Chicken Vindaloo

Directions

1. 1
   1.
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   Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour.
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   Grind and make a paste of it.
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   2.
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   Marinate chicken in the chili paste and let it sit in the refrigerator for at least an hour.
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   3.
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   For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn.
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   Grind them in a spice or coffee grinder.
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   Set aside.
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    4.
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    Heat oil in a thick-bottomed pan.
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    Add mustard seeds.
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    5.
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    Once they start to pop, add onions and fry them in oil until they turn light golden brown.
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    6.
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    Add marinated chicken with all the juices and stir fry for a few minutes.
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    7.
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    Add dry spices along with salt, mix it all together and cover the pan with a lid.
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    8.
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    Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).
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    9.
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    Garnish with chopped cilantro and serve hot with rice or your choice of bread.