Chicken Vindaloo Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/3 cup white wine vinegar
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoon curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seed
2 pounds skinless boneless chicken thighs, cut into 1-to 1 1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 can (16 ounce) diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro

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Directions:

Place first vinegar, cloves, ginger, curry, cumin, cardamom, cloves and pepper 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 saute 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 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.

This recipe from CDKitchen for Chicken Vindaloo serves/makes 4