Chicken vindaloo

Ingredients

For 2 people

• 12 oz boneless skinless chicken breast, cut into 1-inch pieces
• 2 tbsp white vinegar
• 6 oz yellow onion, thinly sliced
• 2 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp tomato paste
• 1 1/2 tbsp neutral oil
• 2 tsp Kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tsp packed brown sugar
• 3/4 tsp kosher salt
• 1/2 cup water
• 1 tbsp chopped cilantro

Method

1. Marinate the chickenIn a medium bowl, toss the chicken breast with the white vinegar, 1 tsp of the minced garlic, 1/2 tsp of the grated ginger, 1 tsp of the Kashmiri chili powder, 1/2 tsp of the cumin, 1/2 tsp of the coriander, the turmeric, paprika, black pepper, brown sugar, and 1/2 tsp of the salt. Let it stand 10 minutes while you slice the onion and set out a 10-inch skillet. Do not reuse any marinade that has touched the raw chicken.
2. Brown the onionHeat the neutral oil in the skillet over medium heat. Add the sliced onion and the remaining 1/4 tsp salt. Cook 8 to 10 minutes, stirring often, until the onion is soft and picking up deep golden edges. If the pan looks dry before the onion colors, add 1 tablespoon water and keep going.
3. Bloom the paste and spicesAdd the remaining 1 tsp garlic and the remaining 1/2 tsp ginger to the onion. Cook 30 seconds, then stir in the tomato paste and the remaining 1 tsp Kashmiri chili powder plus the remaining 1/2 tsp cumin and 1/2 tsp coriander. Cook 1 minute, pressing the paste against the pan so the spices darken slightly and smell fragrant, not burnt.
4. Add the chicken and loosen the panAdd the marinated chicken and every bit of marinade to the skillet. Stir well to coat the pieces in the onion-spice mixture, then pour in the water. Bring the pan to a gentle simmer over medium-high heat, scraping up any browned bits from the bottom.
5. Simmer until just cookedReduce the heat to medium-low and cook 8 to 10 minutes, stirring occasionally, until the sauce has thickened enough to lightly coat the chicken and the largest pieces reach 165 F in the center. If the sauce gets too thick before the chicken is done, splash in another 2 to 3 tablespoons water.
6. Finish the vindalooTurn off the heat and let the curry sit 3 to 5 minutes so the sauce settles and the chicken stays juicy. Taste only for balance at serving time, then spoon the vindaloo into shallow bowls and scatter the chopped cilantro over the top.
7. Serve hotServe immediately with rice, naan, or another starch that can absorb the sharp, brick-red sauce. The finished vindaloo should look glossy, with tender chicken pieces coated in a loose but clingy gravy, not a dry stir-fry or a soupy broth.