Since I’m half Hungarian, I’d like to pretend that I’ve been making this dish since birth. The truth is I’ve only been making it for a few years. While you can make it spicy with the addition of cayenne or hot paprika, I like the way the onions and paprika mellow into a slightly sweet and smoky dish. Some dishes don’t need to be spicy hot!
This version uses chicken on the bone (I generally use thighs because they are so good and relatively inexpensive), but you can substitute boneless meat. The volume of onions will seem huge, but they cook down pretty quickly. The longer the onions braise, the more they melt into the sauce.
If you’re making this for a party, transfer the browned meat and onions to a crockpot and cook on low for several hours. I prefer using cut-up boneless thighs if I’m making this for a party.
Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.
If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.
As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!
Years ago during South by Southwest, my husband and I snuck out for a meal by ourselves. We ended up at the Moonshine Grill in downtown Austin. On the menu was an amazing macaroni and cheese with spicy green peppers. The moment we returned home, I started trying to recreate this recipe.
Over time, I stopped trying to make Moonshine’s mac and cheese, focusing instead on making my own. My ever-faithful bookclub has cheerfully (and hungrily) endured my experiments over the years, and there was only one major failure. Note to all: soymilk is not a good substitute for real milk in this instance.
You live, you learn.
From my perspective, the key to good mac and cheese is a mix of cheeses that bring appropriate meltiness and flavor. As a rule, I rely upon good old-fashioned regular milk when making my cheese sauce, but have, once or twice, tried out evaporated milk. The latter does add an interesting creaminess to the sauce…and that weird evaporated milk smell completely disappears in the sauce.
Needless to say, this recipe makes excellent leftovers. I do find that gluten-free pastas tend to absorb a lot of sauce, so I tend to go heavy on the sauce, lighter on the noodles.