Chicken Vindaloo

GET THE RECIPE: Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Coconut (Palm) Vinegar: https://amzn.to/3v6tjUo Tamarind Paste: https://amzn.to/2QM0ON1 Piri-Piri Peppers: https://amzn.to/2Eah1FA Mortar and Pestle: https://amzn.to/3eDG7vd Portuguese Extra Virgin Olive Oil: https://amzn.to/30E8hz6 Stainless Steel Stock Pot: https://amzn.to/2TqGoXW Portable Induction Cooktop: https://amzn.to/3cryNBj Heat Resistant Rubber Spatula: https://amzn.to/2YN0SNQ Carbon Steel Pan: https://amzn.to/2EaB9az RELATED RECIPES: Carne Vinha d’ Alhos: https://youtu.be/vjFzRYezw4I https://justcookwithmichael.com/recipes/carne-vinha-d-alhos-pork-marinated-in-garlic-and-wine/ Shrimp Mozambique: https://youtu.be/-Rc2hLn-KAE https://justcookwithmichael.com/recipes/shrimp-mozambique/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc RECIPE: 3 pounds boneless chicken thighs cut in about 3/4 inch pieces 3/4 tsp salt 1/2 cup palm vinegar 4-5 cloves garlic. 1.5 TBSP fresh ginger 1/2 tsp cumin 1/2 tsp cloves 1/2 tsp black pepper 1/2 tsp mustard 1/2 tsp cinnamon 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp coriander * you can substitute all the dry spices above with 2 tablespoons of curry powder 1/2 cup chopped dried dates (or brown sugar) 1 TBSP Tamarind pulp 1/2 tsp piri-piri (or red pepper flakes, or tabasco 2 TBSP extra-virgin olive oil 1 yellow onion chopped 1/2 cup chicken stock, or a half cup of water with chicken bullion 1/2 cup fresh cilantro 1/2 cup tomato paste Cut the chicken in about 1/2 to 3/4 inch pieces Salt the chicken about 1/4 tsp per pound Add the vinegar, tamarind and spices to the marinating chicken. Chop you garlic, ginger, cilantro and dates and add to the marinating chicken. Marinate overnight or at least for eight hours Chop the onions, and sauté in oil for about 5-10 minutes; then add the chicken that has been marinating for at least 8 hours. Cook the chicken for about 15 minutes then add the tomato paste and some chicken stock. Simmer the chicken an additional 20 minutes and add some fresh cilantro. Simmer an additional 10 minutes. Serve with your favorite rice. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.