Chicken Vindaloo
| Yield: | 6 Servings |
| Categories: | Poultry |
| 2/3 | c | White wine vinegar |
| 8 | Cloves (large) garlic | |
| 1 | lg | Canned Chipotle chili in adobo sauce* |
| 1 | sl | (1-1/2 inch) fresh ginger; peeled; cut into 8 pieces |
| 1 | tb | Plus |
| 1 | ts | Chili powder |
| 1 | tb | Plus |
| 1 | ts | Ground cumin |
| 1 | tb | Ground coriander |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1 1/2 | lb | Skinless boneless chicken thighs; well trimmed, cut into 1 1/2-inch pieces |
| 2 | lg | Onions; cut into 1-inch pieces |
| 2 | lg | Red bell peppers; cut into 1-inch pieces |
| Chopped fresh cilantro | ||
| Curried rice |
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