Recipe information
Yield
4 Servings
Ingredients
3
cups chopped onions
1
1/2 cups chopped seeded tomatoes (about 4 medium)
2
1/2 tablespoons distilled white vinegar
1
large garlic clove, 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 (or more) cayenne pepper
2
tablespoons vegetable oil
6
skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
1
1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1
1/2 cups low-salt chicken broth or water
Need to make a substitution?
Preparation
Step 1
Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. 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.