Chicken Vindaloo

Photo: flickr user Jeffrey_Allen

Ingredients

cup white wine vinegar

6 lrgs garlic cloves peeled

3 tablespoons chopped fresh ginger

tablespoon curry powder

2 teaspoons ground cumin

teaspoon ground cardamom

teaspoon ground cloves

teaspoon cayenne pepper

2 tablespoons yellow mustard seed

4 boned and skinned chicken breast halves

1 tablespoon olive oil

cup chopped onions

ounce canned tomatoes

1 cinnamon stick

cup chopped fresh cilantro

2 cups basmati rice

Preparation

Place first 8 ingredients in food processor or blender. Add 1 tablespoon mustard seeds and blend until smooth. Set spice mixture aside.

Heat olive oil in large pot over medium-high heat. Add onions and saute until golden, about 5 minutes. Add chicken and spice mixture and stir 3 minutes to blend flavors. Add tomatoes with their liquid and cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.

Mix in remaining 1 tablespoon mustard seeds and simmer uncovered until liquid is slightly thickened, about 5 minutes. Remove cinnamon stick. Stir in cilantro and serve over cooked basmati rice.

NOTES : This was absolutely fantastic! I will definitely make it again.