Chicken Vindaloo

Pat chicken dry with paper towels. Cut into 1.5-inch cubes. Peel and dice onion, mince garlic, grate ginger, and peel and cube potatoes; set aside.

In a small bowl, combine garam masala, paprika, cayenne pepper, cumin, salt, and black pepper; set aside.

Heat coconut oil in a large heavy pot over medium-high heat. Working in batches, sear chicken pieces until golden brown on all sides (about 8 minutes total). Transfer to a plate.

In the same pot, add diced onion and cook until softened, stirring occasionally, about 5 minutes. Add minced garlic and ginger; cook 1 minute until fragrant.

Sprinkle spice blend over the onions and stir to coat, cooking for 30 seconds. Deglaze the pot with red wine vinegar, scraping up browned bits from the bottom.

Return chicken to the pot. Add chicken broth and potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 30–35 minutes until chicken is tender and potatoes are cooked through, stirring occasionally.

Taste and adjust salt and spices as needed. Spoon vindaloo over cooked basmati rice and garnish with fresh cilantro.