This is one of our go to recipes – just a few ingredients and a quick way to make an incredibly deep and rich flavored meal. It brings together two of my favorite foods, chicken and oyster mushrooms. Vindaloo curry is a spice mix that comes from the Goa region in India. It’s name derives from Portuguese carne de vinha d’albas (meat in garlic wine marinade), a method that was used by Portuguese sailors to preserve meats. Goan cooks added chilis and other spices to build the curry. This version uses the flavors from a dried curry spice blend influenced by both the spices native to the Goa region and to flavors that were commonly traded by the Portuguese.
4 boneless skinless chicken thighs
2 cups of coarsely chopped oyster mushrooms (about a half pound)
1 to 1 1/2 tablespoons vindaloo curry (we recommend ours of course)
1 teaspoon sea salt
2 tablespoons olive oil
3-4 green onions, thinly sliced
Thai basil (if you can find it) or parsley
Preheat the oven to 350F. Line a sheet pan with aluminum foil. Mix the vindaloo and salt together and rub half of the blend all around the chicken and spread the chicken out on the sheet pan. Mix the remaining curry mix with the mushrooms and a tablespoon of olive oil. Pile a quarter cup of the mushroom mix on top of each of the thighs.
Bake for 20 minutes or until the internal temperature of the chicken reaches 165F.
We usually serve this with rice and a roasted vegetable (broccolini roasted with olive oil and a sprinkle of our Chili Salt is great).
If you are in the DC/Baltimore/Upper Shore region, Black Bottom Farms has an incredible array of specialty mushrooms including an array of oyster mushrooms that are perfect. You find out more about them and how to order mushrooms, chicken, and Night Kitchen Vindaloo curry through their website, Black Bottom Farm Collective.