Chicken Vindaloo
- 1 large garlic clove, chopped
- 1 tbs minced peeled, fresh ginger
- 1 tbs tomato paste
- 1 tbs garam masala (subsitute 3/4 tbs ground cumin, 3/4 tbs ground coriander, 1/2 tbs ground pepper, 1/2 ground cardamom, 1/4 tbs ground cloves and 1/4 tbs ground cinnamon (use 1 tbs))
- 1 tbs ground tumeric
- 1/2 tbs paprika
- 1/2 tbs ground cumin
- 1/2 tbs ground coriander
- 1/4 tbs (or more) cayenne pepper
- 2 TBS vegetable oil
- 6 skinless boneless chicken thighs, cut into 1 to 1 1/2 inch pieces
- 1 1/2 lbs russet potatoes, peeled, cut into 1" pieces
- 1 1/2 C low-salt chicken broth or water
- Blend first 11 ingredients and 1/4 tbs 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 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
garlic, fresh ginger, tomato, garam masala, ground tumeric, paprika, ground cumin, ground coriander, cayenne pepper, vegetable oil, chicken thighs, russet potatoes, lowsalt
Taken from www.epicurious.com/recipes/member/views/chicken-vindaloo-52349201 (may not work)