Vindaloo-Spiced Chicken Thighs with Coconut-Tomato Stew

INGREDIENTS

• 8 boneless, skinless chicken thighs
• 1 tsp. plus 2 Tbs. curry vindaloo
• 1 tsp. plus 1 Tbs. kosher salt
• 2 yellow onions, diced (about 2 cups)
• 1 large tomato, diced (about 1 1/2 cups)
• 4 garlic cloves
• 1 Tbs. minced fresh ginger
• 1/4 cup vegetable oil
• 1 1/2 lb. russet potatoes, peeled and cut into large dice (about 2 cups)
• 1 Tbs. tomato paste
• 1/4 cup Champagne vinegar
• 1 Tbs. firmly packed light brown sugar
• 1 Tbs. honey
• Juice of 3 limes
• 1 cinnamon stick
• 1 cup coconut milk
• Steamed basmati rice for serving
• 1/4 cup fresh cilantro leaves