Chicken Vindaloo
| Yield: | 4 Servings |
| Categories: | Chicken |
| 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 |
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