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.