1/2 cup Penzey's Vindaloo seasoning (coriander, garlic, cumin, ginger, cinnamon, mustard, cayenne pepper, jalapeno, cardamom, tumeric, black pepper, cloves; the 4 oz bag will make 3 to 4 batches of vindaloo)
1 tsp (or more) ground cayenne pepper
1 cup water, divided
1/2 cup cider vinegar
about 4 tbsp grease, lard or vegetable oil
2 medium onions, thinly sliced
1 lb boneless, skinless chicken breasts (or thighs), cubed (alternatively use leftover, cooked chicken meat: see turkey vindaloo for instructions)
2 (more or less) hot green chiles, finely chopped (fresh or frozen: include seeds for more heat, or reserve to adjust during cooking)
9 (more or less) dried red chiles, stemmed, with seeds or without
2 lbs potatoes, scrubbed, peeled, and cut into 1/2-inch cubes
1 cup chicken stock
salt, to taste
cooked rice, for serving
fresh cilantro, for garnish
Using a fork, mix vindaloo seasoning and cayenne pepper with 1/2 cup water to form a paste.
Heat 3 tbsp grease or oil in a Dutch oven or medium stockpot over medium heat until shimmering. Saute onions over low heat until softened and browned, about 20 - 30 minutes (the longer you caramelize the onions, the richer color & flavor you will add to your vindaloo sauce). Transfer onions to the bowl of a food processor. Add vindaloo paste and cider vinegar; blend well, adding water to thin if necessary, until you achieve a uniform sauce. Heat additional grease or oil in the Dutch oven over medium-high heat. Add cubed chicken (do not crowd the pot: do this in batches if necessary) and cook, stirring frequently, until chicken is just browned, but not cooked through. Add fresh chiles and saute for 2 - 3 minutes until softened. Add dry chiles and saute for 1 minute. Add potatoes, stock, remaining 1/2 cup water, and vindaloo sauce. Mix well and bring to a simmer; reduce heat to very low and simmer, covered, until the potatoes are tender, about 30 - 45 minutes. Remove lid for the last 5 - 10 minutes of cooking if you need to thicken the sauce a bit (or add water to thin). Taste and adjust salt or spice. Serve hot over rice, garnished with fresh cilantro. Naan, yogurt, and sliced cucumbers are nice accompaniments that help to tame the heat.