Classic Chicken Vindaloo
3 to 4 medium dried guajillo chillies, stemmed and broken into large pieces
6 tablespoons white or cider vinegar
1 1/2 teaspoons cumin seeds
2 inch cinnamon stick, broken
10 whole cloves
1/2 heaping teaspoon black peppercorns
1 whole pod star anise, seeds removed from the points
6 to 10 dried hot red chillies, such as cayennes stemmed
2 teaspoons poppy seeds preferably white.
3 inch piece fresh ginger
12 large cloves garlic
1 teaspoon light brown sugar
6 to 8 chicken breasts
1/4 cup vegetable oil
2 cups finely chopped yellow onion
3 tablespoons tamarind pulp
2 teaspoons salt
2 cups water
Beautiful sprigs of cilantro, for garnish ( optional)
1. Soak the guajillo chillies in the vinegar for 1 hour. ( Short on time, microwave the mixture for 30 seconds.)
2. In a skillet over medium heat, combine the cumin, cinnamon, cloves, peppercorns, star anise, and chillies and toast, stirring frequently, until the seeds are aromatic, about 4 minutes. Add the poppy seeds to the skillet and cook, stirring, until toasty, about 2 minutes more. Cool slightly. Transfer to a coffee mill and grind to a fine powder. Transfer the spice blend to a blender. Add the ginger, garlic, sugar, and soaking guajillo chillies along with the vinegar. Blend to a smooth paste, stopping to scrape down the sides of the bowl a couple of times. Add 1 or 2 tablespoons of water to facilitate blending, if needed.
3. Transfer the vindaloo paste to a shallow glass dish. Add the chicken breasts and rub the paste thoroughly onto the chicken, coating the breasts evenly. Cover and set aside at cool room temperature for 1 to 2 hours, or refrigerate for up to 4 hours.
4. Heat oil in a large heavy saute pan over medium heat. Add onion and cook stirring frequently, until deep golden, 8- 10 minutes. Add the chicken reserving the marinade, and sear the chicken for 5 to 6 minutes per side. Add the marinade, tamarind pulp, salt, and water and bring to a boil. Reduce the heat, cover, and simmer until the chicken is tender, and the sauce takes on a brilliant deep red color, and the flavors come together, about 30 minutes. With a slotted spoon, transfer the chicken to warm serving dish, and ladle the sauce over it. Garnish with cilantro and serve.