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Vindaloo-Spiced Chicken Thighs With Coconut-Tomato Stew

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Vindaloo-Spiced Chicken Thighs With Coconut-Tomato Stew

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1 tsp. plus 2 tbs. curry vindaloo
  • 1 tsp. plus 1 tbs. kosher salt
  • 2 yellow onions, diced (about 2 cups)
  • 1 large tomato, diced (about 1 1/2 cups)
  • 4 garlic cloves
  • 1 tbs. minced fresh ginger
  • 1/4 cup vegetable oil
  • 1 1/2 lb. russet potatoes, peeled and cut into large dice (about 2 cups)
  • 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
  • steamed basmati rice for serving
  • 1/4 cup fresh cilantro leaves
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