Vindaloo Chicken With Coconut Tomato Stew
8 boneless, skinless chicken thighs
1 tsp. plus 2 Tbs. curry vindaloo
1 tsp. plus 1 Tbs. kosher salt
2 cups yellow onions, diced
1 1/2 cups tomato, diced
4 garlic cloves
1 Tbs. fresh ginger, minced
1/4 cup vegetable oil
2 cups russet potatoes, peeled and cut into cubes (about 1 1/2 pounds)
1 Tbs. tomato paste
1/4 cup Champagne vinegar
1 Tbs. firmly packed light brown sugar
1 Tbs. honey
Juice of 3 limes
1 cinnamon stick
1 cup coconut milk
1/4 cup fresh cilantro leaves
Cooked basmati rice
Place the chicken thighs in a bowl and season with the 1 tsp. curry vindaloo and the 1 tsp. salt.
Heat half of the oil in a large skillet over medium-high heat. Add thighs and saute until browned on both sides, about 8-10 minutes. Remove to a plate and set aside.
Add the remaining oil to the skillet, add saute the potatoes, stirring occasionally, until they are starting to brown, about 5 minutes.
Meanwhile, put the onions, tomato, garlic and ginger in a bowl. Using an immersion blender fitted with the mincing blade, blend until a chunky paste forms. Set aside.
Add the tomato paste, the 2 Tbs. curry vindaloo and the onion mixture to the skillet. Cook, stirring occasionally, until the mixture begins to caramelize slightly, about 2 minutes. Stir in the vinegar, brown sugar, honey, lime juice, cinnamon stick, coconut milk and the 1 Tbs. salt.
Add the chicken thighs to the skillet, cover and cook on low heat for 20-30 minutes.
Using tongs, remove the chicken thighs from the skillet and place 2 thighs on each of 4 plates. Spoon the sauce and potatoes on and around the chicken and serve immediately with steamed basmati rice. Garnish with cilantro leaves.