Chicken Vindaloo
By: Anonymous
Published: Thursday, February 11, 2010 - 4:33pm

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

1 Place first 8 ingredients in food processor or blender. Add 1 tablespoon mustard seeds and blend until smooth. Set spice mixture aside. 2 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. 3 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. 4 NOTES : This was absolutely fantastic! I will definitely make it again.