Chicken Like You've Never Had it Before
Chicken vindaloo with dark meat is the way to go. Boneless skinless thighs have wonderful flavor and get very tender and flavorful when cooked low and slow. This method works with any one of our cooking sauces. Once the curry is finished cooking you will notice that the color darkens and sauce will thicken. Feel free to add more liquid at this point if you want more gravy - or some coconut milk or cream if you want a richer dish.
1 Jar Vindaloo Sauce
1 1/4 Lbs Boneless, Skinless chicken Thighs
- Season and lightly brown chicken thighs in skillet over medium high heat
- Lower heat and empty jar of sauce. Stir until combined and fragrant. Sauté for a couple minutes.
- Add cup of water and raise heat until you see bubbles, then lower heat and simmer, stirring occasionally. Cook for 25 minutes unto 35 minutes.
- Chicken should fall apart when pulled with a fork when cooked. Finish with a good handful of cilantro. Enjoy!