Roasted Mysore Style Vindaloo
A twist on the classic Indian vindaloo, this dish combines the rich flavors of roasted spices with the tender texture of roasted chicken.
Ingredients
- ●1 pound chicken breastcut into 1-inch pieces
- ●2 roasted myeongnan chili peppersseeded and chopped
- ●2 teaspoons roasted coriander powderground
- ●1 teaspoon roasted cumin powderground
- ●1 teaspoon roasted garam masala powderground
- ●1/2 teaspoon roasted turmeric powderground
- ●1/2 teaspoon roasted saltto taste
- ●1/4 teaspoon roasted black pepperto taste
- ●2 tablespoons roasted coconut oilfor cooking
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a bowl, mix together the chicken, roasted chili peppers, coriander powder, cumin powder, garam masala powder, turmeric powder, salt, and black pepper.
- 3
Heat 1 tablespoon of roasted coconut oil in a pan over medium-high heat.
- 4
Add the chicken mixture to the pan and cook until browned, about 5 minutes.
- 5
Transfer the pan to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through.
- 6
While the chicken is roasting, heat the remaining 1 tablespoon of roasted coconut oil in a separate pan over medium heat.
- 7
Add the roasted vindaloo paste to the pan and cook, stirring constantly, for 2-3 minutes.
- 8
Add 1 cup of water to the pan and bring to a simmer.
- 9
Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
- 10
To serve, place the roasted chicken on a plate and spoon the vindaloo sauce over the top.
- 11
Garnish with fresh cilantro, if desired.