CHICKEN IN A POT

Chicken Vindaloo

Vindaloo [VIHN-dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit.

Makes 4 servings (7 cups) Total time: 45 minutes

PURÉE:

1/3 cup distilled white vinegar
6 cloves garlic, peeled
1 3-inch knob fresh ginger, peeled and chopped
1 serrano chile, chopped, optional
1 Tbsp. each garam masala and tomato paste
1/2 tsp. each turmeric, kosher salt, and dry mustard
1/2 tsp. red pepper flakes, optional
1 lb. boneless, skinless chicken thighs, trimmed and cubed

MELT:

2 Tbsp. unsalted butter2 cups diced onions3 cups low-sodium chicken broth2 cups diced Roma tomatoes8 oz. Yukon gold potatoes, cut into 2-inch cubes1 cup chopped fresh cilantro Lime wedges and plain yogurt