No Worries... Curry! Recipes: Chicken Vindaloo

INGREDIENTS

1. 3 cups chopped onions

2. 1 1/2 cups chopped seeded tomatoes (about 4 medium)

3. 2 1/2 tablespoons distilled white vinegar

4. 1 large garlic clove, chopped

5. 1 teaspoon minced peeled fresh ginger

6. 1 teaspoon tomato paste

7. 1 teaspoon garam masala*

8. 1 teaspoon ground turmeric

9. 1/2 teaspoon paprika

10. 1/2 teaspoon ground cumin

11. 1/2 teaspoon ground coriander

12. 1/4 teaspoon (or more) cayenne pepper

13. 2 tablespoons vegetable oil

14. 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces

15. 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces

16. 1 1/2 cups low-salt chicken broth or water

INSTRUCTIONS

1. Blend your first 11 ingredients and 1/4 teaspoon cayenne pepper in a food processor until paste forms.

2. Heat your oil in big pot to a medium-high heat.

3. Add your paste and cook until it’s golden.

4. Stir throughout for about 3 minutes.

5. Add your chicken and potatoes and sauté about 5 minutes! Mmmm smells good!

6. Add your broth and bring it all to a beautiful No Worries boil.

7. Once it’s boiling, reduce the heat to a medium-low.

8. Cover your mix and simmer until your potatoes are tender, remembering to always stir. Do this for about 15 No Worry minutes.

9. Uncover the pan.

10. Simmer until your chicken is cooked through. This should take anywhere from 5-7 minutes.

11. Season with more cayenne, if you like it HOT :), and salt and pepper.