6 boneless skinless chicken thighs or 2 Pounds white button mushrooms
1 medium white onion
2 inches fresh ginger
5 garlic cloves
3 Tablespoon oil
1 Tablespoon mustard oil (optional)
1 medium size tomato
2 Tablespoons Goan Vindaloo spice
2 cups filtered water or chicken stock
3 Tablespoons white vinegar
Cut chicken thighs into 3-4 pieces and brown on medium high and remove from pan and set aside. If using mushrooms cut into quarters and follow same recipe.
Peel and grate onion, ginger, and garlic. You can puree in a food processor, but I like the texture that comes from grating on a medium-large hole grater.
Deseed and finely chop tomato
Add oil to chicken pan and heat on medium low. Add onion, garlic ginger, tomato mixture and salt and cook for 3-4 minutes stirring occasionally.
Add spices to mixture and continue cooking on medium low. Make sure to stir frequently so spices do not stick or burn. Cook for 2 minutes.
Add water or chicken stock, vinegar and stir in with chicken or mushrooms. Cook on medium high heat for 20 minutes or until chicken or mushrooms are thoroughly cooked. Stir frequently. Sauce should be reduced but have a good amount of sauce with the chicken or mushrooms. Add little bits of water along the way if needed.
Add white button mushrooms that are washed and quartered instead of chicken. Follow the recipe as written. Mushrooms are a great substitution and will make this recipe completely vegan.
Note: Serve with saffron basmati rice, raita, and some sort of Indian vegetable side dish. I love greens that are washed, chopped, and sautéed with ginger, garlic, whole cumin, and brown mustard seeds. Happy Cooking!