Spicy Chicken Vindaloo - cooking recipe

Ingredients

3 cups chopped red onions
1 1/2 cups chopped seeded tomatoes
2 1/2 tablespoons distilled white vinegar
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 cayenne pepper
2 tablespoons canola oil
6 skinless boneless chicken thighs, cubed
1 1/2 lbs new potatoes, peeled, cut into cubes
1 1/2 cups low-salt chicken broth or 1 1/2 cups water

Preparation

Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes. Serve over basmati rice, raita or naan, and enjoy your spicy chicken vindaloo.