Chicken Vindaloo

Ingredients

• Chicken (2 pounds, cut into pieces)
• Onion (1 large, finely chopped)
• Garlic (6 cloves, minced)
• Ginger (1 inch, grated)
• Green chilies (2, slit lengthwise)
• Tomato (1 large, chopped)
• Vinegar (1/4 cup (preferably white vinegar))
• Oil (3 tablespoons (vegetable or mustard oil))
• Salt (1 teaspoon, or to taste)
• Red chili powder (2 tablespoons)
• Turmeric powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 tablespoon)
• Fresh cilantro (for garnish, chopped)

Instructions

1. In a large bowl, combine the chicken pieces with red chili powder, turmeric powder, cumin powder, coriander powder, grated ginger, minced garlic, and salt. Mix well to ensure the chicken is well coated. Cover and let it marinate for at least 30 minutes, preferably longer for deeper flavor.
2. Heat oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. Add the marinated chicken to the pan and cook, stirring occasionally, until the chicken is browned and cooked through, about 10-15 minutes.
4. Stir in the chopped tomatoes and slit green chilies. Cook for an additional 3-5 minutes, or until the tomatoes soften.
5. Pour in the vinegar, mixing well to combine all the flavors. Adjust the salt to taste.
6. Cover the pan and let the chicken simmer for 15-20 minutes on low heat, allowing the flavors to meld and the chicken to become tender.
7. Once done, garnish with freshly chopped cilantro and serve hot with steamed rice or warm naan bread.