Chicken Vindaloo

Ingredients

• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cardamom
• 0.5 tablespoon ground cinnamon
• 0.5 teaspoon ground coriander
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.25 teaspoon cayenne pepper, or to taste
• 2 cups chopped onion
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger root
• 1 tablespoon tomato paste
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 2 large potatoes, cut into 1/2-inch cubes
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1.5 cups chicken broth
• 2 tablespoons wine vinegar
• 1 bay leaf
• salt and black pepper to taste

Steps

1. Gather all ingredients.
2. Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
3. Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
4. Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
5. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.