Chicken Vindaloo

Ingredients

• 1  bay leaf 
• 29 ounce tomatoes diced drained canned
• 0.3 teaspoon cayenne pepper to taste
• 1.5 cups chicken broth 
• 1 tablespoon ginger root fresh grated
• 3 cloves garlic minced
• 0.5 teaspoon ground cardamom 
• 0.5 tablespoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground turmeric 
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.5 teaspoon paprika 
• 2 large potatoes cut into 1/2-inch cubes
• 4 servings salt and pepper black to taste
• 1 pound chicken thighs boneless skinless cut into 1 1/2-inch pieces
• 1 tablespoon tomato paste 
• 2 tablespoons red-wine vinegar 

Equipment

• dutch oven

Directions

1. Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
2. Stir in the tomato paste until no lumps of paste remain.
3. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes.
4. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.