Jonagold's Spicy Chicken Vindaloo

Begin by making shallow incisions in each chicken drumstick, then place the pieces into a resealable plastic bag and set it aside.

Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat, stirring constantly. Add the onion, garlic, and ginger to the pot and cook until the onion is golden brown, approximately 7 minutes. Remove the pot from the heat source and use a slotted spoon to transfer the onion mixture to a blender, leaving as much oil in the pot as possible.

Transfer the blended onion mixture into a bowl and stir in 3 tablespoons of white vinegar, along with coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree the mixture until it is smooth before pouring it into the bag with the chicken, mixing well to coat the pieces evenly. Squeeze out any excess air from the bag and let it sit at room temperature for 1 hour, or refrigerate for 3 hours or longer.

Once the chicken has marinated, heat the remaining oil in the Dutch oven over high heat and add curry leaves and mustard seeds. Once the mustard seeds have popped and turned gray, remove the chicken from its marinade and cook until it is browned on all sides, approximately 5 minutes. Pour in the remaining marinade and water, then bring the mixture to a simmer.

Reduce the heat to medium-low, cover the pot, and let it simmer for 20 minutes.

While the chicken is cooking, heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep fry the potato cubes until they are golden brown. Drain them on a paper towel-lined plate.

Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Continue to simmer until the chicken is no longer pink at the bone, adding more time as necessary.