Chicken Vindaloo

Name: Chicken Vindaloo
Ingredients: 1/3 cup white wine vinegar; 6 large garlic cloves, peeled; 3 tablespoons chopped fresh ginger; 1 1/2 tablespoons 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 seeds; 2 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1 1/2-inch pieces; 4 tablespoons olive oil; 2 1/2 cups chopped onions; 1 14 1/2- to 16-ounce can diced tomatoes in juice; 1 cinnamon stick; 1/2 cup chopped fresh cilantro

15 ingredients

3 steps

Ingredients

1/3 cup white wine vinegar
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons 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 seeds
2 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1 1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro

Directions

1

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.
2

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.
3

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.