|
Ingredients
|
Quantity
|
|
White wine vinegar
|
1/3 cup
|
|
Garlic cloves – peeled
|
6 large
|
|
Chopped fresh ginger
|
3 tbsp
|
|
Curry powder
|
1 ½ tbsp
|
|
Ground cumin
|
2 tbsp
|
|
Ground cardamom
|
¾ tsp
|
|
Ground cloves
|
¼ tsp
|
|
Dried crushed red pepper (generous)
|
¼ tsp
|
|
Yellow mustard seeds
|
2 tbsp
|
|
Skinless boneless chicken thighs – cut into
1 to 1 ½” pieces
|
2 pounds (about 10)
|
|
Olive oil
|
4 tbsp
|
|
Chopped onions
|
2 ½ cups
|
|
Diced tomatoes in juice
|
14 ½ ounces
|
|
Cinnamon stick
|
1
|
|
Chopped fresh cilantro
|
½ cup
|
Place first 8 ingredients in blender. Add 1 tablespoon mustard
seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken
and 2 tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over
medium-high heat. Add onions and saute‚ until golden, about 5 minutes.
Add chicken mixture and stir 3 minutes to blend flavors. Add
tomatoes with their juice and cinnamon stick; bring to a boil. Reduce heat;
cover and simmer until chicken is tender, stirring occasionally, about 30
minutes.
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. Remove cinnamon stick. Stir in cilantro and serve.
