This bipolar weather confuses me, my neighbors, their dog, the grocery store cashier, and everyone else avoiding our city streets. Just a week ago as I walked downtown, a little trickle of sweat snaked its way down the back of my neck as the sun pushed the thermometer over 90°. Now I still have a trickle on my neck, but it’s from the rainclouds mocking me since I forgot my umbrella at home. Joy.
When the storms roll in, I immediately dive into my oldest, comfiest, rattiest pair of sweats, curl up in a blankie, and read novels all day long. Well, not really. I wish I had enough time for that. But I do crave warm food.
And not just because it erases the goose bumps covering my skin. It fills my house with cozy smells that linger until the following afternoon and helps me forget how much I miss the sun.
So with the first raindrops of fall pelting against my face, a well-seasoned chicken vindaloo sounded like the perfect cool-weather remedy.
Baked Chicken Vindaloo
Although traditionally the chicken is sautéed and then finished in the sauce, baking the chicken speeds up the process since you can prepare the sauce and the meat at the same time. Serve with rice or naan.
1 chicken breast
2 tbsp tomato paste
⅓ c. water
1½ tbsp curry powder
½ tsp cumin
½ tsp garlic powder
¼ tsp ground ginger
1 large tomato, diced
⅔ c. frozen peas, thawed
- Preheat oven to 350°. Lightly coat an 8×8” baking pan with olive oil spray, and place chicken inside, flat side down. Lightly spray the chicken, sprinkle with salt and pepper, and bake for 25-30 min, or until no pink remains inside.
- About 15 min before chicken is done, add tomato paste through ginger to a medium pan. Cook, stirring frequently, over low heat until the sauce thickens slightly. (You may want to add more water for a more liquidy sauce.)
- Add the tomato and peas, and continue to cook another 4-5 min, stirring occasionally, until everything is heated through. While waiting, cut the baked chicken into bite-sized pieces. Add chicken to the sauce, stir to coat, and cook 1 more min. Serve hot.