Chicken Vandaloo

By JimMac

Ingredients

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

Details

Servings 8

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 add salt and pepper.
Serves 6

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