Chicken Vindaloo

Serves:

Ingredients:

•  1 1/2 tsp Vindaloo Curry Powder
•  2 tsp La Vera Smoked Hot Paprika
•  3/4 tsp Black Pepper
•  1 1/2 lb Boneless, Skinless Chicken Breasts, trimmed and cut into 3/4 to 1 inch pieces
•  8 Medium Cloves Garlic, minced
•  4 Tbsp Red Wine Vinegar
•   Kosher Salt
•  2 Tbsp Coconut Oil
•  1/2 Medium Yellow Onion, thinly sliced
•  1 Tbsp Grated Fresh Ginger
•  1 (14 1/2 oz) can Diced Tomatoes, drained, 1/3 cup juice reserved
•  3 Tbsp Chopped Fresh Cilantro
•  2/3 cup Coconut Milk

Instructions:

• In a small bowl, stir the curry powder, paprika, and 3/4 tsp black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs of the curry powder mixture, about half of the garlic, 2 Tbs of the vinegar, and 3/4 tsp salt; toss to coat. Set aside at room temperature.
• Heat the coconut oil in a 10 to 11 inch straight-sided saute pan over high heat until simmering. Add the onion and 1/4 tsp salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.
• Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 tbs vinegar and 1/4 cup of water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Pull the pan off the heat and stir in the coconut milk and cilantro.

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