Chicken Vindaloo

• 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

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.

white wine vinegar, garlic, fresh ginger, curry powder, ground cumin, ground cardamom, ground cloves, red pepper, yellow mustard seeds, chicken, olive oil, onions, tomatoes, cinnamon, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-vindaloo-3172 (may not work)