ratti pillo loves you always.

Aha!!! Two posts in one day? Is it senior year at college again? Anyway, On Kyu's request, easy chicken vindaloo:


Adapted from Epicurious.com:

what chu need:

3 Yellow Onions, chopped
2-3 tomatoes, seeded and chopped
2 Tbsp of white vinegar
2 garlic cloves (chopped if you want)
1 tsp of fresh ginger, minced
1 tsp of tomato paste

1 tsp of the following spices:
paprika, garam masala, ground coriander seed, tumeric, cumin,

1/4-1/2 tsp of Cayenne Pepper (I like using a heaping 1/2...spicy!)

2 Tbsp of cooking oil
1- 1.5 lbs of potatoes, scrubbed and peeled, chopped into small pieces (I like using regular russet baking potatoes or golden yukons)
6 chicken skinless, boneless thighs, chopped into smaller pieces/strips.
1 C of carrots chopped
1.5 cup of low-sodium chicken broth (or water)

what chu do:
1. Put the first six ingredients and all the spices (including the cayenne) in a food processor or blender. Mix/puree until well blended, but not smooth.
2. Heat up cooking oil in large pot over medium heat. Add mixture from the food processor/blender to the pan, and cook for about 5 minutes.
3. Add potatoes, chicken, and carrots into the mixture, and saute for 5 minutes.
4. Add chicken broth or water, and bring to a boil. I add salt to taste here. Then reduce to a simmer and let it cook until chicken is cook thoroughly and potatoes and carrots are tender, stir occasionally. This is about 13-15 minutes.

I eat it with some naan bread, or rice. Also, a nice addition is fresh cilantro on top with some plain yogurt (or mix some plain yogurt- I find Greek yogurt the best- with a pinch of cumin if you want, or mix it in a food processor/blender with chopped cucumber and cumin). Yum.