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Chicken Vindaloo

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Chicken Vindaloo 1 Picture

Ingredients

  • 3 cups chopped onions
  • 1 1/2 cups chopped seeded tomatoes (about 4 medium)
  • 2 1/2 tablespoons distilled white vinegar
  • 1 large garlic clove, chopped
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon tomato paste
  • 1 teaspoon garam masala*
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon (or more) cayenne pepper
  • 2 tablespoons vegetable oil
  • 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 1/2 cups low-salt chicken broth or water

Details

Servings 6

Preparation

Step 1

Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.

*A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.



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