Ingredients

2 pounds chicken thighs cut into bite size pieces

2 or 3 potatoes 

2 tablespoons olive oil

1 yellow onion diced

2 serrano peppers diced

1 tablespoon tomato paste

Salt and pepper to taste

½ cup white vinegar

6 cloves garlic (minced)

3 tablespoon vindaloo masala

Chopped cilantro for garnish

Directions

Add the chicken to a large bowl.

Mix your marinade by whisking together the vinegar with vindaloo masala . Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.

After an hour or overnight, Heat a large pan to medium heat and add the olive oil. Add the onion and chilies and cook about 3 minutes, until they soften up. Add garlic, cook 2 mins.

Add potatoes. Cook 5 minutes to brown a bit.

Add the chicken along with the marinade.

Add tomato paste and salt, stir well until all pieces are coated. Turn heat to medium, cover and cook  5 minutes to nicely brown up the pieces.

Then add ½ cup to 1 cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through. Garnish with cilantro.

Serve as is or over cumin rice with raita.