Chicken with Vindaloo Spices

• 4 tablespoons olive or canola oil
• 4 teaspoon whole brown mustard seeds
• 5 teaspoon whole fenugreek seeds
• 1 teaspoon whole black peppercorns
• 1520 fresh curry leaves or 10 fresh basil leaves, torn up
• 8 chicken thighs
• 6 cloves garlic, chopped
• 1 cup apple cider vinegar or white wine vinegar
• 15 teaspoons salt
• 14 teaspoons ground cumin seeds
• 1 tablespoon ground coriander seeds
• 41 teaspoon cayenne pepper, or more if you wish
• 1 tablespoon bright red paprika

1. Pour the oil into a very wide pot, large saute pan, or wide frying pananything large enough to hold the chicken in a single layer.
2. Set over medium-high heat.
3. When hot, put in the mustard seeds.
4. As soon as they pop, a matter of seconds, put in the fenugreek seeds and peppercorns.
5. A few seconds later add the curry leaves, chicken, and all the remaining ingredients.
6. Stir and bring to a boil.
7. Cover, turn heat to low, and simmer gently for 20 minutes.
8. Remove the cover, turn heat to high, and cook, stirring and turning, until all the liquid evaporates and the chicken browns on all sides.

olive, brown mustard seeds, fenugreek seeds, whole black peppercorns, curry, chicken, garlic, apple cider vinegar, salt, ground cumin seeds, ground coriander seeds, cayenne pepper, bright red paprika

Taken from www.epicurious.com/recipes/food/views/chicken-with-vindaloo-spices-373785 (may not work)