Categories: chicken, curry, indian

Ingredients

• 1/3 cup white wine vinegar
• 6 large garlic cloves, peeled
• 3 tablespoons chopped fresh ginger
• 1 1/2 tablespoons curry powder
• 2 teaspoons ground cumin
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon (generous) dried crushed red pepper
• 2 tablespoons yellow mustard seeds
• 2 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1 1/2-inch pieces
• 4 tablespoons olive oil
• 2 1/2 cups chopped onions
• 1 14 1/2- to 16-ounce can diced tomatoes in juice
• 1 cinnamon stick
• 1/2 cup chopped fresh cilantro

Directions

1. Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth.

2. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.

3. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes.

4. Add chicken mixture and stir 3 minutes to blend flavors.

5. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.

6. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes.

7. Remove cinnamon stick. Stir in cilantro and serve.

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