Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.

　　

Ingredients

Makes 4 Servings

　　1/3 cup white wine vinegar

　　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 seeds

　　2 pounds skinless boneless chicken thighs (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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.