Chicken Vindaloo

• 2 1/2 pounds boneless, skinless chicken thighs
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt, divided
• 3 tablespoons vindaloo curry powder, divided
• 4 cloves garlic, finely minced
• 2 tablespoons minced ginger
• 1 tablespoon smoked paprika
• 3 tablespoons sherry vinegar, divided
• 2 tablespoons coconut oil
• 1 cup diced onion
• 1 red bell pepper, diced
• 1 tablespoon minced Thai or serrano chili (optional)
• 1/4 teaspoon cumin seeds
• 1 cinnamon stick
• 1 (15-ounce) can crushed tomatoes
• 1 tablespoon brown sugar
• 1 cup chicken stock or water
• 1/4 cup roughly chopped cilantro
• Cooked white rice or naan bread

Cut chicken thighs into thirds, then season with black pepper and 1 teaspoon salt.

Stir together 2 tablespoons vindaloo curry powder, garlic, ginger, paprika and 2 tablespoons sherry vinegar to form a paste. Place chicken and half of the curry paste into a large zip-top bag and mix to combine. Refrigerate and marinate at least 1 hour. Cover and refrigerate remaining curry paste.

In a cassadou or Dutch oven set over medium heat, heat coconut oil until hot. Add onion and cook, stirring occasionally, until caramelized, about 8 minutes. Add bell pepper and optional chili, and cook 3 minutes or until softened. Stir in cumin seeds and cinnamon stick and toast until fragrant, about 1 minute more.

Add marinated chicken and briefly brown while stirring, about 2 minutes. Stir in remaining curry paste, tomatoes, brown sugar, remaining curry powder, remaining vinegar and chicken stock. Bring to a rapid simmer, then cover with lid and reduce heat to low. Cook 20 minutes, or until chicken is cooked through.

Taste the sauce, then season with additional salt, curry powder or vinegar as desired. Garnish with cilantro and serve alongside rice or naan bread.