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Chicken Vindaloo

A very spicy dish, only for seasoned curryholics, and definitely not for the faint hearted!

  • 2 medium sized onions, chopped
  • 1 1/2 cups chopped seeded tomatoes (about 4 medium), or a regular sized tin of tomatoes will do
  • 2 large garlic cloves, chopped
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon (or more) cayenne pepper
  • 2 tablespoons vegetable oil
  • 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 1/2 cups low-salt chicken broth or water. The clear, instant Kosher Chicken Soup is ideal.
  1. Blend the top 10 ingredients and 1/4 teaspoon cayenne pepper in processor it forms a paste.
  2. Heat the oil in heavy large pot over medium-high heat.
  3. Add paste from processor and cook until golden, stirring occasionally for about 3 minutes.
  4. Add the chicken and potatoes; slowly frying them for 5 minutes.
  5. Add the broth and bring to the boil.
  6. Reduce the heat; cover and simmer until the potatoes are tender, stirring very occasionally (it will take about 15 minutes).
  7. Season with more cayenne, if desired, and salt and pepper (you'll need less salt if you use the instant Kosher Chick Soup mix).

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