Indian Cooking Series Part 2 - Chicken Vindaloo

Oh yes. Chicken Vindaloo is one of my (and Greg's) favorites, so I was a little nervous attempting to cook it for the first time. But I must say that it turned out to be a very successful experiment. This dish is definitely on the spicier side and is packed with a ton of flavor. The great thing about this dish is that it's an all in one meal, due to the fact that the potatoes are cooked right into the dish. I see this as a big bonus as I can avoid preparing vegetables separately. This is one of the dishes that Greg and I have eaten at  restaurants multiple times and I'm happy to report that this recipe definitely lived up to my expectations. 

Chicken Vindaloo

Ingredients
    * 5 TBS Vindaloo Seasoning - http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvindaloo.html (the seasoning can be bought at your local Indian grocery store or you can make your own)
   * 1-2 tsp salt
    * 5 TBS water
    * 5 TBS vinegar
    * 2 medium size onions
    * 3 green chillies seeded and chopped
    * 6-8 cloves garlic
    * 1 bay leaf
    * 4 medium sized potatoes, cut in 6 pieces each
    * 15 ounce can tomato sauce (or crushed tomatoes)
    * 2 lb chicken cut into small pieces
    * 5-6 tbs chopped fresh cilantro
    * 1 cup water
    * 1/4 cup vegetable oil

Directions
    * Blend Vindaloo Seasoning, salt, water (5 TBS) and vinegar – this is your vindaloo paste
    * Slice Onions, Peel and chop garlic
    * Preheat Oil in large skillet
    * Brown the onions, then add the garlic,  bay leaf and vindaloo paste
    * Then add the chicken
    * Once chicken is brazed throw in the tomatoes, potatoes and green chilies then stir for a few minutes
    * Add ½ cup of water and cover
    * Cook on medium for about 30 minutes or until your potatoes are cooked.
    * Stir in the chopped cilantro
    * Serve with hot basmati rice and naan.