Chicken Aloo Vindaloo

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CHICKEN ALOO VINDALOO

∙450g (1lb) chicken thighs, cut to 1.5"

∙Salt

∙2 Yukon Gold potatoes, 1" dice

∙1 large onion (250g), grated

∙¼c (60ml) oil or ghee

∙20g (1.5T) garlic paste

∙20g (1.5T) ginger paste

∙50g (3 1/3T) tomato paste

∙10g (4t) garam masala

∙5g (2t) cumin

∙10g (4t) curry powder

∙10g (3.5t) paprika

∙2g (1-2t)chile flakes (optional)

∙750g (3c) chicken stock

∙5g (1t) salt

1. Salt chicken.

2. Sauté onion over med in oil 5min til browned.

3. Add garlic, ginger, tomato paste. Cook 2min.

4. Add spices. Cook 1min.

5. Add stock, salt, bring to boil.

6. Add chicken, potatoes. Simmer uncovered 15–18min, stir often.

7. Thin w/ stock if needed.

8. Serve over basmati rice w/ yogurt & cilantro.