Chicken Vindaloo Recipe?

this recipe is delicious,hiope you like it too:) 3 cups chopped onions 1 1/2 cups chopped seeded tomatoes (about 4 medium) 2 1/2 tablespoons distilled white vinegar 1 large garlic clove, chopped 1 teaspoon minced peeled fresh ginger 1 teaspoon tomato paste 1 teaspoon garam masala* 1 teaspoon ground turmeric 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon (or more) cayenne pepper 2 tablespoons vegetable oil 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces 1 1/2 cups low-salt chicken broth or water Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper. *A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture. Makes 4 servings. Serve this delicious curried chicken dish with steamed basmati rice or Indian flatbreads.