Chicken Vindaloo Burritos Recipe

Ingredients

• For the Chicken Vindaloo:
• 1/3 cup distilled white vinegar
• 5 dried red chilies
• 8 medium cloves garlic
• 1 (1-inch) piece peeled fresh ginger
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 large onion, diced
• 2 cups diced yellow potatoes (about 3 medium potatoes)
• 1 tablespoon tomato paste
• 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth
• 1/2 teaspoon cornstarch, if necessary
• Kosher salt
• For the Rice:
• 1 cup uncooked basmati rice
• 1/4 teaspoon turmeric
• 1 tablespoon fresh juice from 1 lemon
• Kosher salt
• For the Burritos:
• 6 large flour tortillas
• 1 large tomato, diced
• 1 bunch fresh cilantro, leaves and tender stems only
• 6 ounces paneer cheese, crumbled
• Store-bought mango chutney, to serve

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