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Grate Expectations — Lagerstrom-inspired chicken and potato curry

Lagerstrom-inspired chicken and potato curry. Read the full method and preparation notes before starting.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 450g (1lb) chicken thighs, cut to 1.5"
  • Salt
  • 2 Yukon Gold potatoes, 1" dice
  • 1 large onion (250g), grated
  • 1/4 cup oil or ghee
  • 20g (1.5T) garlic paste
  • 20g (1.5T) ginger paste
  • 50g (3 1/3T) tomato paste
  • 10g (4t) garam masala
  • 5g (2t) cumin
  • 10g (4t) curry powder
  • 10g (3.5t) paprika
  • 2g (1-2t) chile flakes, optional
  • 750g (3c) chicken stock
  • 5g (1t) salt

Method
 

  1. Salt chicken.
  2. Sauté onion over medium heat in oil until browned, about 5 minutes.
  3. Add garlic paste, ginger paste, and tomato paste. Cook 2 minutes.
  4. Add garam masala, cumin, curry powder, paprika, and chile flakes if using. Cook 1 minute.
  5. Add chicken stock and salt; bring to a boil.
  6. Add chicken and potatoes. Simmer uncovered 15–18 minutes, stirring often, until chicken and potatoes are cooked through.
  7. Thin with extra stock if needed.
  8. Serve over basmati rice with yogurt and cilantro.

Notes

The saved source calls this a vindaloo, but lists no vinegar. This is presented as a chicken and potato curry without adding an ingredient that is absent from the source.
Based on the saved Brian Lagerstrom video-inspired curry variation.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
Saved recipe attribution: https://www.brianlagerstrom.com/recipes/chicken-vindaloo