teaspoon sugar
1 pinch baking soda
2 tablespoons oil
2 1/2 tablespoons yogurt
2 tablespoons melted butter
- Dissolve yeast in water in Kitchen Aid mixing bowl.
- Add 2 1/2 cups flour, salt, sugar, oil, yogurt, water and mix.
- With dough hook, knead until soft dough forms, adding flour to prevent sticking, if necessary.
- Cover and let rise 3-4 hours.
- Heat oven and pizza stone to 500 degrees.
- Form dough into 6 balls, using oil on hands if necessary.
- On lightly floured surface, roll out each bread to 1/4 inch thick.
- Wet hands, pat naan (like you are playing patty-cake), and place on heated stone.
- Bake 3 minutes, remove, and brush with melted butter.
- Keep warm stacked in covered dish.
