Chicken Vindaloo
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Introduced to India by Portuguese settlers, this spicy stew can also be
made with pork, beef or lamb.

1/3 cup lime or lemon juice
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 seed
2 pounds skinless boneless chicken tighs (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

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 sauté 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 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. Makes 4 Servings

Courtesy of www.mustardstore.com [now defunct]