Title: Chicken Vindaloo
Categories: Chicken and
Yield: 4 Servings

1/3 c White wine vinegar
6 lg Garlic cloves; peeled
3 tb Chopped fresh ginger
1 1/2 tb Curry powder
2 ts Ground cumin
3/4 ts Ground cardamom
1/4 ts Ground cloves
1/4 ts Cayenne pepper
2 tb Yellow mustard seed
4 Boned and skinned chicken
-breast halves
1 tb Olive oil
2 1/2 c Chopped onions
14 1/2 oz Canned tomatoes
1 Cinnamon stick
1/2 c Chopped fresh cilantro
2 c Basmati rice

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.

Per serving: 559 Calories; 10g Fat (15% calories from fat); 33g Protein;
87g Carbohydrate; 51mg Cholesterol; 348mg Sodium

Recipe by: Bon Appetit

Posted to Digest eat-lf.v097.n010 by "Joanne M. McAndrews"
on Jan 11, 1998