INGREDIENTS

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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