Madhur Jaffrey makes flavorful chicken with vindaloo spices and tomato rice.
Heat oil over medium-high heat in a large Dutch oven or high-sided skillet. Add mustard seeds. When mustard seeds begin to pop, add fenugreek and peppercorns; cook, stirring, about 30 seconds.
Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika; stir to combine and bring to a boil. Cover and reduce heat to low, simmer for 20 minutes.
Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.