Chicken Vindaloo

Ingredients

• 0.3 teaspoon cayenne pepper ()
• 1 teaspoon ginger fresh minced peeled
• 1 teaspoon garam masala 
• 1 large garlic clove chopped
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground turmeric 
• 1.5 cups low-salt chicken broth 
• 3 cups onions chopped
• 0.5 teaspoon paprika 
• 1.5 pounds russet potatoes peeled cut into 1-inch pieces
• 6  chicken thighs boneless skinless cut into 1- to 1 1/2-inch pieces
• 1 teaspoon tomato paste 
• 1.5 cups tomatoes seeded chopped ( 4 medium)
• 2 tablespoons vegetable oil 
• 2.5 tablespoons distilled vinegar white

Equipment

• pot

Directions

1. Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.
2. Heat oil in heavy large pot over medium-high heat.
3. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes.
4. Add chicken and potatoes; sauté 5 minutes.
5. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, 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.
6. *A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.