Chicken Vindaloo

Ingredients:

• 4 cloves of garlic
• 2 Fresno peppers, seeded
• 1/4 cup thinly sliced ​​fresh ginger
• 1/4 cup tomato paste
• 1/4 cup vegetable oil
• 2 tablespoons Worcestershire sauce
• 1 tbsp. l. madras curry
• 1 tbsp paprika
• 1 onion, chopped
• 2 1/2 cups shredded baked chicken, discard skin
• Boiled white rice and cilantro, for serving

Preparation:

1. Combine the garlic, chilli, ginger, tomato paste, 2 tablespoons vegetable oil, Worcestershire sauce, curry powder and paprika in a food processor and process until a paste forms, scraping down the sides of the bowl and adding up to 1 to 2 tablespoons of water as needed.
2. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until golden brown and darkened, 1 to 2 minutes.
3. Add 2 cups of water and 1 teaspoon of salt to the skillet. Bring to a boil, then reduce heat to low; cover and simmer, stirring occasionally, for 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, another 8-10 minutes. Season with salt and pepper and thin with more water if needed. Serve with rice, garnished with cilantro.