Chicken Vindaloo

Ingredients

• 14 oz of chicken breast (chunked or left whole)

• 1 Tbsp chili powder
• 1 Tbsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp black pepper (optional if you like it spicier)
• 1 Tbsp chopped fresh ginger or ginger paste
• 10 garlic cloves
• 1/2 cup apple cider vinegar

• 1 shallot diced
• 4 cloves garlic chopped
• 2 celery stalks diced
• 1/2 cup salsa
• 1 cup chicken or beef broth
• 2 Tbsp apple cider vinegar
• 2 Tbsp chopped cilantro
• Salt (to taste)

Preparation

1. Weigh out 14 oz of chicken. Add it to a bowl.
2. Measure out the first 7 dry spices.
3. Dice fresh ginger and 10 cloves of garlic.
4. Put the garlic, ginger, and vinegar in a food processor and puree until the garlic is not too chunky anymore. Add the dry ingredients and pulse to make the curry paste. (If you don't have a food processor, just stir to combine.)
5. Coat the chicken cubes with 1 TBSP of the paste. (reserve the rest)
6. Cover and refrigerate for at least 1 hour. Overnight is best.
7. Dice shallots, 4 garlic cloves, and celery stalks.
8. Over a medium, high flame, heat up a large skillet. Sear off the chicken. Take off the heat and put aside.
9. In the same skillet, sauté the shallots, garlic and celery with a splash of water to keep things from burning.
10. Add the rest of the curry paste and brown. Then add the salsa. Mix well.
11. Deglaze the pan with beef broth. Add the chicken back into the skillet.
12. Add the vinegar a, bring pot to a boil stirring often, reduce heat to simmer and cook 20 minutes until sauce has reduced and thickened.
13. Serve over fresh spinach or kale. And sprinkle cilantro on top for added freshness. Enjoy!

Optional Ideas