Yogurt Chicken Vindaloo

This is a recipe that I improvised out of things that I had in the kitchen.    Though the yogurt softens the spiciness a bit, it has some bite.    Vindaloo is a hot curry powder made from coriander, garlic, cumin, ginger, cinnamon, mustard, cayanne, cardamon, jalapeno, turmeric, pepper and cloves.    It is not for those who dislike hot food.    This goes well with saffron rice and a vegetable or two.

Preheat the oven to 350°F.

Heat the oil in a skillet at medium heat.    Brown the chicken thighs on all sides.    Drain the thighs and set them in a baking dish.    Add the onion, pepper and curry powder to the yogurt.    Mix thoroughly.    Pour the yogurt mixture over the chicken.

Bake, uncovered at 350°F for about 1 1/4 hours.

Notes

1:    I use unflavored homemade yogurt for this.    If you use store-bought yogurt,
       use plain, unflavored yogurt.    The consistency of the sauce may vary with
       commercial yogurt due to the thickening and smoothing agents that are added
       to these.

Variations

1:    The heat of this dish can be reduced by substituting a milder curry powder for
       the vindaloo.    Garam masala or Madras curry powder will give the chicken a
       sweeter flavor.    If you do this, substitute half a red bell pepper for the
       jalapeno.

2:    The thighs can be marinated in the yogurt mixture.    Pour the yogurt mixture
       over chicken that has not been browned.    Let it marinate in the refrigerator
       for a couple hours.    Bake as per the instructions above.