Chicken vindaloo

2 tbsp olive oil - heated on low

Mix everything below and add it to the oil.  Heat on low until the tomatoes and onions are ready.
1 bulb crushed garlic
2 tbsp fresh grated ginger
2 tbsp garam masala
(tumeric - was out when I was cooking)
1 tbsp paprika
1 tbsp cumin seeds
1 tbsp corriander/cilantro seeds
1 tsp salt
1 tsp cayenne
1 tsp hot pepper flakes
1 tsp mustard
1 tsp other chili powder (ie, pequin)
10 green cardamon pods
3 black cardamon pods
1 tsp ground cloves
1/3 cup white wine vinegar

In food processor in two batches blend until smooth:
2 14.5 oz cans of diced tomatoes
5 onions
5 bay leaves

Add tomato mixture to hot spice.  Add 3.5-4 cups chicken broth.  Bring to a boil.

Peel and chop about 4 cups potatoes into 1/2" to 3/4" pieces.

Add to tomato mixture.  Boil for about 25 minutes until potatoes are starting to become tender.

Add 2 pounds skinless boneless chicken thighs, chopped into 1/2" to 3/4" pieces.  (Trim large chunks of fat away.)  Simmer another 15 minutes.  Serve over rice.


Makes a very large batch
Can be halved