Chicken Vindaloo

¼ cup vinegar

3 tbsp water

12 garlic cloves, peeled and smashed

1 inch piece of fresh ginger, peeled and roughly chopped

2 tbsp sweet paprika

2 tbsp brown sugar

⅛ tsp ground cloves

2 ½ tsp turmeric

2 tsp cumin seeds

½ tsp cayenne pepper

¼ tsp ground cinnamon

1 ¼ tsp salt

1 ¼ tsp ground black pepper

2 lbs boneless, skinless thicken thighs, trimmed and halved

2 tbsp vegetable oil

fresno or jalapeño chiles, stemmed and sliced into thin rings (to serve)

fresh cilantro leaves to serve

In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ 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 shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes.

Stir, then add ⅓ 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 to 45 minutes.

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Chicken Vindaloo