| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 4 | servings | ||
INGREDIENTS
| 2 | lb | Boneless skinless Chicken Thighs; (about 10) |
| 1/3 | c | White Wine Vinegar |
| 6 | lg | Cloves Garlic; peeled |
| 3 | tb | Fresh Ginger; chopped |
| 1 1/2 | tb | Curry Powder |
| 2 | tb | Ground Cumin |
| 3/4 | ts | Ground Cardamom |
| 1/4 | ts | Ground Cloves |
| 1/4 | ts | (heaping) Crushed Red Pepper |
| 2 | tb | Yellow Mustard Seeds; divided |
| 4 | tb | Olive Oil; divided |
| 2 1/2 | c | Onions; chopped |
| 1 | cn | (16-oz.) diced Tomatoes; with juice |
| 1 | Cinnamon Stick | |
| 1/2 | c | Fresh Cilantro; chopped |
INSTRUCTIONS
To prepare the chicken, cut the dark meat into 1- to 1 1/2-inch pieces, place in a bowl, and reserve. Pour the white wine vinegar into a blender and add the garlic, ginger, curry powder, cumin, cardamom, cloves, and crushed red peppers. Add one tablespoon of the yellow mustard seeds, and blend until smooth. Pour the spice mixture over the chicken pieces. Add two tablespoons of olive oil and toss to coat well. Warm the remaining two tablespoons of olive oil in a large pot or wok over medium-high heat. Add the onions and sauté until golden, about 5 minutes. Add the chicken mixture and stir-fry for a few minutes to let the spices combine. Add the diced tomatoes with their juice and also the cinnamon stick. Let the Vindaloo come to a boil, then cover and reduce the heat. Simmer until the chicken is tender, usually about 30 minutes, stirring occasionally. Remove the cover from the pot, add the remaining tablespoon of yellow mustard seeds, and continue to simmer 8 to 12 minutes longer, or until the liquid is thickened somewhat. Remove the cinnamon stick and add the fresh cilantro. Stir once, and serve with rice. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Aug 16, 1999, converted by MM_Buster v2.0l.
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