Chicken Vindaloo

• 1 pound Chicken Breasts cut into 1 inch pieces
• 2 Onion diced
• 6 cloves Garlic diced
• 3 tablespoons Ginger fresh, diced
• 4 Red Chilis
• 2 teaspoons Brown Sugar
• 1/4 cup White Vinegar
• 1 SPICE MIX (COMBINE FOLLOWING AS DIRECTED IN STEP 5)
• 1/2 teaspoon Cardamom ground
• 1 teaspoon Cinnamon
• 1 teaspoon Coriander Powder
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Peppercorns
• 1/2 teaspoon Fenugreek Seeds
• 1 teaspoon Cloves
• 1 tablespoon Cumin
• 4 tablespoons Olive Oil
• 1 1/2 teaspoons Mustard Seeds
• 1/4 teaspoon Salt
• 1 Cilantro

1. 1. In a small bowl, dissolve the brown sugar in the vinegar. Add the chilis, garlic, and ginger and let sit for 30 minutes.
2. 2. Add the vinegar mixture to a food processor. Pulse to form a thick paste.
3. 3. Pour the paste into an airtight container and add chicken pieces to th paste. Stir so the chicken is well coated with the paste. Seal container and refrigerate for 2 hours.
4. 4. While chicken marinates, make the dry spice mix. Grind peppercorns, fenugreek seeds, cloves, and cumin into powder. Pour this powder intop a small bowl along with the cardamom, cinnamon, coriander, and turmeric. Mix well and set aside.
5. 5. In a large cast iron skillet heat the oil and mustard seeds over medium heat.
6. 6. When seeds begin to pop, add the onion and cook until its golden brown.
7. 7. Add the chicken and paste to the skillet and cook until the chicken begins to brown.
8. 8. Add the dry spice mix to the chicken and cover skillet. Reduce heat to simmer for 20 to 30 minutes until the mixture becomes thick. Stir occasionally.
9. 9. Serve hot over rice with cilantro garnish.

chicken breasts, onion, garlic, ginger fresh, red chilis, brown sugar, white vinegar, spice, cardamom ground, cinnamon, coriander powder, turmeric, peppercorns, fenugreek seeds, cloves, cumin, olive oil, mustard seeds, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-vindaloo-5b1f0b57bc85f50227de3f0d (may not work)