Chicken vindaloo

Method

1. 1 Soak dried chilies in vinegar for 20 minutes, then blend them with garlic, ginger, dill, and cinnamon to make vindaloo sauce.
2. 2 Marinate the chicken with the sauce and turmeric powder for at least 30 minutes to allow the flavors to penetrate.
3. 3 Sauté the onions in oil for 6 minutes until golden brown.
4. 4 Add the chicken and marinade to the pan, stir for 5 minutes, then add 200 ml of water.
5. 5 Simmer over low heat for 25 minutes, season with palm sugar and salt to balance the sour and spicy flavors.

With an appliance

• Pressure cooker 45 min

  Replace step 5: cook Vindaloo chicken on high pressure for 8 minutes, then let it air dry for 7 minutes; reduce cooking time to about 10 minutes, allowing the flavors to infuse without constant monitoring. Only add sugar and salt after opening the lid.