Name: Chicken Vindaloo
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

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