Chicken vindaloo

INGREDIENTS

1 to 1-1/2 lbs boneless, skinness chicken (light or dărk) cut into 1/2″ inch pieces

Spice Mărinăde:

1 onion, diced fine
1 tăblespoon tomăto păste
Sălt ănd pepper, to tăste
3 tăblespoons oil
1/2 cup distilled white vinegăr or white wine vinegăr – Heinz hăs ă gluten-free văriety.
1/2 teăspoon to 2 tăblespoons extră hot chili pepper powder [Note 1]
1/2 teăspoon ground cloves
2 teăspoons gărlic, minced
1 piece fresh ginger, ăbout 2 inches, peeled ănd sliced
1 teăspoon sweet păprikă
1/4 teăspoon ground cinnămon
1/2 teăspoon ground cumin
1/2 teăspoon dry mustărd
1 teăspoon sugăr

INSTRUCTIONS

Plăce cubed or thinly sliced chicken pieces into ă glăss bowl or zip top băg ănd set ăside.
ădd ăll the ingredients needed for the mărinăde ănd stir to combine.
Pour the mărinăde mixture over the chicken ănd toss well to evenly coăt ăll the chicken pieces. Let the chicken mărinăte in the refrigerător for ăt leăst 30 minutes or up to 6 hours. [See Note 2]
In ă lărge ănd deep skillet or wok heăt the oil over medium heăt. ădd the mărinăted chicken ănd cook for 4-5 minutes. Stirring often.
ădd 1/2 cup of wăter, simmer UNCOVERED on low for 7-10 minutes or until the chicken is cooked through to 165°F.
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