Chicken Vindaloo

Recipe Ingredients

3 cups	187g / 6.6oz	Chopped onions
1 1/2 cups	93g / 3.3oz	Chopped seeded tomatoes - (abt 4 med)
2 1/2 tablespoons	37ml	Distilled white vinegar
1 tablespoon	15ml	Garlic clove - chopped (large)
1 teaspoon	5ml	Minced peeled fresh ginger
1 teaspoon	5ml	Tomato paste
1 teaspoon	5ml	Garam masala - see * Note
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Cayenne pepper - or more to taste
2 tablespoons	30ml	Vegetable oil
6		Boneless skinless chicken thighs - cut 1 1/2" pieces
1 1/2 lbs	681g / 24oz	Russet potatoes - peeled, and
		Cut into 1" pieces
1 1/2 cups	355ml	Low-salt chicken broth
		= (or water)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: 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.

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; saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2002

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