Chicken Vindaloo - 1

Recipe Ingredients

1/3 cup	78ml	White wine vinegar
6 cups	1422ml	Garlic cloves - peeled (large)
3 tablespoons	45ml	Chopped fresh ginger
1 1/2 tablespoons	22ml	Curry powder
2 tablespoons	30ml	Ground cumin
3/4 teaspoon	3.8ml	Ground cardamom
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Dried crushed red pepper - (generous)
2 tablespoons	30ml	Yellow mustard seeds
2 lbs	908g / 32oz	Skinless boneless chicken thighs - (about 10) cut into 1 to 1 1/2 inch pieces
4 tablespoons	60ml	Olive oil
2 1/2 cups	156g / 5.5oz	Chopped onions
1		Diced tomatoes in juice - up to 16
1		Cinnamon stick
1/2 cup	8g / 0.3oz	Chopped fresh cilantro

Recipe Instructions

Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sautee until golden, about 5 minutes.

Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.

Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds.

Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

Source:
The James Whitcomb Riley Cookbook

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