1 -3 1⁄2lb chicken, quartered and skinned
Sea salt & freshly ground black pepper
ghee or butter
3 garlic cloves, peeled and minced
2 cups yellow onions, finely chopped
3 TBSP C&C Vindaloo Curry Powder
2 tsp lemon juice
2 TBSP white vinegar
1 tsp brown sugar
2 cups water
Garnishes of your choice (like fresh herbs or yogurt)
Season chicken pieces with salt and pepper. Heat a large saute pan and brown the chicken in the Ghee or butter.
Add the garlic, onion and Vindaloo Curry Powder to the pan and sauté until golden brown. Add with all the remaining ingredients except for the garnishes to the saute pan.
Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes, serve with rice.